This dish is a middle eastern inspired dish. There isn’t a real dish out there so it does not have a real (official) name. It is just my go-to dish to prepare on a weeknight when I would like a warm dinner. It is easy to create if you often cook with spices because the spices are what makes this dish stand out and will be really convenient if you have at sitting around.
The Husband and I are obsessed with herbs and spices. We’ve got a ton of cinnamon stick from Asia and from Dubai. Yes they are different. Both looks and smells slight different. We’ve also manage to get our hands on Aleppo pepper because our friend from Syria was so generous to give us a jar of those precious pepper. The pepper makes this dish that much nicer ;) If you don’t have aleppo pepper no worries you could use paprika too!
As you can see I love mixing all the spices. Makes me feel like a chemist. What I did before cooking is to set aside all the spices in a little saucer so that I could throw everything in while cooking and not stress over the quantity of spices. I used minced beef, tomato and bell peppers to dress up this dish. You could definitely add other fresh ingredient as well. For our VEGETARIAN readers, you could also leave out the meat and have your favourite vegetables added instead.
It is quite difficult for me to describe the taste of this dish because unless you know how cumin, cinnamon and star anise taste this may sound totally foreign. It has a strong cumin base taste with hints of cinnamon and star anise. Nothing to do with curry if that crossed your mind. I love the texture as well because the bulgur still had a bite. So the dish is not completely soggy, even if the vegetables were simmering in broth for a while. I also made a bit more because they make awesome packed lunch. I feel that the flavours are stronger the next day.
1 onion chopped
300g minced beef
1/2 tsp tumeric
1/2 tsp coriander powder
1 tsp cumin seeds
1 tsp aleppo pepper, or any paprika
1 cinnamon stick
2 star anise
1 cup bulgur
2 tomatos, chopped
1 yellow bell pepper, chopped
1 1/2 cup stock, chicken or beef
Heat a large pan on medium high, add oil and chopped onion. Stir fry till onions are slightly soften about 1-2mins. Then add the minced beef and fry till it is almost cooked through. ( Slight hints of pink is fine).
Add all the spices to the minced beef. (Turmeric, coriander, cumin seeds, aleppo pepper, cinnamon stick, star anise and lightly season with salt and pepper. Mix well and then add the raw bulgur. Mix all the ingredient well and then add the chopped tomato and bell pepper. Stir fry for about a 1.
Pour the stock to the pan. Bring everything to a boil then reduce the heat to low and cover the pan with a lid.
Let the whole mixture simmer for about 10mins. Remove lid and check if bulgur is cooked.
Make sure to remove the star anise and the cinnamon stick before serving!