The fine bulgur is used for salads, such as tabbouleh.Put the bulgur in a fine sieve and wash it under running water for a couple of minutes, transfer to a bowl and add lemon juice, chopped herbs, diced vegetables, olive oil and salt.It is also the name of a spice mix of hyssop, sumac, sesame seeds and salt.Sprinkle it over hummus and feta; mix it with olive oil and lemon juice for a chicken breast marinade. Vered Guttman writes the Modern Manna food column for and is owner of Cardamom & Mint Catering in Chevy Chase, Md.A spice-jar size container at the grocery store can cost ; at the Middle Eastern stores, 6 ounces of za’atar costs about . Yekta Market, Persian and Middle Eastern market, 1488 Rockville Pike, Rockville, Md. Plump candied orange peel (12 ounces, ) is available year-round. Yas Bakery & Supermarket, Persian bakery and market, 137 Church St NW, Vienna, Va. Let it sit for 15 minutes so the bulgur can absorb all the vegetable juices. A simple dish of Lebanese bulgur and lentil stew can be a great introduction to the wonders of course bulgur.
Food section readers already know just how versatile tahini can be, and what best accompanies a dish of couscous.
Sour cherries typically are available in Iranian stores in season, but you can also find them year-round, jarred or frozen.
Crisp dried onions and frozen fried onions offer an easy shortcut. Mix a cup of dried onions with a cup of roasted nuts (such as pistachios, pine nuts or almonds) and a half-cup of dried fruit such as golden raisins, dried cherries or barberries (zereshk, a Persian dried berry).
In the same region, shepherds were staying out in the fields and keeping watch at night over their flock.
Then an angel of the Lord stood before them, and the glory of the Lord shone around them, and they were terrified.