This is a traditional dish during Ramadan months especially. Translated this from Turkish so I apologize if the measurements are slightly off.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil.

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  • Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more.

  • Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.

Nutrition Facts

323 calories; protein 12.8g 26% DV; carbohydrates 53.1g 17% DV; fat 8.1g 13% DV; cholesterol 0mg; sodium 446.3mg 18% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
08/30/2016
Wow - this is really good! The fresh mint kicks it over the top. Changes I made: vegetable broth instead of beef broth to make the recipe vegetarian increased lentils used a whole can of chickpeas used a can of diced tomatoes instead of a fresh tomato. I was surprised by the large qty -- would be a generous side dish for maybe 10 people. Thanks for sharing this excellent recipe! Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/30/2016
Wow - this is really good! The fresh mint kicks it over the top. Changes I made: vegetable broth instead of beef broth to make the recipe vegetarian increased lentils used a whole can of chickpeas used a can of diced tomatoes instead of a fresh tomato. I was surprised by the large qty -- would be a generous side dish for maybe 10 people. Thanks for sharing this excellent recipe! Read More
(1)
Rating: 4 stars
09/18/2012
Okay I made it as directed and it's not bad!!! But I suspected the proportions mights have been off. My suggestion would be to increase the lentils 1/2 cup and the chickpeas 1/2 cup and you should be on point. The bulgur just seems to be rather top-heavy. In any case healthy & filling!!! Love me some Middle-Eastern Cuisine;-) Read More
(1)
Rating: 5 stars
04/01/2014
Nice recipe I added in some ground beef and switched a cup of rice for the two cups of bulgur. Read More
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Rating: 4 stars
12/01/2012
Good recipe! Like the other review said I decided to increase the amount of lentils and chick peas. That seems to be a good decision. Otherwise a good healthy dish. I keep thinking it needs just a little bit more of something. Either more tomatoes a little curry powder / garlic something like that. Read More
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