Tunisian Borghol Bil Allouche Recipe - Titli's Busy Kitchen

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein, while rice is often less expensive.

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content, while ground chicken is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits, while canola oil is less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quick to cook, while canned beans are economical.

Heat 1 tablespoon of olive oil in a pan over medium heat.

Add 2 thinly sliced onions and sauté gently for about 10 minutes until soft and partly caramelized.

In a bowl, combine 500 g of cubed lamb, 6 tablespoons of olive oil, 2 tablespoons of turmeric, 3 tablespoons of paprika, 4 crushed cloves of garlic, 1 teaspoon of salt, and 0.5 teaspoon of ground black pepper; massage the meat with the spices.

Add the lamb mixture to the pan with the onions, scraping in all the oil and spices; turn the heat up to medium and cook to brown the meat for about 5 minutes.

Add 1.5 tablespoons of tomato paste and mix well.

Pour in 2 cups of water and stir to get any sticky spices off the bottom of the pan.

Add 50 g of dried chickpeas that have been soaking overnight and bring to a boil.

Once boiling, add the bones from the lamb, cover, and turn the heat down to simmer gently for an hour.

After an hour, remove the bones and add 250 g of bulgur wheat; stir well.

Allow to simmer gently for about 15 minutes, stirring occasionally to prevent sticking or burning.

Add 1 cup of frozen peas and mix well; cover and turn off the heat, leaving for 5 minutes.

Lightly fry a couple of mild green chilies (jalapeno).

Serve in a gratin dish, sprinkle with parsley, and top with fried chili.

Cooking Techniques

Equipment Needed

Spice Level: