Jackfruit Stifado on Bulgur
A traditional Cypriot beef stew, but slow-cooked with jackfruit.
Ingredients
2 Tbsp olive oil
2 cups yellow onion, sliced
1 cup red wine
2 cups baby carrots
2 cups celery, sliced
5 cups DOLE® Shredded Young Green Jackfruit, drained
2, 29 oz cans of tomato sauce
1 Tbsp ground cinnamon
2 Tbsp salt
2 Tbsp black pepper
1 tsp ground cloves
5 cups Bulgar wheat, cooked
5 ea pita bread, cut in half
Directions
- Heat medium pot or dutch oven over medium heat. Add olive oil and onions and allow to cook until well browned.
- Add wine and allow to reduce by half.
- Add carrots, celery and jackfruit and cook for 15 minutes stirring occasionally.
- Turn heat to low and add tomato sauce, cinnamon, salt, pepper and cloves. Cover and cook for 1 hour.
- Serve in a bowl over Bulgur with a slice of warmed pita bread.