ETLI BULGUR PILAVI

Steps:

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