turkish

Antep Style Bulgur Pilaf with Chickpeas and Spiced Lamb

This simmered dish pairs coarse bulgur, dry with ground lamb, 90% lean, cooked chickpeas, drained and tomato, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

69 g Carbohydrates

31 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

51g coarse bulgur, dry 174 kcal
87g ground lamb, 90% lean 222 kcal
87g cooked chickpeas, drained 143 kcal
9g olive oil 80 kcal
102g tomato, grated 18 kcal
11g tomato paste 9 kcal
1g Aleppo pepper flakes 3 kcal
1g ground cumin 3 kcal
1g salt 0 kcal
145g water 0 kcal

Cooking instructions

coarse bulgur
Rinse the bulgur in a fine sieve and drain well.
ground lambolive oil
Heat olive oil in a small pot over medium heat. Add ground lamb and cook 4-5 minutes, breaking it up, until browned.
tomatotomato pasteAleppo pepper flakesground cuminsalt
Stir in grated tomato, tomato paste, Aleppo pepper, cumin, and salt. Cook 2 minutes until fragrant and slightly reduced.
coarse bulgurcooked chickpeaswater
Add bulgur and chickpeas; stir to coat. Pour in water, bring to a simmer, then cover and cook on low 12-15 minutes until bulgur is tender.
Turn off heat and rest covered 10 minutes. Fluff with a fork and serve hot.