Ingredients:

• 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.