# Firstly clean the
chickpeas at night, wash them, and then place them into water. The day after, pour the
chickpeas into the pot with their water and boil them.
# Add water onto the veal cubes, until the water covers the veal cubes, and boil this mixture in a pot or pressure cooker.
# Place the boiled veal cubes over a strainer. Add some water onto the broth to get 3 + 1/2 cups broth. Pour this broth into a pot and boil it.
# Add
tomato paste,
pepper paste, salt, black
pepper, boiled and strained
chickpeas, washed firik, and bulgur into the boiling broth. Cover the lid of the pot and cook it over low heat for 20 minutes.
# Meanwhile fry the boiled veal cubes in
olive oil until they turn to red totally.
# At the end of the cooking time of the pilaf, add the fried veal cubes into the pilaf, and stir. Cook it for about 2 – 3 more minutes, rest the pilaf for about 15 – 20 minutes. Serve it hot.
