Bulgur with apricots and almonds from Gourmet Magazine, December 2004 (page 240)

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Accompaniments: Middle Eastern spiced lamb steaks with poached quince

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on January 19, 2017

    I really like the sweet and sour bite of dried apricot here; it reminds me a little of Persian rice with barberries. My husband and fiver-year-old, on the other hand, aren't big fans, even though they're happy to eat apricots on their own. But it's such a simple dish to make that it would probably be worth mixing apricots into just half of it and letting each family member eat as they like.

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