Flavorful Turkish Lamb and Bulgur Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground lamb and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat.

Add 1 medium chopped onion to the skillet and cook until softened, about 5 minutes. Stir in 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of red pepper flakes. Cook for 1 minute until fragrant.

Stir in 1 cup of fine bulgur, ensuring it is well combined with the lamb and spices.

Pour in 2 cups of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a boil.

Reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the bulgur is tender and has absorbed most of the liquid.

Remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the bulgur to fully steam.

Fluff the bulgur with a fork and stir in 1/2 cup of chopped fresh parsley before serving.