Lamb with Bulgur Weat by Ketty from Cafe Abyssinia

Cracked wheat or Bulgur as they call it in the Mediterranean is often used to accompany protein meals.  

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  • 1 kg fresh lamb separated from the bone
  • 4 tbsp butter
  • 2 onions, finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 large tomatoes, peeled and diced
  • 2 cups coarse bulgur
  • 2 cups lamb broth
  • 1 large onion, finely chopped
  • 2 tbsp butter
  • 1 nest thick vermicceli, broken into large pieces
  • 1 tbsp salt


Cut the meat into small cubes, put in a pan with the butter and saute until brown.  Add the onions, cover the pan and continue to saute. Next add the tomatoes, salt and pepper and turn up the heat. Bring to the boil, then turn down the heat, and leave to simmer, covered for 45 minutes until the meat has completely softened.
For the bulgur wheat:
Wash the lamb bones, boil them in water while the meat is cooking and strain off the broth. Melt the butter in the pan, put in the vermicelli, and as soon as it starts to brown, turn down the heat.
Add the onion together with the salt, and brown until it has completely withered before pouring in the broth of the lamb. Bring to the boil, then add the bulgur wheat, stirring continuously until it returns to the boil. Turn down the heat and cover. When all the liquid has been absorbed, take the pan off the heat, remove the lid, and cover with a kitchen cloth for 10 minutes. Serve the bulgur together with the meat.  


You may use goat instead of lamb meat
Main ingredient: