This old Turkish classic is a meal in itself, to be accompanied by a salad.

　　

Ingredients

serves 6

　　2 onions, chopped

　　6–8 tablespoons butter or vegetable oil

　　1/2 pound lean lamb or beef, cut into 2/3-inch cubes

　　Salt and pepper

　　3 large tomatoes, peeled and chopped

　　1 1/2 tablespoons tomato paste

　　2 cups coarse- or medium-ground bulgur, washed in cold water and drained

　　

Step 1

In a large saucepan, fry the onions in 2–3 tablespoons of the butter or oil until golden. Add the meat and sauté over moderate heat for a few minutes, turning to brown the pieces all over. Season with salt and pepper and stir in the tomatoes and tomato paste. Cover with water and simmer gently, covered, for 1–1 1/2 hours, or until the meat is tender, adding water to keep the meat covered but letting it reduce towards the end.

　　

Step 2

Add the bulgur and about 2 cups boiling water—assuming there are about 2 cups of liquid sauce already in the pan. Add more if there is not. Add salt, stir well, and cook, covered, over low heat for about 10–15 minutes, or until the liquid has been absorbed, adding a little water if it seems too dry. Let stand for a further 15 minutes, while the grain becomes swollen and tender. The bulgur should be plump and soft. Stir in the remaining butter or oil before serving.

　　

Variations

Step 3

Substitute 2 chicken joints (1 thigh and 1 breast half, for instance) for the meat. Cook for about 30 minutes, then remove skin and bones and cut up the chicken into small cubes.

　　

Step 4

Add 1/2 cup chopped flat-leaf parsley. Mix it in at the end.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf