Ingredients (Serves 6)
½ kg cubed lean meat 
1 cup chickpeas
1 cup homemade vermicelli
2 cups bulgur for pilaf 
1 cup plain butter
2 tablespoons tomato paste 
1 teaspoon black pepper
Salt

Preparation
Cook the chickpeas, soaked overnight, in a pot until they soften. Place the meat in a pot and cook until it releases its own water and shrinks. Add oil and fry until it turns pink. Add tomato paste to the roasted meat and continue roasting. Cook until the meat is tender. Pour bulgur and vermicelli on top and let it boil. When it boils, add salt and pepper and cook on low heat until the water is absorbed. Turn off the heat and let it brew.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN