Loose Bulgur with Ground Beef

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Loose bulgur with ground beef, dates, raisins and oriental spices is an incredibly tasty dish, the aroma and taste of which will not leave anyone indifferent. In some ways, the dish is similar to pilaf, but it cooks faster. Sweet dried fruits and hot chili, allspice cinnamon and paprika, aromatic zira and white pepper - this is a wonderful set of seasonings and spices, which goes well with meat and bulgur.

Time for preparing: 45 minutes
Servings Per Container: 4-5

Ingredients for Bulgur with Ground Beef

180 g of large bulgur;
300 g of ground beef;
150 g of onion;
1 clove of garlic;
½ chili;
35 g of raisins;
40 g of dates;
100 g of tomato puree;
1 teaspoon of sweet paprika;
1 teaspoon of zira;
1 teaspoon of white pepper;
½ teaspoon ground cinnamon;
bay leaf, olive oil, salt;
half a lemon;
green basil for serving.

The method of preparation of friable bulgur

Pour large bulgur into the stewpan, salt to taste, put two bay leaves, pour a tablespoon of olive oil.

Pour 300 ml of boiling water, after boiling, reduce the heat, prepare bulgur for 20 minutes, closing the stewpan with a lid.

Meanwhile, in a wok in olive oil, fry finely chopped onions until translucent. To prepare the onion quickly, sprinkle it with a pinch of salt. The wok for this recipe for ground beef bulgur can be replaced with a large deep skillet.

Finely chop a clove of garlic and half a pod of fresh chili pepper. Add chopped chili and garlic to the onion, mix, fry for a couple of minutes. Be sure to try the chili, this pepper can be so hot that it’s easy to spoil the whole dish.

Add chilled ground beef, knead with a spatula so that a large lump does not form. Sauté the minced meat with onion over moderate heat for 10 minutes, until the minced meat is lightly browned.

Pour zira, put raisins and peeled dates. Dates need to be cut into small pieces, leave the raisins whole. Be sure to thoroughly wash dried fruits or soak in boiling water.

Pour ground sweet paprika and cinnamon, add tomato puree. Fry the meat with spices for 10 minutes, at the end, salt to taste.

Next, add to the wok bulgur. Bulgur will be boiled in 20 minutes, now it remains to mix it with meat so that the cereal absorbs juices.

Pour ground white pepper, mix. Compared to black pepper, white has a more delicate aroma and less burning. White pepper is the fruit of black pepper soaked in sea or lime water or fermented in the sun, and then peeled from the shell (pericarp).

We turn the green basil leaves into a straw, chop thinly. Remove bulgur with minced meat from the fire, season with basil. The delicate aroma of basil is easily lost if you heat a dish with this herb, so basil is usually added after cooking.

Loose bulgur with ground beef is ready. Serve hot, pour freshly squeezed lemon juice, decorate with fresh green leaves. Enjoy your meal.