Turkish Bulgur Pilaf with Lamb, Halloumi & Mushrooms

A hearty Turkish-style Bulgur Pilaf using your base recipe, enhanced with halloumi, mushrooms, and lamb mince for a richer, protein-packed dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Add-Ins • In a dry frying pan over medium-high heat, fry the halloumi cubes until golden on all sides. Set aside. • In the same pan, add a drizzle of oil if needed, and sauté the mushrooms until browned and their moisture evaporates. Set aside with the halloumi.

Step 2

Cook the Lamb • In a large, deep sauté pan or pot, add 1 tbsp oil. • Add the lamb mince, breaking it up with a spoon. Cook until browned and most of the fat has rendered off (about 7–10 mins). • Tip: If there’s too much fat, drain off some before continuing.

Step 3

Build the Pilaf Base • To the lamb, add the onion, green pepper, and cook for 5 minutes until softened. • Stir in garlic, cumin, and tomato paste, cook for 1–2 minutes to deepen the flavour.

Step 4

Add Bulgur & Veg • Stir in the bulgur, diced tomato, chickpeas, and cooked mushrooms. • Pour in the stock/water, add salt and pepper, stir well.

Step 5

Simmer • Bring to a gentle boil, then reduce the heat to low. • Cover with a lid and simmer for 15–20 minutes, or until the bulgur is tender and the liquid is mostly absorbed. • Remove from the heat and let it rest (still covered) for 5–10 minutes.

Step 6

Finish & Serve • Fluff the pilaf with a fork. • Gently stir in the fried halloumi cubes. • Taste and adjust seasoning – add pul biber or chilli flakes for heat, or a squeeze of lemon for brightness. • Garnish with chopped parsley before serving.