BULGUR PILAF

A very hearty and wholesome recipe from Kukmara.

Ingredients for 6 servings:

Beef tenderloin - 600 g. Bulgur - 500 g. Carrot - 1 pc. (cut into sticks) Tomato - 1 pc. (cut into large pieces) Onion - 1 pc. (cut into half rings) Garlic - 1 head (peeled) Chili pepper - 1 pc. (finely chopped) Pelati tomatoes (canned peeled tomatoes) - 300 g. Olive oil 1 tbsp. Ghee 2 tbsp. Paprika - 2 tsp. Turmeric ½ tsp. Cumin 1 tsp. Coriander 1 tsp. Boiling water 1 L. Dill for garnish (finely chopped) Parsley for garnish (finely chopped) Salt, pepper to taste

The cooking time given is approximate and depends greatly on the quantity and quality of the coals.

Sprinkle the tomatoes with herbs, add olive oil, salt, pepper and mix. Heat the ghee in a kazan. Fry the garlic cloves with the chili pepper until golden. Add the meat and fry until done. Next, fry the onion until soft. Then add the carrot, cover with a lid and stew for 5 min. Add the paprika, turmeric, cumin, coriander, pepper and salt. Then add the pelati tomatoes for 2 min. Pour in the boiling water and bring to a boil. Add the bulgur and cook under a lid until all the liquid is absorbed. Let stand for 10 min. Serve with tomato salad, sprinkled with herbs.

Enjoy your meal!

P.S.: If you like very spicy dishes, you can increase the amount of chili. The tomato salad pleasantly refreshes the taste after a spicy, slightly hot pilaf.