Meat Kapama

Ingredients:

• 300 grams of veal
• 1.5 cups Medium Coarse Bulgur With Vermicelli
• Half a glass of vermicelli
• 1 tablespoon of butter
• 3.5 cups hot water
• Salt and pepper

Preparation:

Boil the veal, then cut it into cubes or different sizes as preferred. To prepare the bulgur pilaf, heat a tray on the stove and add butter. Add the vermicelli and fry until golden brown. Then, add the bulgur and continue to fry for another minute or two. Pour in the hot water, season with salt and pepper, and turn off the heat. Place the boiled meat on top and bake in a 200-degree oven for 15-20 minutes until the pilaf is cooked. Let it rest for 15 minutes and serve. Bon Appetit!