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Bulgur Pilaf with Lamb

TAKAKO SABANKAYA

"Bulgur pilaf with lamb and tomatoes. If you prefer, you can use beef instead of lamb. Serve with plain yogurt."
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Ingredients

55 m servings 509 cals
Original recipe yields 4 servings

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Directions

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  1. Heat butter in a large, deep skillet over medium high heat . Cook lamb and onions until onions are very light brown. Stir in bulgur, and cook about 3 minutes. Stir in chicken broth and tomatoes. Season with salt. Bring to a boil, reduce heat, and simmer until all moisture is absorbed, about 30 minutes.

Nutrition Facts


Per Serving: 509 calories; 20.5 g fat; 65 g carbohydrates; 21.5 g protein; 68 mg cholesterol; 137 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

I think 3 cups of water or broth may not be enough for 2 cups of bulgur. Usually I put 2 1/2 cups of water for 1 cup of bulgur.

Most helpful critical review

I did not care for this recipe.

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I think 3 cups of water or broth may not be enough for 2 cups of bulgur. Usually I put 2 1/2 cups of water for 1 cup of bulgur.

Anlarm and JennPB. Actually, Anlarm, the broth is should be about in the middle. I like the raito of broth to bulgur at 2:1. It shouldn't be tender or mushy but firm and chewy. More so than say ...

I use canned tomatoes instead and this recipe is one of my kids favorites. Doubles well but stir throughout.

I have made this recipe several times with beef or lamb, adding some herbs to complement the meat (usually Italian seasoning with beef and rosemary etc. with lamb). I put everything in a casser...

I did not care for this recipe.

This is such a simple dish, I was surprised at how yummy it is. I did throw in a little extra seasoning: some thyme, turmeric, and ground coriander seeds, a snitch of cumin, and some fresh garli...

The family liked it... we didn't have Bulgur so I used 1 c. Barley with 2.5 cups water and 2.5t chicken bouillon. I also followed the advice of one of the previous posts & put some turmeric, co...