Traditional Bulgur Pilaf


  • 1 kg beef, diced
  • 2 cups Course Bulgur
  • 4 tbsp. sunflower seed oil
  • 2 tbsp. butter
  • 4 cups meat stock
  • 1 cup chickpeas
  • ½ cup currants

1- Place meat in a pot. Roast until juices are absorbed.

2- Add boiling water to cover the meat. Lower the heat after water has boiled.

3- After the water is absorbed, add 2 tbsp. of butter, salt, and roast for a wile.

4- Add 2 tbsp. of butter, roast bulgur in it.

5- Add pre-boiled chickpeas, and currants. Roast for a short while.

6- Add 2 cups of meat stock, 2 cups of water, cook pilaf on low heat (use 4 cups of meat stock if desire). Cover cooked pilaf paper towel, and put aside for rest for 15 – 20 minutes.