Bulgar wheat with spicy beef and grilled almonds


Recipe preparation
  • Rinse then dice the aubergine
  • Thinly slice the onion
  • Brown the aubergine and the onion with some olive oil
  • Add salt, then pour 10 cl of water, cover and cook for 10 minutes, stirring from time to time. Add the meat and cook for 2 more minutes
  • Meanwhile, grill the almonds and the pine nuts in a dry frying pan
  • Mix the almonds, the pine nuts, the raisins, the cardamom and the blend of spices together
  • Prepare the Tipiak Boulgour as indicated on the pack
  • Serve with your preparation


  • 220 g of Tipiak Boulgour
  • 1 aubergine
  • 1 onion
  • 2 tablespoons of olive oil
  • 200 g of minced beef
  • 50 g of flaked almonds
  • 40 g of pine nuts
  • 100 g of raisins
  • 4 cardamom cloves
  • 1 & ½ teaspoon of Ras el Hanout
  • 1 teaspoon of cinnamon
  • Salt

Used in the recipe

Products used

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