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1
In a large saucepan, fry the onions in 23 tablespoons of the butter or oil until golden.
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2
Add the meat and saute over moderate heat for a few minutes, turning to brown the pieces all over.
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3
Season with salt and pepper and stir in the tomatoes and tomato paste.
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4
Cover with water and simmer gently, covered, for 11 1/2 hours, or until the meat is tender, adding water to keep the meat covered but letting it reduce towards the end.
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5
Add the bulgur and about 2 cups boiling waterassuming there are about 2 cups of liquid sauce already in the pan.
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6
Add more if there is not.
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7
Add salt, stir well, and cook, covered, over low heat for about 1015 minutes, or until the liquid has been absorbed, adding a little water if it seems too dry.
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8
Let stand for a further 15 minutes, while the grain becomes swollen and tender.
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9
The bulgur should be plump and soft.
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10
Stir in the remaining butter or oil before serving.
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11
Substitute 2 chicken joints (1 thigh and 1 breast half, for instance) for the meat.
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12
Cook for about 30 minutes, then remove skin and bones and cut up the chicken into small cubes.
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13
Add 1/2 cup chopped flat-leaf parsley.
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14
Mix it in at the end.
