Bulgur with Meat and Vegetables

Remove the tendons and film from the meat, cut it into medium cubes. Cut the onion into half rings. Cut the carrots into thin strips, not too fine. Rinse the bulgur and let it dry — if some water remains, that's fine.

In a kazan over low heat, render the fat from the tail fat. If there is not enough fat, add vegetable oil. Heat the fat until it produces a light smoke and lightly fry the onion until soft.

Carefully lower the meat down the sides of the cauldron to shift the onions towards the center. Fry the meat on one side until a beautiful crust forms, then flip it over and fry on the other side.

Add the carrots and fry, stirring, until they become soft. Sprinkle with salt, black pepper, add ground cumin. Pour water so that it covers the mixture. Place whole red chili peppers and two whole heads of garlic. Simmer over low heat for about 30 minutes.

Spread the bulgur and pour hot water over it so that there is a 1-centimeter layer of water on top. Cover the pot with a lid and cook for 15–20 minutes. Turn off the heat and let the dish sit for another 15–20 minutes under the lid.