Chickpea Bulgur Pilaf
2 hours Recipe Yield:
6-8 servings Difficulty:
Simple recipe
Chickpea bulgur pilaf is a recipe for Turkish cuisine, maybe it will seem to someone that pilaf is boring and monotonous, but not in Turkey. There is probably no other country in the world with such a variety of pilafs. Pilaf with lamb is prepared from bulgur with the addition of chickpeas; when serving pilaf, sprinkle with ground cinnamon.
Recipe Ingredients
Cooking Recipe
To cook a recipe of Turkish cuisine chickpea bulgur pilaf, wash the meat, separate from the bone, cut the flesh into medium pieces. Soak chickpeas in hot water for 2-3 hours, or you can soak overnight, but pour cold water. Add tail fat to a frying pan, heat up, add finely chopped onion and fry over medium heat until soft.
Then add meat and bones to the onion, fry and, when the meat changes color, pour in water so that it covers the meat.
Add chickpeas to the meat, mix and cook until the chickpeas are cooked, if necessary, add a little more water.
When the chickpeas are soft, add the bulgur, add about 1-2 cups of water, cover and cook for another 15-20 minutes over medium heat. After the pilaf, salt, pepper and mix. Ready chickpea bulgur pilaf put on a dish, sprinkle with ground cinnamon and serve.