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1 tablespoon olive oil

6 cups water

14 Oz.  lamb meat

2 cloves garlic, chopped

½ pound potatoes

1/4 cup #3 coarse bulgur

1 small  onion

3  carrots

3 ½ ounces  cream

8  cherry tomatoes, sliced in half

1 tablespoon tomato paste

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon mint (leaves)

1/4 cup cilantro


Ground Black Pepper


Heat oil in a stock pot over medium-high heat. Add the lamb and garlic. Season lightly with salt and pepper. Cook stirring frequently, until meat is browned. Pour in water and bring to a boil. Once water boils, reduce heat to low and constantly remove foam. Then put bulgur.

Thinly slice onion, and grate carrot. Fry vegetables to semi readiness of carrot, add tomato paste, cook, stirring for a minute, pour some water, stir and add in soup. Add salt and pepper to taste.

Add cumin and coriander.

Grate potatoes lengthwise on grater in long strips. Add potato to  soup, pour in cream, and turn  heat to high. Once soup begins to boil, remove it from the heat and add in to tomatoes. Sprinkle finely chopped cilantro and mint.