Bulgur Oshpelo with Beef & Carrots
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.
