Ingredients:

• 1 glass of Extra Extra Coarse Bulgur
• 1 tablespoon of olive oil
• 4 dry plums (chopped in cubes)
• 6 pearl onions
• 100 g small pieces of lean lamb (half boiled)
• ¼ red capia pepper (chopped in cubes)
• 1 coffee spoon of butter
• 1 teaspoon of salt
• 2 glasses of hot water

1- Put the olive oil and butter in a broad and shallow pan. When melt, add pearl onions. Fry for 1-2 minutes under low heat. Add capia pepper chopped as cubes.

2- Add half boiled meat and char for 2 minutes. Add bulgur, salt and hot water without waiting. Black pepper may be added by choice.

3- Leave it to cook for 15 minutes until bulgur almost absorbed water. Let your bulgur rest for 20 minutes and serve.