Bulgur With Lamb Liver And Nuts

Experience the delightful fusion of flavors in Bulgur with Lamb Liver and Nuts. This recipe offers a symphony of tastes, combining tender coarse bulgur, succulent lamb liver, and an array of aromatic spices. The dish begins by soaking the bulgur until it reaches the desired tenderness, while the lamb liver is expertly browned for optimum flavor. Sautéed onions and an enticing blend of ground cumin and paprika enhance the dish, creating a harmonious medley of textures and aromas. A gentle simmer allows the ingredients to meld together, resulting in a truly captivating culinary creation. Finish this masterpiece with a garnish of fresh parsley and toasted mixed nuts for added depth and visual appeal. Prepare to be enchanted by every delectable bite as you savor the symphony of flavors in this exquisite dish.
Prep Time 20 minutes
Cook Time 30 minutes
Calories 400 kcal


  • 1 cup coarse bulgur
  • 250 grams lamb liver, sliced
  • 1 onion, finely chopped
  • 3 tbsp olive oil
  • 1/4 cup mixed nuts (such as almonds, walnuts, or pine nuts)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • Salt and pepper to taste
  • Fresh parsley for garnish


  • Place the coarse bulgur in a bowl and cover it with hot water. Let it sit for about 10 minutes until the bulgur absorbs the water and becomes tender. Drain any excess water if needed.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent.
  • Add the lamb liver slices to the skillet and cook them until they are lightly browned on both sides.
  • Sprinkle the cumin, coriander, salt, and pepper over the liver slices. Stir well to coat them evenly with the spices.
  • Reduce the heat to low and add the soaked bulgur into the skillet with liver and onions. Mix everything together gently.
  • Cover the skillet with a lid and let it cook for about 10 minutes on low heat until all flavors blend together.
  • While waiting, lightly toast your mixed nuts in a separate pan over low heat until they become fragrant.
  • Once cooked, remove from heat and let it sit covered for another few minutes to allow any remaining liquid to be absorbed by bulgur completely.
  • Fluff up the cooked bulgur with a fork and transfer it onto a serving plate or dish.
  • Sprinkle your toasted mixed nuts over the top of the dish as a garnish.
  • Finally, chop some fresh parsley and sprinkle it over the dish for added freshness and flavor.
  • Serve your Bulgur with Lamb Liver and Nuts warm as a main course or as a side dish.
Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating