ETLI BULGUR PILAVI

Etli Bulgur Pilavi image

Yield serves 6

Number Of Ingredients 7

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2 onions, chopped
6-8 tablespoons butter or vegetable oil
1/2 pound lean lamb or beef, cut into 2/3-inch cubes
Salt and pepper
3 large tomatoes, peeled and chopped
1 1/2 tablespoons tomato paste
2 cups coarse- or medium-ground bulgur, washed in cold water and drained

Steps:

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