Bulgur Oshpelo with Beef & Carrots
by Asaf Feit | Beef, Bulgur, Decrease Vata, Fall, Hard to Digest, Hot & Oily, Kidney Dry & Cold, Liver Dry & Cold, Lunch, Nourishing, Recipes, Slowing, Winter |
Bulgur Oshpelo with Beef & Carrots
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Lunch, Main Course
- 2 cups bulgur Vata - Pitta - - Kapha +
- 300 / 10.5 gr. / oz. ground veal Vata - - Pitta ++ Kapha ++
- 1 large onion chopped (Vata - - Pitta + Kapha -)
- 2 large carrots grated (Vata - Pitta 0 Kapha - -)
- 2 cloves garlic crushed (Vata - - Pitta ++ Kapha 0)
- Olive oil Vata - - Pitta + Kapha +
- 3.5 cups water Vata 0 Pitta - Kapha +
- Salt to taste Vata - - Pitta 0 Kapha +
- 1 tsp. caraway seeds Vata - Pitta + Kapha -
- 1/4 tsp. cinnamon Vata - Pitta + Kapha - -
- Black pepper to taste Vata - Pitta + Kapha - -
Wash the bulgur in water.
Heat some oil in a cooking pot and fry the onion, garlic, carrots and caraway seeds.
After a few minutes, add the ground meat and fry while crumbling it to small pieces, until it is evenly done, on all sides.
Season with cinnamon, salt and pepper.
Continue to fry until the onion has softened.
Stir occasionally.
Add the bulgur to the cooking pot and fry for 2-3 minutes.
Pour in the water, bring to boil and lower the flame.
Cover and cook for 20 minutes until all the water is absorbed.
When ready, open the cover, mix and serve.
