Bulgur with Buried Treasure
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lamb stew meat
cubed |
*
|
| ¼ | cup |
butter
|
|
| 12 | small |
onions
walnut-sized |
|
| 2 ½ | cups |
water
|
|
| ½ | cup |
chickpeas (garbanzo beans)
dried, soaked overnight |
|
| 2 | cups |
cracked wheat (bulgur)
coarse grade |
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | x |
yogurt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lamb stew meat
cubed |
*
|
| 59 | ml |
butter
|
|
| 12 | small |
onions
walnut-sized |
|
| 591 | ml |
water
|
|
| 118 | ml |
chickpeas (garbanzo beans)
dried, soaked overnight |
|
| 473 | ml |
cracked wheat (bulgur)
coarse grade |
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | x |
yogurt
|
*
|
Directions
In skillet, sauté meat in 2 tablespoons butter until browned.
Remove meat.
In same skillet, sauté whole onions in butter until pale-yellow.
Return meat to skillet.
Add water and dried garbanzos.
Cook until meat and garbanzos are tender.
Remove some of meat and onions.
Add bulgur and cook over low heat until done.
Return meat, onions and garbanzos and stir in remaining butter.
Add salt and cinnamon.
Serve with yogurt.
