Bulgur With Lamb Liver And Nuts


  • 1 waterglass Coarse Bulgur
  • 1 tablespoon olive oil
  • 1 tablespoon currant
  • Lamb Uver (chopped up into small cubes)
  • 1 tablespoon Pineola Nuts
  • 1 medium size Onion (Minced)
  • 1 small size Tomato (Peeled and cut thin)
  • 1 Green Pepper (Minely chopped)
  • 1/4 Red Kapia Pepper
  • 1 Teaspoon Butter
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Boiling water

1- Soak currants in water for 5 minutes then strain. Add olive oil and butter into a shallow and wide pol when butter is melted add pineola nuts and stir fry until they turn to pink.

2- Then add the onions and stir fry for a few minutes then add the liver and stir fry.

3- Add the chopped peppers and tomatoes and stir for 2 minutes

4- Then add the Duru Coarse Bulgur, salt, black pepper, currants and boiling water. Cook at low heat for 15 minutes until peaks are formed.

5- You may serve the bulgur after resting it for 20 minute.