Bulgur with meat

Bulgur is a type of cereal derived from wheat. Outwardly, he looks like a couscous, but the similarity is deceptive. Their production technology varies greatly. Couscous is, in fact, semolina rolled into lumps, but bulgur is obtained from wheat by crushing. At the same time it is steamed, which improves its safety. Bulgur goes well with meat, and often they are cooked together. The result is a dish that resembles pilaf, but in fact it has many more options.

Cooking Features

Bulgur can be prepared from various types of meat, adding to the composition of a variety of vegetables and other products. There are so many recipes for this dish that there is no single technology for its preparation and there cannot be. In order to avoid mistakes and get the expected result, you must adhere to the recommendations accompanying a particular recipe. However, there are several points, the knowledge of which is useful no matter what version of bulgur and meat dishes you are going to cook.

Bulgur comes in different sizes. Small usually used for the preparation of desserts, add to patties and other products. Crushed crust is used for the preparation of second courses. A large bulgur is most suitable for soup and pilaf. Meat preparation time is usually long, so it is made with coarsely chopped wheat, but you can use medium-sized cereal, adding it a little later.
The preparation time for an average sized bulgur is 20 minutes, a large one - 30 minutes. In a slow cooker, it is boiled for 10 minutes longer. Liquids take about 2 times more than cereals, but if there are a lot of juicy vegetables in the composition of the food, the amount of water or broth can be reduced.
Flushing bulgur before cooking is considered optional, but coarse grits can be subjected to this procedure. Sometimes bulgur before pouring it with water, fry in oil or in a dry frying pan. This allows you to reveal the nutty notes inherent in this product.
Meat usually requires a longer preparation compared to bulgur, therefore, it is usually fried before combining with grits. If you are totally against frying products, you can stew the meat.
Vegetables, too, are most often first fried with meat or separately, then combined with Bulgur. From their frying, too, can be abandoned in favor of stewing.
From pre-fried vegetables and meat, the food is more nutritious, but it has more vivid organoleptic qualities, so most gourmets do not deviate from the traditional ways of cooking meat and cereal dishes.
The taste of the finished dish will depend not only on the composition and method of preparation, but also on the quality of the products used, the right choice of spices. All kinds of pepper, turmeric, coriander are preferred. Undesirable is the use of tarragon.

Bulgur can be made from lamb, pork, beef, poultry. The choice depends on the culinary preferences of the culinary specialist and the products at his disposal. All food options are good in their own way and have their fans.

Bulgur with lamb

Composition:

lamb (pulp) - 0, 5 kg;
Bulgur - 0, 3 kg;
carrots - 100 g;
onions - 100 g;
water - 0, 6 l;
fat tail - 50 g (can be replaced with refined vegetable oil);
salt, seasoning for pilaf - to taste.

Preparation Method:

Wash the lamb, peel it off, cut off the meat from the bones and cut it into small pieces (approximately 1.5 cm each).
Cut the fat tail into small pieces.
Scrape carrots, wash, dry with a napkin. Cut into quarters of circles, not too thin.
Peel the onion, cut it into cubes of medium size.
Fat tail fat put on the bottom of the cauldron, put on the fire.
After a few minutes, add the lamb. Fry it over medium heat until it is browned.
Add onions and carrots to meat. Fry them together for 5 minutes.
Add spices and salt, mix. Pour half a glass of water and extinguish for 10 minutes. Before extinguishing the meat, the intensity of the flame must be reduced, the cauldron should be covered with a lid
Pour into Bulgur cauldron. Fill with the remaining water, which does not prevent preheating.
Cook the dish until there is almost no liquid left in the cauldron. If necessary, add salt to the dish, mix and continue cooking for another couple of minutes.

In taste and appearance, this dish resembles pilaf. It is the same hearty, served as the main dish.

Bulgur with lamb ribs and chickpeas

Composition:

lamb ribs - 0.5 kg;
Bulgur - 0, 3 kg;
chickpeas - 100 g;
onions - 0, 25 kg;
water - 0, 1 l;
refined vegetable oil - how much will go;
salt, spices - to taste.

Preparation Method:

Pour the chickpeas in water, leave overnight, rinse.
Pour a glass of water on the stove. Boil it until it is soft. If necessary, you can top up with boiling water, mix chickpeas. Salt it 15 minutes before it is ready.
Wash mutton ribs, chop into portions.
Onion, freeing from the husk, cut into half rings, but not slicing the onion not across, as usual, but along, so that the vegetable pieces better retain their shape during prolonged stewing.
Heat oil in a pan, put onion in it, fry it until golden brown.
Remove the onion, put lamb ribs in its place. Fry them over medium-high heat until golden brown.
Return the onions to the meat, add salt and spices, the remaining water to them. Stew as long as the meat begins to move away from the bones.
Drain the broth, strain it, into a clean pan, in which you first need to put bulgur. Bring the contents of the pot to a boil, reduce the intensity of the flame. Boil for 20-30 minutes, until the cereal is ready.
Put the chickpea and part of the onions with which the meat was stewed in a container with bulgur. Stir. Warm up in a few minutes.

Having spread the chickpeas with bulgur into plates, place the ribs with the rest of the onions on top and serve the food to the table.

Bulgur with meat in a multicooker

Composition:

meat (pork or beef) - 0.3 kg;
Bulgur - 0, 2 kg;
tomatoes - 0, 4 kg;
water - 0, 25 l;
onions - 100 g;
carrots - 100 g;
refined vegetable oil - 40 ml;
salt, seasonings - to taste.

Preparation Method:

Wash the meat, cut it into small pieces.
Tomatoes boil, peel. Grind tomato pulp on a grater or using a blender. Dissolve the puree with a glass of water, add salt and spices, mix.
Peel carrots, chop grated with large holes.
Peel the onion, cut it into small cubes.
Pour oil on the bottom of the multicooker bowl, place the onion and carrot in it.
Turn on the unit by selecting the “Frying” program. If there is no such program, you can use the Baking program.
After 5 minutes, add the meat and fry it with the vegetables for 5 minutes.
Pour half a glass of tomato sauce into the multicooker container. Change the program to “Quenching” and cook meat for 10-15 minutes depending on its type and size of the pieces.
Add bulgur, pour in remaining sauce, mix.
Continue cooking in the same mode for 30 minutes.

The dish prepared according to this recipe turns out juicy and fragrant, appetizing looks. Your household will surely be satisfied with such a lunch or dinner.

Bulgur with fowl

Composition:

turkey or chicken fillet - 0, 4 kg;
bulgur - 150 g;
water or broth - 0, 35 l;
onions - 100 g;
carrots - 100 g;
sweet pepper - 0, 2 kg;
garlic - 2 cloves;
refined vegetable oil - 40 ml;
tomato paste - 40 ml;
salt, spices - to taste.

Preparation Method:

Wash, peel the vegetables.
Onion and pepper cut into quarters rings, coarsely grate carrots.
Cut the garlic into small plates.
Cut chicken or turkey fillets into strips.
Heat oil in a deep frying pan, put onion and garlic in it. Fry them until the garlic smell.
Add chicken or turkey, fry it with vegetables until golden brown.
Add carrots and peppers. Fry foods for a few more minutes.
Dissolve tomato paste with 100 ml of water, add salt and spices. Pour poultry meat and vegetables with the resulting mixture. Turn down the heat. Extinguish food for 5 minutes.
Add bulgur and the remaining water, mix. Cook until there is no water left.

Stir the dish, let it stand under the lid for 10-15 minutes and invite the household to the table.

Bulgur is often cooked with meat. This allows you to get a hearty meal for every taste.