Lamb and Bulgur Breakfast Hash with Aleppo Pepper and Watercress

Rinse bulgur thoroughly and simmer in 160ml water until tender and fluffy, about 12-15 minutes. Drain any excess liquid.

In a heavy-bottomed skillet over medium-high heat, cook the ground lamb, breaking it into small crumbles with a wooden spoon until browned and crisp at the edges.

Add the minced garlic and halved grape tomatoes to the pan. Sauté for 3-4 minutes until the tomatoes begin to burst and release their juices, creating a light, savory pan sauce.

Fold in the cooked bulgur and the Aleppo pepper. Stir-fry for another 2 minutes until the grains are coated in the rendered lamb fat and aromatics.

Remove from heat. Gently fold in the fresh watercress—the residual heat will just barely wilt the leaves, keeping them vibrant and crisp.

Serve immediately in a wide shallow bowl, topped with an extra sprinkle of Aleppo pepper for a bright, fruity heat.