How to Make Bulgur with Meat and Chickpeas

Ingredients

• 3 cups coarse brown bulgur
• 1 kilo meat on the bone (in this recipe, we used a piece from a lamb neck)
• 1 cup cooked chickpeas
• 1 medium onion
• Salt
• Mixed spices
• Seasonings for boiling the meat:
• A cinnamon stick, cardamom pods, bay leaves, a carrot, an onion, and a clove, or as desired

Method

1. Boil the meat with the seasonings and skim off any foam that appears on the surface
2. Once fully cooked, remove the meat from the bone, cover it, and set it aside. Keep the meat broth aside as well
3. In a pot over the heat, sauté the finely chopped onion with the oil until softened
4. Add the cooked chickpeas, half of the boneless meat, the spices, and salt, then stir
5. Add the meat broth we set aside until the ingredients in the pot are covered (usually 1 cup of bulgur needs 1 cup of water)
6. When the water boils, add the bulgur, stir briefly, then cover the pot immediately and leave it over low heat until cooked
7. Serve the bulgur with meat and chickpeas in a serving dish and top with the remaining meat. It can be garnished with fried nuts and served with spicy tomato sauce on the side
8. Note: It is best to leave the bulgur slightly moist (you can add a little more water)
9. By clicking the link, you can find the recipe for Tomato Sauce or Dagous
10. Also from the great recipes Grilled Shoulder with Saffron Rice