Winter season is almost over in Tunisia, and spring is right around the corner. Before the weather gets warmer, you should take advantage and make this special dish. It is one of my favorites!
Tunisian-Style Lamb Borghol (Bulgur)
This dish is perfect for cold days because it is very filling which is required for heating up the body. It is a pretty easy meal, with simple ingredients. However, it does require some time to cook. So you need to plan ahead.
Nutritionally speaking, bulgur is an excellent grain that is under-appreciated in my opinion. It is considered a whole grain, meaning that the entire wheat kernel is eaten. Whole grains are more beneficial than refined grains because of the extra fiber and nutrients that they provide.
For instance, 1 cup of cooked bulgur contains about 8 grams of fiber which is about 30% of the recommendation. Fiber is so important for the health of our gut — It feeds the beneficial bacteria in our large intestine.
The diversity of our microbiome is one of the most important factors that determines how healthy our bodies are. After all, the gut is our second brain so we need to take special care of it. Bulgur is also high in many vitamins and minerals such as manganese, magnesium, and iron.
There are many different sizes of the bulgur wheat kernel. There is the small cracked kernel which is used in salads or soups. The medium size is used in warm and wintery stews. The largest one which is whole is used in this dish.
If you are tired of the basic carbs that you always use (i.e. rice, couscous, pasta, bread), next time you’re at the grocery store, buy yourself some bulgur. You’ll be in for a treat!
INGREDIENTS: (Serves 4)
- 1 large onion
- 5 cloves of garlic
- 4 pieces of lamb
- 1/3 c chickpeas
- 1 tbsp tomato paste
- 2 tbsp olive oil
- Salt (to taste)
- Black pepper (to taste)
- 2 tsp turmeric
- 1 tsp paprika
- 1 tsp chili flakes
- 1/2 tsp cinnamon
- 2 cups bulgur
- 4 cups water (and more for soaking)
- 5 green peppers (1 in the sauce and 4 fried for garnish)
Lamb Borghol Recipe
How to Cook Lamb Borghol:
- Start by slicing the onions and adding to a large pot along with the lamb, chickpeas, olive oil, spices, garlic, and tomato paste. Put on high heat covered and cook for 10-15 min or until the onions are soft and the lamb is lightly browned.
- Add water slowly while mixing all ingredients together. Finish adding the rest of the water, reduce the heat to medium, cover, and let it cook. Lamb needs at least 1.5-2 hours to properly cook.
- In the meantime, place the bulgur in a large bowl and add water until it is properly covered. Let it soak for 30 min then drain the bulgur using a strainer and add it to the tomato/lamb sauce. Add more water if you feel like the water has evaporated. Reduce the heat, cover, and let the bulgur cook properly and absorb all the liquid. You should add the bulgur at the 45 min-1 hour mark.
- The bulgur should absorb all the liquid in the pot. If the water is absorbed and the bulgur isn’t cooked enough, add more liquid.
- Optional: Once the bulgur is soft, get a large deep dish and empty the pot into it with the lamb pieces on top. Broil in the oven for 10-15 min to get golden pieces of lamb and to add some color to the bulgur. This step is important if you added too much water and you need it to evaporate quick.
- Salt the insides of the green peppers, fry, and use as garnish for the bulgur.
This Tunisian Lamb Borghol recipe is part of the #TasteTunisia initiative. In search of Tunisian cuisine, through a series of articles/videos, Carthage Magazine offers a window to the Tunisian food and recipes.
The Taste Tunisia initiative is supported by Carthage Magazine and led by international registered dietitians-nutritionists from Tunisia, making it the ultimate initiative that celebrates and promotes Tunisian cuisine.
- The Best Authentic Tunisian Rice Dish — “Rouz Jerbi”
- Slata Tounsia – Tunisia’s Summer Salad
- Mlewi: The Most Popular Tunisian Flatbread
- Lablebi: One of Tunisia’s Most Popular Street Foods
- The Famous “Khobz Ch3ir” — Tunisian Barley Bread
- Tunisian Mloukhiya, Your Grandma’s Favorite Dish (& Likely Yours, Too!)
- Tunisia’s Seafood Pasta — A Tunisian Delicacy
- Tunisia’s National Dish: COUSCOUS
- Tunisian Stuffed Peppers: “Felfel Mehchi”
- Tunisian Masfouf — Tunisia’s Most Famous Sweet Version of Couscous
- The Coziest Vegetable Stew — Tunisia’s Go-To Dish for the Cold Months
- Tunisian-Style Stuffed Dates — Tunisia’s Healthiest Sweet Appetizer
- Date & Walnut Bread — The Perfect Healthy Dessert
- Kafteji: a Healthy Version of your Favorite Tunisian Dish
- Tunisia’s Traditional Mini Doughnuts: Kaa’k Yoyo
- A Unique Pizza with a Taste of Tunisia: Harissa Infused Veggie Pizza
- Mom’s Orange Cake — Tunisia’s Winter Dessert
- Assidat Zgougou — Tunisia’s Sweetness in a Bowl
- Tajine El Bey: Tunisia’s Finest Appetizer
- The Traditional, Most Authentic Tunisian Pumpkin Shakshuka
- Tunisian Breakfast for Champions: “Zamit” with Pomegranate
- Tunisia’s Lentil Soup – Your Favorite Winter Warmer Dish
- All Tunisian food recipes.
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