Turkish · Dinner
Bulgur Bowl with Spiced Lamb
Warm bulgur pilaf topped with cumin-and-Aleppo-pepper spiced ground lamb, softened onion, and blistered tomato, finished with parsley, mint, a garlic yogurt drizzle, and toasted pine nuts. Built around Turkish pilaf technique and a lamb kavurma-style saute, it balances grassy bulgur, warm spice, and tangy yogurt in one bowl.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
642Calories
31.4gProtein
34.6gFat
51.3gCarbs
5.9gSugar
9.8gFiber
812mgSodium
117mgChol
14.2gSat Fat
790mgPotassium
95mgCalcium
5.1mgIron
2.4mcgVitamin B12
11mgVitamin C
high-fiber
gluten-free-adaptable
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Chop the onion, tomato, and parsley; mince the two cloves of garlic and the small clove separately; pick and tear the mint leaves; measure bulgur, spices, stock, and pine nuts.
2
Heat the olive oil in a skillet over medium-high, add the chopped onion, and cook 3 minutes until softened and translucent.
3
Add the ground lamb to the skillet, breaking it up with a spoon, and cook 5 minutes over medium-high heat until no pink remains and fat renders.
4
Stir the minced garlic, cumin, paprika, and cinnamon into the lamb, and cook 1 minute over medium heat until the spices darken and smell fragrant.
5
Toast the bulgur in butter in a small saucepan over medium heat for 1 minute, then pour in the chicken stock, bring to a boil, cover, reduce to low, and simmer 12 minutes until liquid is absorbed and bulgur is tender.
6
Add the diced tomato to the lamb skillet and cook 2 minutes over medium heat until it softens and releases juice; season with salt and pepper.
7
Stir the grated small garlic clove and a pinch of salt into the yogurt until smooth.
8
Plate
Spoon the bulgur into a bowl, top with the spiced lamb mixture, drizzle with garlic yogurt, scatter parsley, mint, and toasted pine nuts over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground lamb
- 1 cup180g bulgur, dry
- 1 1/2 cup360ml chicken stock
- 11 onion
- 11 tomato
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp cinnamon
- 2 tbsp28g butter
- 2 tsp2 tsp olive oil
- 4 tbsp72g plain yogurt
- 22 small clove garlic
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp mint
- 2 tbsp18g pine nuts
- salt, to taste
- black pepper, to taste
