Breakfast · Middle Eastern · 15 min
Lamb and Bulgur Breakfast Hash with Aleppo Pepper and Watercress
- Calories
- 671
- Protein
- 27g
- Carbs
- 84g
- Fat
- 21g
Ingredients
- 66.1 g ground lamb
- 80 g dry bulgur
- 160 ml water
- 150 g grape tomatoes
- 10 g garlic
- 1 tsp extra-virgin olive oil
- 20.6 g Aleppo pepper
- 0.5 tsp salt
- 60 g watercress
Method
- 01Rinse 80 g dry bulgur under cold water. In a small pot, bring 160 ml water and a pinch of salt to a boil, stir in the bulgur, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Fluff with a fork and set aside.
- 02Heat 1 tsp olive oil in a heavy-bottomed skillet over medium-high heat. Add 66.1 g ground lamb and 0.25 tsp salt, breaking it into small crumbles with a wooden spoon. Sauté for 5 to 6 minutes until browned and no longer pink, ensuring the lamb reaches a safe internal temperature of 160°F (71°C).
- 03Add 10 g minced garlic and 150 g halved grape tomatoes to the pan with the cooked lamb. Sauté for 3 to 4 minutes until the tomatoes begin to burst and release their juices into a light pan sauce.
- 04Fold the cooked bulgur and 15 g of the Aleppo pepper into the pan. Stir-fry for 2 minutes to allow the grains to absorb the rendered lamb juices and aromatics.
- 05Remove the skillet from heat. Gently fold in 60 g fresh watercress so the residual heat lightly wilts the leaves while maintaining their bright color.
- 06Transfer the hash to a wide bowl and sprinkle with the remaining 5.6 g of Aleppo pepper before serving.
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