Recently I had my grandchildren coming to see me. It was very delightful too. They was here at my house when I came up with this dish at a spur of the moment type of thing. I baked some chicken in a cast iron skillet in the oven. You can use this or any other type of meat such as beef in forms of a steak wich is the best option, turkey, lamb goat and veal in a form of chops and then bake it in the oven until done then using the drippings or juices for this dish.
You can use either duck or goose too cut in pieces like chicken but beware it is very fatty, so proceed with caution on this one. After the meat is cooked then set the skillet on the stove in to the drippings and juice. If you are going to cook duck or goose then take all of the fat out of the cast iron skillet and place it in the refridgerator for next time best yet freeze this so it doesn’t go bad and use it in other recipes like dressing for an example. Take a couple of tbs and add it in cast iron skillet then put the rest away.
The rest of the juices or drippings from the other types of protein is highly recomended. Add 1 1/4 cup of bulgur, 1 pinch of celery seeds ground in a mortar and pestle then add contents to the skillet. 1 pinch each of tarragon, paprika, white pepper, 1 bullion cube, 1 drop of hot sauce, 3 dashes of maggi or knorr aroma, 1 handful of raisins, 1 tsp of either lemon or lime juice and 4 cups of water.
Bear in mind that bulgur swells. Stir frequently like you are making halwa. Halwa if you remember is very sweet while on the other hand is very flavorful. Even Mr Riaz loved it. I hope you will enjoy this too.
