Ingredients
Kilograms of lamb "large cubes"
3 cups of coarse bulgur
Large onion, chopped
Tablespoons of tomato paste
2 cups of Homs Sham soaked in water overnight
Salt and black pepper
4 cups of meat broth
How to prepare :
Fry pieces of meat in oil in a pressure suit until the meat changes color.
Cook the pieces of meat in hot water in the suit pressure itself.
Then remove the "Alzfr" as they arise, then add salt, washed and drained chickpeas, and bay leaf, and chopped onion, 3 to 4 pills Hull and tomato paste.
Cook the mixture on the fire until the meat is cooked chickpeas.
Lift up the lid on the pressure suit, taking care of the water vapor because it will come out once, and my guests and bay leaf and onion with the meat retains the cut aside.
Then rinse the bulgur, drain and then add to the red broth by 4 cups initially.
Bulgur in a national cook until the broth is absorbed all the liquid and simmer.
Turn off the fire and leave the pot covered for 10 minutes until bulgur relaxes.
Then fry bulgur to a serving dish and distributed pieces of meat on it.
It offers a hot dish ...
And health and our God ,,,
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