Bread has been a passion, the home baked variations are many. The succulent taste of meat combined with bread is a flavor perhaps learned from the humble hamburger. I have thought of the best recipe to combine the meat with bread, Beef Wellington, Empanadas and the likes, even considering baking bread with ground beef in the dough. But for me the real deal was not bread but wheat, cooked to absorbed the juices of the particular meat chosen and at the top of my scale is lamb. So this is the recipe, adaptable to other flavors.
In a suitable pan for cooking the meal brown the meat, here , lamb loin chops. Salt and cracked pepper of course.
Set the meat aside keeping the the juices rendered during the browning process in the pan.
Prep ingredients….
The magic ingredient here is Bulgar.
Saute up the root vegetables then add the tomatoes, here onion ,shallots and garlic are used. As to your liking herbs and spices, I used a smattering of cinnamon and just a few coriander seeds for small burst of flavors.
Add the Bulgar to absorb the juices now in the pan, and cook for several minutes. I added sesame seeds, a frequently used staple in cooking and baking . Not toasted in this recipe.
Return the meat to the pan atop the Bulgar.
Add liquid, stock is preferred, roughly twice as much by measure as the amount of wheat. If stock is not hot, bring pan to a boil first.
Cover and simmer or place into a hot oven if you like, about 20 minutes, remove from heat and let rest covered a few minutes.
The finished result is tender meat surrounded by a most favorable wheat mixture.
MMMM…. the flavor of the lamb is incomparable when combined with the Bulgar. A close recipe is Kibbeh, also a favorite which is very close to a Meat n’ Wheat ultimate combination. https://pmetro.wordpress.com/2011/05/15/stuffed-meat-loaf-kibby-bil-sanieh WOW recipe link , 6 years ago !
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