- 1-1/2 cups dried bulgur
- cup ½dried apricots preferably unsulfured
- Fine sea salt
- 1 fresh bay leaf (or dried imported)
- cup ¾cooked garbanzo beans
- Turkish pepper paste OR medium-strength paprika
Place the bulgur, the apricots, and enough water to cover by about 3 -inches (7.5cm) in a large saucepan over medium-high heat, and bring the water to a boil. Reduce the heat to medium so the water is still boiling gently, add about ½ teaspoon of salt and the bay leaf, stir and cook until the bulgur is tender, about 15 minutes. Drain, reserving about ½ cup (125ml) of the cooking liquid.
Return the bulgur and apricots to the saucepan, stir in the garbanzo beans and enough of the cooking water to moisten the mixture, and heat it over low heat until it is steaming. Adjust the seasonings, and serve.