Lamb & Bulgur Stew (Borghol Bil Allouche)
Author: AF1ro_zMwFo
This Tunisian lamb and bulgur stew is a bit like a risotto but using bulgur wheat instead of rice. It's filling, hearty and delicious!
  • 500 g (16 oz) diced lamb
  • 6 tbsp + 1 tbsp olive oil
  • 4 garlic cloves, crushed
  • 3 tbsp paprika
  • 2 tbsp turmeric
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 250 g (8 oz) bulgur wheat
  • 2 onions, thinly sliced
  • 50 g (2 oz) dried chickpeas (garbanzo beans), soaked overnight
  • 1 cup frozen peas
  • 1½ tbsp tomato paste
  • Mild green chillis for garnish
  • Chopped fresh parsley
  1. Place the meat in a bowl and add the 6 tbsp of oil, garlic, paprika, turmeric, salt and pepper. Massage the mixture into the meat with your hands.
  2. Heat one tbsp of oil in a pan over a medium heat. Add the onions and sauté gently for about 10 minutes.
  3. Add the tomato paste and mix well. Add the lamb. Turn the heat up and cook with stirring to brown the lamb.
  4. Add 500 ml (2 cups) of water and the chickpeas. Mix well and bring to the boil.
  5. Cover and simmer gently for 1 hour.
  6. Add the bulgur wheat, mix and simmer for 15 minutes, stirring from time to time as the contents thicken.
  7. Mix in the frozen peas, cover, remove from the heat and leave for 5 minutes.
  8. Meanwhile lightly fry the mild green chillies, then serve.
Calories: 685 Fat: 32.4 Sugar: 2.9 Fiber: 17.2 Protein: 37.3 Cholesterol: 81.3
Titli's Tips
Serve in a gratin dish or similar. Sprinkle with parsley and top off with a fried chilli.

If you have deboned some lamb you can add the bones to the pan for extra flavout before you simmer the contents for an hour. Remove them before you add the bulgur wheat.

This is a filling dish which needs no accompaniment.
Recipe by Titli's Busy Kitchen at