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Bulgur Pilaf w/Noodles (Arishdaov Tzavari Yeghintz) (M/P, TNT)
Source: "Secrets of Cooking Armenian/Lebanese/Persian," by Linda Chirinian
Serves: 6

1 cup large bulgur/bulghur/burghul (cracked wheat)
4 tablespoons butter-flavored margarine
1 teaspoon vegetable oil
1/2 cup thin egg noodles or vermicelli, broken into 1" pieces
2 cups chicken broth, or pareve type
Salt, to taste

Rinse bulgur. Drain in a colander. Set aside.

Heat margarine and oil in a saucepan. Add noodles, stir to coat and sauté, stirring often, for about 10 minutes over medium heat until noodles are golden colored. When noodles are ready, immediately add bulgur, stir and cook 1 minute.

Pour broth into saucepan, add salt to taste. Bring to boil, reduce to medium low, cover and cook about 15 minutes or until liquids are absorbed. Let stand 10 minutes; stir gently to loosen, and serve.

Variations (personal):
First of all, I use much more noodles, at least 250g (the smaller bag). Or I double the quantities. Secondly, I use soup powder (pareve, chicken-flavored) and water instead of chicken broth, so that it's pareve. It reheats very well, and if you heat dry foods on a Shabbat heater--you can serve this warm on Shabbat morning.

Posted by Shoshana L. Boublil

Nutritional Info Per Serving: N/A