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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a traditional dish during Ramadan months especially. Translated this from Turkish so I apologize if the measurements are slightly off. Ingredients:
3 tablespoons olive oil |
1 onion, minced |
1 ripe tomato, cut into small cubes |
3 cups beef broth |
2 cups bulgur, rinsed |
salt and ground black pepper, or to taste |
1/2 cup cooked green lentils |
1/3 cup cooked chickpeas |
1 bunch fresh mint, chopped |
Directions:
1. Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil.
2. Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more.
3. Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.
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