Akçadağ bulgur pilaf with lamb
Ingredients
- 1,000 gDiced lamb
- 200 gButter
- 100 gLamb tail fat
- 42 gSalt
- 3,500 gWater
- 20 gGround black pepper
- 600 gBulgur
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water64%
- Diced lamb18%
- Bulgur11%
- Butter 4%
- Lamb tail fat 2%
- Salt 1%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Rest the lamb, diced from the ribs, hind leg, foreshoulder and back, in the fridge for a day.
Melt part of the butter with the tail fat in a wide pot over low heat. Add the meat, spread it out, cover and cook for 20 minutes.
20 minStir the meat and cook with the lid half open until its juices are absorbed. When it starts to sizzle, add the salt and fry it over low heat, stirring.
Pour the boiling water over the fried meat and simmer over low heat for 20 minutes.
20 minMelt the remaining butter in a separate pan until lightly browned, stir in the black pepper and pour it over the meat.
Add the bulgur and cook over low heat for 15 minutes. Take it off the heat and let it rest for 10 minutes.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1610 (Akçadağ Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026