Bulgur Zucchini Pilaf with Garlic Cilantro Ground Beef is a perfect go to dish when you want delicious flavor in a light yet filling meal. It’s definitely made on the regular in my house!
Bulgur Zucchini Pilaf, a dish that I have favored since I was a kid. I eat it all the time. It’s so easy and simple, but still somehow I find myself craving it often. Funny story, well maybe not funny, but some may find it interesting… the dish is actually known as Abu Shalhoub, or to me as Burghol bil Koosa (bulgur with zucchini).
You learn something new everyday, apparently even if you’ve been eating a dish for years!
So, I had no idea it was known as Abu Shalhoub! Mind blown! If someone knows why it’s called that can you please fill me in?? Also, if/when I get the scoop I’ll come back and fill you all in….I know you’re just dying to know;-) But, to me, this dish has always been known as Burghol bil Koosa. Straight to the point, define what you’re eating kinda title, so I’ll stick with that!
Enough about the name! Let’s get to the food…
I know I say this all the time, but it’s really so simple. It’s just bulgur, zucchini, ground beef, cilantro and garlic. However, I must state, you HAVE TO eat this dish with fresh squeezed lemon all over it. I can’t express enough how if I don’t have lemon, I cannot eat the dish. Most people just have this with a lemon and olive oil dressed salad on the side, fine, I’ll allow that too. But trust me! Use lemon!
Bulgur Zucchini Pilaf with Garlic Cilantro Ground Beef is a perfect go to dish when you want delicious flavor in a light yet filling meal. It's definitely made on the regular in my house!
- 3 cups green zucchini, chopped
- 3 tablespoons olive oil
- 1 cup bulgur, medium grain #3 or #4
- 1 1/2 cup water
- 1 cup cilantro, chopped
- 1/2 pound ground beef
- 1/2 teaspoon 7 spice, or allspice
- 1/2 teaspoon salt
- lemon juice, fresh, as topping
In a medium or large pot, over medium-high heat, add olive oil and zucchini. Saute for about 15 min until zucchini is soft and golden.
Add bulgur on top of zucchini and then top with water, just enough to cover the ingredients, that should be about 1 1/2 cups. Add salt.
Once it begins to simmer, cover the pot and bring the heat to low and cook about 20 min.
While the bulgur is cooking, make the beef. In a skillet over medium-high heat, add the ground beef and sprinkle it with 7 spice or allspice and break it apart with your spoon or spatula until it is golden brown, about 5 min. (I don't use oil because the fat from the meat is usually enough, but if you would like, add a little oil to cook).
Remove the meat and set aside. In the same skillet, use the leftover liquid from the meat, if that's not enough, add a teaspoon of olive oil and the garlic. Saute on medium-low heat for about 2-3 min until they begin to turn golden.
Add cilantro and saute for about 1-2 min. You don't want to overcook the cilantro. It should still be a brighter shade of green and not completely browned.
You can now fluff and stir the bulgur. Add some of the ground beef and save part for extra toppings or add it all in along with cilantro garlic mixture and stir it up. Top with lemon juice and enjoy!
To me this dish must be topped with fresh lemon juice or eaten with salad on the side. Also, I think more salt should be added, but as everyone says, I like things too salty, so I said 1/2 tsp for those who aren't big on salt.