Maria Tsalkos from Magical Sunset Tours shares her Pontian family recipe for Baked Bulghur. This dish is soooo delicious and so satiating. The day I filmed Maria making it, I enjoyed it for lunch with her and I wasn’t hungry again till the next morning! I loved this dish so much I made it for my family the following week and everyone devoured it – pleasing 6 palates with one dish is considered a miracle in my home!!! We achieved this MIRACLE!
Make miracles in you home too, make Maria’s Baked Bulghur!!!
Maria's Baked Bulghur
A hearty and wholesome oven-bake of bulghur and beef, in a tomato and onion base.
- 2 beef ribs, approximately 1kg
- 1 medium brown onion, diced
- ¼ cup extra virgin olive oil, EVOO
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 500 ml water
- 3 tsp salt
- 2 tsp cracked black pepper
- Dried chillies, to taste
- 230 g coarse burghul
Preparing the baked bulghur
In a medium baking dish, add the beef, onions and the EVOO
Sear and brown the fat on the beef ribs
Add the diced tomatoes, tomato paste, water, salt, pepper and chillies
Cover the baking dish with a lid or foil and bake in the oven for 1 hour at 180°C fan-forced
After 1 hour remove the lid and pop back in the oven for 15-20 minutes
Add the bulghur and immerse it in the saucy stock
Return the baking dish to the oven and bake for a further 20 minutes
Serving the baked bulghur
Serve with thick Greek yoghurt and a glass of red wine!
• You can replace the beef ribs with lamb shoulder pieces or chicken marylands