The economy was agricultural, based primarily on olives, figs, barley and bulgur.
The consistency of the mixture ranges from large grains the size of cracked bulgur wheat or couscous down to a table-salt-sized powder.
Bulgur is often added to the dish; some variations add garlic or lettuce, or use couscous instead of bulgur.
The main ingredients are bulgur and red lentils.
We are tired of begging for bulgur wheat.
Bulgur can be used in pilafs, soups, bakery goods, or as stuffing.
It is made with added the lean ground beef, fine bulgur, cracked wheat, egg, tomato paste, salt, spices, parsley and basil.
The dzhash is generally served over a pilaf of rice or bulgur, sometimes accompanied by bread, pickles or fresh vegetables or herbs.
