Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, November 04, 2013

Bulgur Pilaf with Lamb and Chestnuts

(Kuzu Etli Kestaneli Bulgur Pilavı / Sebzeli Bulgur)

Savory Dill and Nigella Cookies
150 g lamb, cut in cubes
1 cup hot water
2 tbsp butter
1 small onion, sliced

3/4 cup Turkish bulgur, large grain, washed and drained
6-8 roasted chestnuts, peeled
1 small turnip, peeled, grated, sprinkle 1 tbsp salt all over, squeeze the turnip with your hand, rinse (this way the turnip won't be bitter)
A few slices of orange peel
2 tbsp canned crushed tomatoes
1 tbsp red pepper paste
1 1/2 cups warm water

Cook the lamb cubes in their own juice in a medium-size pot. Add 1 cup of hot water and cook at low-heat until the lamb pieces are tender.

Then, add the remaining ingredients, stir. Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for 5 minutes. Serve it with Compote on the side.

2 servings.



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