Firik Rice With Meat Recipe

Firik Rice With Meat

Firik bulgur is a product used mostly in regional dishes specific to Central and Southeastern Anatolia regions. Firik is made by processing wheat grains on fire. Thanks to the method of preparation, it is positively affected by the steam generated and has a delicious aroma. It is also possible to obtain a wide variety of firik pilafs by cooking with different vegetables, meat or chicken. Bon Appetit!

Ingredients:

For: 6 People
Prep: 10 Min
Cook: 40 Min
Ingredients for Meat:
Lamb Meat Cubes (Big Bird Head) 1/2   Kilogram
Salt 1   Tsp (large)
Butter 1   Tbsp
Dry Onion (Medium size) 1   Qty
Pepper Paste 1   Tbsp
Thyme (Dry) 1   Tsp
Black Pepper 1   Tsp
Fine Salt 1   Tsp
Ingredients for Rice:
Firik Bulgur 2   Cup
Bulgur For Rice 1   Cup
Olive Oil 1   Half Cup
Dry Onion 1   Qty
Meat Broth 4   Cup
Pepper Paste 1   Tsp (large)
Tomato Paste 1   Tsp (large)

Steps:

  1. Put the pressure cooker on medium heat and melt the butter and heat it without burning. Add the large lamb cubes to the pot, sauté until it draws its water and turns colour.
  2. Peel and dice the onion, add it to the meat and continue frying until the onions turn pink. Add tomato and pepper paste, salt, black pepper and dried thyme and turn them together for 1-2 turns.
  3. Add enough hot water to cover the meat in the pressure cooker and cook for 20 minutes. Open the lid of the pressure cooker by cooling it under running water and if it is still juicy, boil the meat on high heat.
  4. Mix the frik wheat and bulgur and wash them thoroughly under plenty of running water in a wire strainer.
  5. Put a flat rice pot on the fire and heat the olive oil. Chop 1 medium onion finely and fry in the heated oil until lightly colored.
  6. Add the bulgur to the rice pot and fry together for another 5-6 minutes. Add salt and black pepper. Turn down the heat by adding 1 to 1.5 parts of the hot broth. When the rice is drained, cover it with a paper towel and let it steep for 15-20 minutes.
  7. Take the brewed rice on a large serving plate, arrange the meat on it, garnish with finely chopped parsley leaves and serve hot or warm. Bon Appetit!
  8. Note: If you do not have broth beforehand, you can boil the meat with 4-5 glasses of water and strain it and reserve the broth for rice.

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