Bulgur vegetable pan with minced beef

Ingredients for 2 servings:

• 400 g minced beef
• 250 g bulgur
• 500 ml water, cold
• 1 large leek(s)
• 1 bell pepper(s), red
• 3 carrots
• 1 chili pepper(s), medium hot
• 2 stalk(s) Celery
• 1 tsp, heaped harissa paste
• 1 tsp, heaped Baharat
• Salt
• 200 ml vegetable stock
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Put the bulgur and water in a pot, bring to the boil and cook on the lowest heat for about 10 minutes, stirring occasionally, then remove from the heat. Clean the vegetables and cut into small cubes/strips. Divide the chili and remove the seeds, then cut into half rings. Fry the minced meat in olive oil until it starts to brown. Stir in the harissa paste and add the chili and let it simmer briefly. Then let all the vegetables simmer briefly. Add the baharat and the stock and simmer on the lowest heat for 15 minutes. Stir in the bulgur and let it simmer for another 10 minutes. Season to taste with salt and more baharat if desired.