Bulgur pilaf with lamb & lemon yoghurt

Recipe for a warming and filling pilaf full of spices and exciting flavours.

This week’s recipe is a simple (but delicious!) take on the “lamb and grain” concept so common in food cultures of landlocked areas with harsh climates. It’s by no means traditional. Such traditional “lamb and grain” dishes are very simple, with few – if any – flavourings beyond its two main ingredients.

Here, I’ve used bulgur and lean lamb for a tasty meal that cooks up quickly. I build flavour with ingredients also common in Eastern Turkey and the Middle East. I’ve also added a more modern touch with a lemony yoghurt on top, to provide that much needed contrast of freshness and acidity to what is otherwise a fairly rich dish.

Serve with a simple and zingy green salad (pro tip: add a generous handful of herb leaves to your salad) and you’re good to go for a wonderful dinner!