meat puree
Ingredients
- Bulgur: 2 cups (brown)
- Veal: 2 and a half pounds (shoulder meat with bone)
- Cumin: a teaspoon
- Cinnamon: half a teaspoon
- Salt, to taste
- Black pepper to taste
- Butter: 3 tablespoons (melted)
- Parsley: to taste (for garnish)
How to prepare
- Soak the bulgur in a deep dish in warm water for at least two hours.
- Rub the meat with cumin, cinnamon, salt and pepper, and place in the refrigerator until the bulgur is soaked.
- Once the bulgur has finished soaking, heat the butter in a saucepan over a medium-high heat, flipping the meat on all sides until browned, approximately 3-4 minutes per side.
- Add the bulgur to the pot, then add the hot water, enough to cover the meat with the bulgur.
- Cover the pot, and leave on a low heat for two to three hours, and stir from time to time, adding water if necessary. Continue cooking until the meat is very soft to break off the bone.
- Take out the meat from the pot, and break it up in the same pot, remove the bones, then stir it with the bulgur well with the addition of salt and pepper, then leave it on the fire to level for another hour, stirring from time to time.
- Once the mixture becomes sticky, you can add spices again "to taste", sprinkle with melted butter, decorate with parsley and serve.
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