Lamb & Wheat, Middle Eastern Style

  • 1 1/2 cups #3 coarse bulgur
  • 1 cup chopped onions
  • 2 lbs. boneless lamb (cut into 2″ cubes)
  • 2 cups canned drained tomatoes
  • 2 tsp. salt
  • 1/2 tsp. oregano
  • 1/2 tsp. freshly ground black pepper
  • 4 cups boiling water
  • 2 tbsp. olive oil
  • 2 pkgs. thawed frozen green beans
  1. Toss lamb with salt and pepper. Heat the oil in Dutch oven or casserole; brown lamb in it. Stir in onions and let brown. Add tomatoes and oregano. Cover and cook over low heat for 40 minutes. Add bulgur, boiling water, and beans. Cook 20 minutes or longer until all liquid is absorbed. Season to taste.