Best 7 Bulgur Pilaf With Lamb Recipes

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Bulgur pilaf with lamb is a hearty and flavorful dish that is perfect for a cold winter night. The bulgur wheat, which is a type of cracked wheat, is cooked with lamb, vegetables, and a variety of spices. The result is a pilaf that is fluffy, flavorful, and packed with protein. If you are looking for a delicious and easy-to-make bulgur pilaf with lamb recipe, then you have come to the right place. In this article, we will provide you with a step-by-step guide on how to make this dish, as well as some tips and tricks for ensuring that it turns out perfectly.

Let's cook with our recipes!

LAMB KABOBS WITH BULGUR PILAF



Lamb Kabobs with Bulgur Pilaf image

This is a great old family recipe that shows my Armenian heritage. The tender, slightly sweet lamb is complemented perfectly by the savory bulgur pilaf. -Ruth Hartunian Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

30 garlic cloves, crushed (1-1/2 to 2 bulbs)
1/2 cup balsamic vinegar
3/4 cup chopped fresh mint or 1/4 cup dried mint
1/4 cup olive oil
2 pounds lean boneless lamb, cut into 1-1/2-inch cubes
PILAF:
1/2 cup butter, cubed
1 large onion, chopped
1 cup uncooked mini spiral pasta
2 cups bulgur
3 cups beef broth

Steps:

  • In a large resealable plastic bag, combine the garlic, vinegar, mint and oil; add lamb. Seal bag and turn to coat; refrigerate for several hours or overnight., For pilaf, in a large skillet, melt butter. Add onion and pasta; saute until pasta is lightly browned. Add bulgur and stir to coat. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork., Drain and discard marinade. Thread onto six metal or soaked wooden skewers., Grill kabobs, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning frequently. Serve with pilaf.

Nutrition Facts : Calories 626 calories, Fat 31g fat (14g saturated fat), Cholesterol 132mg cholesterol, Sodium 644mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 10g fiber), Protein 38g protein.

PLAIN BULGUR PILAF



Plain Bulgur Pilaf image

Categories     Bulgur     Boil

Yield serves 6-8

Number Of Ingredients 4

4 1/2 cups water or stock (or you may use 2 bouillon cubes)
3 cups coarse-ground bulgur, washed in cold water and drained
Salt and pepper
4-5 tablespoons butter, cut into small pieces, or vegetable oil

Steps:

  • Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10-15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
  • Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.
  • Variations
  • For a grand and delicious pilaf, stir in 2-3 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.
  • For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.

SIMPLE BULGUR PILAF



Simple Bulgur Pilaf image

Simple mild flavors, delicious side to any meat main dish. Also delicious served cold, tossed with chopped fresh garden veggies and a sprinkling of feta cheese as a veggie meal.

Provided by Susiecat too

Categories     Grains

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
8 ounces mushrooms, sliced
1 medium onion, diced
1 cup bulgur, coarse cut
2 cups water
salt and pepper, to taste

Steps:

  • Heat olive oil and saute onions until soft.
  • Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
  • Add bulgur, stir and cook briefly, 1-2 minutes.
  • Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
  • Fluff briefly before serving.

Nutrition Facts : Calories 135.6, Fat 5, SaturatedFat 0.7, Sodium 8.1, Carbohydrate 20.8, Fiber 4.9, Sugar 1.5, Protein 4.2

BULGUR & LENTIL PILAF



Bulgur & Lentil Pilaf image

Make and share this Bulgur & Lentil Pilaf recipe from Food.com.

Provided by Dancer

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup lentils
4 cups vegetable broth or 4 cups water
1 bay leaf
3 tablespoons vegan margarine
1 large onion, chopped
salt and pepper
1 cup coarsely ground bulgur

Steps:

  • Rinse the lentils& put in a pot with enough broth to cover.
  • Add bay leaf, bring to a boil& keep covered.
  • Turn off heat& let stand for 30 minutes.
  • While the lentils are soaking, melt margarine in a heavy pot.
  • Add chopped onion, salt& pepper.
  • Saute till onions are tender& transparent.
  • When onions are ready, keep heat at medium, stir in bulgur& continue stirring till all the margarine is absorbed.
  • Lower heat to a simmer& add the rest of the broth& lentils in their broth.
  • Bring to a boil, reduce heat again, cover tightly& simmer till all the liquid has been absorbed.
  • Add more liquid till the bulgur& lentils are cooked.
  • Remove bay leaf& serve.

Nutrition Facts : Calories 192.2, Fat 0.7, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 40, Fiber 11, Sugar 2.6, Protein 9.2

BULGUR PILAF



Bulgur Pilaf image

Categories     Nut     Onion     Side     Steam     Vegetarian     Quick & Easy     Almond     Vegan     Bulgur     Coriander     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup finely chopped onion (1 small)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons whole coriander seeds
1 scant cup fine bulgur (see cooks' note, below)
1 cup boiling-hot water
1/3 cup slivered almonds,toasted
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
  • Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
  • Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.

BULGUR PILAF WITH LAMB



Bulgur Pilaf with Lamb image

Bulgur pilaf with lamb and tomatoes. If you prefer, you can use beef instead of lamb. Serve with plain yogurt.

Provided by TAKAKO SABANKAYA

Categories     Lamb Recipes

Time 55m

Yield 4

Number Of Ingredients 7

¼ cup butter
½ pound lamb, chopped
2 onions, chopped
2 cups coarse bulgur, rinsed and drained
4 large tomatoes, peeled and chopped
3 cups chicken broth
salt to taste

Steps:

  • Heat butter in a large, deep skillet over medium high heat . Cook lamb and onions until onions are very light brown. Stir in bulgur, and cook about 3 minutes. Stir in chicken broth and tomatoes. Season with salt. Bring to a boil, reduce heat, and simmer until all moisture is absorbed, about 30 minutes.

Nutrition Facts : Calories 508.8 calories, Carbohydrate 65 g, Cholesterol 68.5 mg, Fat 20.5 g, Fiber 16 g, Protein 21.5 g, SaturatedFat 10.8 g, Sodium 136.7 mg, Sugar 8.5 g

BULGUR PILAF WITH LAMB



Bulgur Pilaf with Lamb image

Bulgur pilaf with lamb and tomatoes. If you prefer, you can use beef instead of lamb. Serve with plain yogurt.

Provided by TAKAKO SABANKAYA

Categories     Lamb Recipes

Time 55m

Yield 4

Number Of Ingredients 7

¼ cup butter
½ pound lamb, chopped
2 onions, chopped
2 cups coarse bulgur, rinsed and drained
4 large tomatoes, peeled and chopped
3 cups chicken broth
salt to taste

Steps:

  • Heat butter in a large, deep skillet over medium high heat . Cook lamb and onions until onions are very light brown. Stir in bulgur, and cook about 3 minutes. Stir in chicken broth and tomatoes. Season with salt. Bring to a boil, reduce heat, and simmer until all moisture is absorbed, about 30 minutes.

Nutrition Facts : Calories 508.8 calories, Carbohydrate 65 g, Cholesterol 68.5 mg, Fat 20.5 g, Fiber 16 g, Protein 21.5 g, SaturatedFat 10.8 g, Sodium 136.7 mg, Sugar 8.5 g

Tips:

  • Use high-quality ingredients: The quality of your ingredients will directly impact the flavor of your dish. Use fresh vegetables, flavorful spices, and high-quality meat or lentils.
  • Rinse the bulgur before cooking: Rinsing the bulgur will remove any dirt or debris and help to prevent it from becoming gummy.
  • Toast the bulgur before cooking: Toasting the bulgur will give it a nutty flavor and help to prevent it from becoming mushy.
  • Use a flavorful broth: The broth you use to cook the bulgur will add a lot of flavor to the dish. Use a homemade broth or a high-quality store-bought broth.
  • Add vegetables and protein: Vegetables and protein will add flavor, texture, and nutrients to your pilaf. Feel free to use any vegetables or protein that you like.
  • Season to taste: Once your pilaf is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or other spices.

Conclusion:

Bulgur pilaf is a delicious and versatile dish that can be enjoyed in many different ways. It's a great side dish for grilled meats or fish, or it can be served as a main course with a side of yogurt or salad. With its nutty flavor and chewy texture, bulgur pilaf is a satisfying and healthy dish that everyone will enjoy.

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