Provatina (Mature Lamb) with Bulgur – A Rustic Dish from Thessaly

Provatina with bulgur is one of those dishes that carry the warmth of old Greece – the yard, the fireplace, and family gatherings.

In Thessaly, but also across northern and mountainous regions, this dish was a “meal of strength”: the mature ewe, no longer giving milk, provided rich, full-flavored meat for the winter pot.

Bulgur, cracked wheat with history going back to antiquity, absorbed the juices and became a hearty, nourishing food. Together, they created a dish that was powerful, celebratory, and filled with flavor, one that warmed homes and brought people around the table.

Today, this dish still reminds us of the value of simplicity and the ability to make the most of what the land offers: meat to nourish you, wheat to strengthen you, and herbs to give soul to the food.

Ingredients

1 kg provatina (mature ewe meat), cut into portions
250 g bulgur
250 ml tomato juice
1 large onion, finely chopped
½ cup olive oil
1–2 bay leaves
1 tsp dried oregano
1 tsp dried thyme or a few sprigs fresh
freshly ground black pepper
salt

Preparation

Prepare the meat: Place the provatina in a large pot of water and bring to a boil. Skim off any foam, remove the meat, and rinse the pot. This keeps the dish clean and light in taste.
Sauté: Heat olive oil in the pot and sauté the onion until translucent and fragrant.
Cook the meat: Return the meat to the pot, sprinkle with oregano, thyme, pepper, and a little salt. Add the tomato juice, bay leaves, and enough water to fully cover the meat.
Simmer: Cook gently over low heat for about 2 hours, until the meat becomes tender. Add a little hot water if needed to maintain a rich broth.
Cook the bulgur: Once the meat is ready, remove it from the pot. Add the bulgur to the broth and simmer for about 15 minutes, stirring occasionally, until it absorbs the flavors.
Serve: Place the meat back on top of the bulgur, let the dish rest a few minutes to set, and serve warm.

Serving Suggestions

This dish pairs wonderfully with feta cheese, toasted bread drizzled with olive oil and oregano, and a fresh green salad with parsley and spring onion. A glass of red wine from Thessaly completes the experience.

Extra Tips

Let the dish rest for 10 minutes before serving so the bulgur can fully absorb the broth.
The dish tastes even better the next day, as the flavors meld beautifully overnight.

Nutritional Value (per portion, approx.)

Calories: 550–600 kcal
Protein: 35–40 g
Carbohydrates: 40–45 g
Fat: 25–28 g (mostly from olive oil and lamb)
Fiber: 7–8 g (from bulgur)

This is a nutrient-rich dish: high in protein for strength, complex carbs for energy, healthy fats from olive oil, and plenty of fiber. Ideal for a filling family meal.