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Print Recipe

Bulgur Oshpelo with Beef & Carrots

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch, Main Course

Ingredients

  • 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 - -

Instructions

  • 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.