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Spiced Beef, Bulgur and Tomato Pilaf

4 to 6 Servings

40 minutes 20 minutes active

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Bulgur, made by cracking, cooking then drying whole-grain wheat, stars in this Middle Eastern-style pilaf. To bring out the grains’ nutty taste, we first toast them in a dry pan. Then we brown tomato paste with onion, which boosts the umami and sweetness and builds layers of flavor. This is especially delicious topped with Greek yogurt seasoned with grated garlic, chopped fresh mint or parsley and a squeeze of lemon juice. Be sure to use coarse bulgur here, rather than finely ground; the hearty texture of coarse bulgur holds up well when cooked for a pilaf.

4 to 6


40 minutes

20 minutes active


  • 8

    ounces 80 percent lean ground beef OR ground lamb

  • 2

    medium garlic cloves, minced


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Sona E.
January 2, 2024
Simple to make but very flavorful, expecially with the yogurt (with minced garlic). I needed to add a lot more than 1 cup water in order to cook the bulghur. Don't know if it's because I used medium instead of coarse bulghur. Otherwise, it's a delicious, simple meal.
Yvonne V.
November 12, 2023
Tasty but dry
Very delicious. But needed more moisture. Next time I'll reduce the tomato paste and add fresh tomatoes.
Amy G.
February 12, 2024
Wonderful, but needed some ... umph
The recipe was easy and very tasty. However, I felt it lacked a little punch. But that's ok, because it was still great!