Get ready to transport your taste buds to the vibrant streets of Morocco with this mouthwatering Bulgur Pork Casserole that promises to revolutionize your dinner routine! Imagine a single dish that combines the rich, warm spices of North African cuisine with the hearty comfort of a home-cooked casserole. This recipe is not just a meal – it's a flavor explosion that will have your family and friends begging for seconds. Whether you're a culinary adventurer or simply looking to break out of your weeknight dinner rut, this Moroccan-inspired casserole is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Moroccan
Serves: 6 servings
Ingredients
- 1 lb ground pork
- 1 cup bulgur wheat
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp cinnamon
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- In a large skillet over medium-high heat, brown the ground pork, breaking it into small crumbles. Cook until the meat is no longer pink and has developed a nice golden color, approximately 6-8 minutes.
- Add chopped onions and minced garlic to the skillet with the pork. Sauté for an additional 3-4 minutes until the onions become translucent and fragrant.
- Sprinkle cumin, cinnamon, salt, and pepper over the meat mixture. Stir thoroughly to distribute the spices evenly and toast them slightly for enhanced flavor.
- Add the bulgur wheat to the skillet and stir to combine with the meat and spices. Cook for 2 minutes to lightly toast the bulgur.
- Pour in the diced tomatoes with their juice and chicken broth. Stir to combine all ingredients and bring the mixture to a brief simmer.
- Transfer the entire mixture to the prepared baking dish, spreading it evenly. Cover the dish tightly with aluminum foil.
- Place the casserole in the preheated oven and bake for 35-40 minutes, until the bulgur is tender and has absorbed most of the liquid.
- Remove the foil during the last 5-10 minutes of cooking to allow the top to slightly crisp and brown.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve hot, garnished with fresh chopped parsley or cilantro if desired. Pairs well with a side of yogurt or a simple green salad.
Tips
- Spice is Nice: Don't be shy with the cumin and cinnamon. These spices are the secret to authentic Moroccan flavor, so measure generously!
- Bulgur Basics: Rinse your bulgur wheat before cooking to remove any excess starch and ensure a perfect texture.
- Meat Matters: For the best flavor, choose ground pork with a slightly higher fat content. This will keep your casserole moist and delicious.
- Toasting Technique: Take the time to toast your spices and bulgur in the skillet. This extra step brings out deeper, more complex flavors.
- Liquid Love: If the casserole seems too dry during baking, don't panic! You can add a splash more chicken broth to keep it moist.
- Resting is Best: Always let the casserole rest for 5-10 minutes after baking. This helps the dish set and makes serving a breeze.
- Garnish Game: Fresh herbs like parsley or cilantro can take this dish from good to absolutely amazing. Don't skip this final touch!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 65mg
