Tunisian Bulgur with Lamb
Tunisian Bulgur with Lamb

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tunisian bulgur with lamb. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Tunisian Bulgur with Lamb is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Tunisian Bulgur with Lamb is something that I’ve loved my whole life. They’re nice and they look wonderful.

Add tomato paste, then lamb and chick peas. When boiling add bulgur, stir and cover. Lamb & Bulgur Stew (Borghol Bil Allouche) This Tunisian lamb and bulgur stew is a bit like a risotto but using bulgur wheat instead of rice. Tunisian Borghol Bil Allouche Recipe - Titli's Busy Kitchen Prepare Tunisian lamb ingredients.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tunisian bulgur with lamb using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Tunisian Bulgur with Lamb:
  1. Make ready 1 lb lamb
  2. Get 2 cups bulgur
  3. Make ready 2 onions
  4. Prepare 1 cup chick peas
  5. Take 1 cup sweet peas
  6. Make ready 4 tsp minced garlic
  7. Prepare 4 tbsp olive oil
  8. Get 3/2 tbsp tomato paste
  9. Prepare 7 tbsp paprika
  10. Prepare 4 tbsp turmeric
  11. Prepare Salt and pepper

Remove the lamb pieces from the pan and put to one side. Stuffed Tunisian peppers, felfel mehchi, can also be stuffed with lamb. Kebbe nayé (or kibbeh nayyeh) a mezze from Levantine cuisine made from raw chopped lamb (or goat) mixed with fine bulgur and spices and herbs. Tourtière, a delicious meat pie popular in Canada, traditionally served at Christmas and New Year.

Instructions to make Tunisian Bulgur with Lamb:
  1. Cut lamb in 1 inch cubes. Sprinkle salt, pepper, turmeric, paprika and add minced garlic. Coat with olive oil and mix well with meat until it's well covered.
  2. In a pot, stir diced onions with 2 tbsp olive oil until color is golden. Add tomato paste, then lamb and chick peas.
  3. Pour 2 cups of water in the pot and boil. When boiling add bulgur, stir and cover. Cook on low heat for 35 min, stirring from time to time.
  4. Add the sweat peas. Cook for an additional 5 min and then move to a tray and broil in oven for 10 min.

Kebbe nayé (or kibbeh nayyeh) a mezze from Levantine cuisine made from raw chopped lamb (or goat) mixed with fine bulgur and spices and herbs. Tourtière, a delicious meat pie popular in Canada, traditionally served at Christmas and New Year. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Mix well with your hands to distribute the seasoning. In Tunisia as in Algeria, there is a thousand and one ways to prepare couscous, in the coastal cities including Sfax we like to prepare couscous fish.

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