When we prepare this recipe we need to fry three or four green peppers along with the onions. After the bulgur has been fried we also add tomato puree or fresh tomatoes.

2 tbsps clarified butter
1 onion, finely chopped
11/2 cups bulgur wheat
11/2 cups lamp kavurma
4 cups hot meat stock
Serves 4

Fry the onion in the clarified butter. Add the bulgur and continue to fry. Add the kavurma and meat stock and cover. When it begins to boil, lower the heat. Cook for 20-25 minutes, until the bulgur becomes soft. Pour in a dish and serve.