Dinner

Aromatic Mince & Apricots with Minty Bulgur Recipe

ByNoah Steele January 27, 2026January 27, 2026

Introduction

This aromatic mince and apricots dish offers a delightful blend of spicy and sweet flavors, paired perfectly with minty bulgur wheat. It’s a comforting, hearty meal that’s easy to make and full of exciting textures.

Two bowls of a dish are placed on a white marbled surface. Each bowl has two main parts: one side is light yellow bulgur mixed with green mint leaves and topped with scattered light brown almond slices; the other side is a reddish-brown chickpea and ground meat stew with pieces of onion and yellow bell pepper, also sprinkled with almond slices. A fork with a wooden handle is resting inside the top bowl, placed on the bulgur side. To the left of the bowls is a small white dish filled with toasted almond slices, some of which have spilled onto the white marbled surface. In the upper right corner, there is a light beige pepper mill casting a shadow. The image is bright and natural, showing soft sunlight. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp rapeseed oil
1 onion, halved and thinly sliced

200g lean beef mince (5% fat)
1 tsp cumin seeds

2 tbsp harissa paste
2 tbsp tomato purée

1 tsp vegetable bouillon powder
400g can chickpeas, not drained
5 dried apricots, halved

160g bulgur wheat
1 tbsp fresh mint leaves, chopped
10g toasted almond flakes

Instructions

Step 1: Heat the rapeseed oil in a large pan. Add the sliced onion and fry, stirring occasionally, until it starts to turn golden.
Step 2: Add the lean beef mince to the pan and break it up with a wooden spoon. Cook until the mince is browned all over.
Step 3: Stir in the cumin seeds, harissa paste, and tomato purée. Mix well to combine the flavors.

Step 4: Add the vegetable bouillon powder, the chickpeas with their liquid, halved apricots, and 150ml of water. Stir everything together, then cover the pan and cook on a low heat for 20 minutes.
Step 5: While the mince mixture cooks, bring 1 litre of water to the boil in a separate pan.
Step 6: Add the bulgur wheat to the boiling water, cover the pan, and cook over medium heat for 15 minutes, or until the bulgur is tender.

Step 7: Drain the bulgur if any water remains. Stir the chopped mint leaves through the bulgur wheat.
Step 8: Serve the spicy mince and apricot mixture alongside the minty bulgur wheat. Scatter the toasted almond flakes over the top for added crunch and flavor.

Tips & Variations

Substitute beef mince with lamb mince for a richer flavor.

Add chopped fresh coriander along with mint for extra freshness.
For a vegetarian version, replace the mince with chopped mushrooms or lentils.
If you like it spicier, increase the harissa paste or add a pinch of chili flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. The bulgur may absorb some moisture, so you can stir in a splash of water or broth to loosen it when reheating.