Known as ‘wedding rice’ in Konya, where it is a traditional dish, bulgur with chickpeas and meat is one of the oldest dishes in the world. In the Levant and throughout the Arab countries, this dish was made with bulgar long before rice appeared, and in some countries bulgur is still preferred. In Turkey recipes include both bulgur and rice.
1.2 liters broth, hot 500 g beef / lamb / mutton, cubed 250 g Baldo rice 250 g bulgur 250 g currants 250 g chickpeas 120 g shallots, sliced (optional) 60 g butter / fermented butter (samneh) 5 g black pepper 5 g red pepper flakes 5 g salt Cinnamon, large pinch (optional)
When lamb or mutton is required, simmer in sufficient hot water for ten minutes. Put half of the butter in a frying pan, heat and fry the cubed meat until a crust has formed. Meanwhile in a large, deep pan, heat remaining butter over a gentle heat, sauté shallots for ten minutes. Heat the stock. Add bulgur and rice followed by the meat, chickpeas, currants and seasonings to the deep pan. Increase heat, add the broth, bring to a low boil. Reduce heat to low. After five minutes, cover and leave to cook for two hours. Dust each serving with cinnamon.