Abu Shalhoub – Bulgur With Marrow Recipe

RatingDifficultyBeginner

One of the Knorr Future 50 foods, quinoa, is used in this straightforward vegan dish. Bulgur wheat and barley make up the other two grains in this filling meal.

Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
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 63 g Minced meat (beef, lean)
 ½ cup Bulgur (white, coarse, 'Burghul' in Arabic)
 ¾ Marrow (large, also called Courgettes, 'Koosa' in Arabic)
  cup Coriander (chopped)
 1 Garlic cloves (large)
 ¼ Onions
 ¼ tsp Arabic mixed spice (or All Spice)
  tsp Salt
  tsp Black pepper
 ¾ tbsp Sunflower oil
  cup Water


1

On high heat, fry the chopped onion and some of the crushed garlic in sunflower oil until the onions become translucent.

2

Add the minced meat, Arabic mixed spice, black pepper and some salt. Fry the minced meat until the redness goes away. Keep moving the meat around and break apart any large lumps. You will notice the meat releases water, don’t let it all evaporate.

3

Add the chopped marrow and mix.

4

Add the bulgur, and remaining salt and sunflower oil and mix.

5

Add the water and stir. Cover and bring to a boil, then let simmer on low heat until cooked (about 45 minutes).

6

Once cooked, add the chopped coriander and the remaining crushed garlic and mix. Let sit uncovered on low heat for 2-3 minutes.

Ingredients

 63 g Minced meat (beef, lean)
 ½ cup Bulgur (white, coarse, 'Burghul' in Arabic)
 ¾ Marrow (large, also called Courgettes, 'Koosa' in Arabic)
  cup Coriander (chopped)
 1 Garlic cloves (large)
 ¼ Onions
 ¼ tsp Arabic mixed spice (or All Spice)
  tsp Salt
  tsp Black pepper
 ¾ tbsp Sunflower oil
  cup Water

Directions

1

On high heat, fry the chopped onion and some of the crushed garlic in sunflower oil until the onions become translucent.

2

Add the minced meat, Arabic mixed spice, black pepper and some salt. Fry the minced meat until the redness goes away. Keep moving the meat around and break apart any large lumps. You will notice the meat releases water, don’t let it all evaporate.

3

Add the chopped marrow and mix.

4

Add the bulgur, and remaining salt and sunflower oil and mix.

5

Add the water and stir. Cover and bring to a boil, then let simmer on low heat until cooked (about 45 minutes).

6

Once cooked, add the chopped coriander and the remaining crushed garlic and mix. Let sit uncovered on low heat for 2-3 minutes.

Abu Shalhoub – Bulgur With Marrow Recipe

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