Traditional Kurdish Food: An insight into Kurdish culinary heritage by Barzinji Ala

Author:Barzinji, Ala [Barzinji, Ala]
Language: eng
Format: epub
Publisher: Ala Barzinji
Published: 2015-03-20T16:00:00+00:00

Brwésh Balazat

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 4

Ingredients

3 tablespoons olive oil

1 medium onion, diced

400g cracked burgul wheat

600ml warm water

4 tablespoons fresh orange juice

Salt to taste

The toppings

450g diced lamb

2 tablespoons olive oil

3 cloves of garlic, minced

1 large aubergine, diced

1 red bell pepper, seeded and diced

3 tablespoons sundried tomato paste

Pinch of red chilli, chopped

1 teaspoon ground cinnamon

A handful of fresh basil leaves, chopped

A handful of cherry tomatoes, halved

400ml water

Salt to season

Preparation and cooking method:

1. Boil the lamb in water for 12 minutes. When the water has reduced, add 2 tablespoons of olive oil and the garlic. Stir-fry briefly.

2. Add the aubergine; stir and cook until tender.

3. Add the red pepper, sundried tomato paste, chilli, cinnamon, basil leaves and water; cover and simmer for 10 minutes.

4. In the meantime, prepare the bulgur: heat the oil in a medium-sized saucepan, add the onion and let it sizzle. Then add the bulgur and stir continuously to fry for couple of minutes. Then add the water, salt and the orange juice. Cook uncovered and wait for the liquid to evaporate, then stir inside out. Place the lid on and simmer on low heat for 15 minutes.

5. Add the cherry tomatoes to the topping mixture and stir once gently. Reduce the heat to low and cook covered for a couple of minutes. Then remove from the heat.

To serve

Fluff the bulgur with a fork and empty it into a serving bowl. Top with a layer of the vegetable mixture and serve.

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