Pretty good. Like most other reviewers I needed considerably more water and fresh lemon juice (throw in the peel too) is quite good. BUT DON'T CUT OFF THE STEM, IT'S JUST THE END OF THE HEART!!! Just trim of the end (like you would cut flowers before placing in a vase). It also gives you a way to test for doneness. Pierce the stem with a knife,if it goes through easily, it's done. ALSO: try fresh lemon juice with salt, fresh ground pepper, fresh garlic and slowly beat in Extra Virgin Olive Oil for dipping. Ligh and velvety.

Outstanding. Greeks and Indians famous for using natural live yogurt for moisture and tenderization. Good flavors though I'd add onion. Sidebar: My Mother would use yogurt instead of buttermilk (We made our own yogurt) sometimes to marinate her chicken for frying Southern (OK, Southern Armenian) style. Worked like a charm. Another great one, Chef!

This makes a great corn BREAD. If Marie Calendar's is waaaay to sweet this is the one for you. Even if you don't top with honey, jam, preserves, jelly or syrup it's quite good. This is the only one I've come across that doesn't doesn't have sugar and flour.

Very good "outline". Must cut vinegar 'to taste' OR substitute fresh lemon or lime juice. MUST add minced onion, garlic and parsley. YUM!

Good straight ahead recipe. Try subbing granulated garlic for garlic salt. I don't even have it in my spice drawer. Also to get a good coat and hence crust, liberally smear mustard (any kind, Dijon or yellow) on roast then sprinkle dry rub (go ahead, experiment with the drawer, you can't hurt it) liberally all over the roast. You'll love it! Great on a covered grill too. RESPECT THE PIG!

Nice pie, Jenn! IMHO, however, sub FRESH basil for Italian seasoning and FRESH garlic and sea/kosher salt for garlic salt. Maybe cut back on olive oil by half (tough call, I love EVOO).

Anlarm and JennPB. Actually, Anlarm, the broth is should be about in the middle. I like the raito of broth to bulgur at 2:1. It shouldn't be tender or mushy but firm and chewy. More so than say converted rice. BUT if you like it... GREAT! and Jenn, really, it needs the butter if not to brown the meat to give it that wonder full carmelization full of flavor and appearence then the butter flavor for the bulger (bughlur in Armenian). Again, however, if you like it that way... GREAT! It might be said now that bulgur is high in protien and bran and soooo yummo. My non-Armenian wife and Asian decent buddy live for this when I make it (my family recipe coming soon so look for it. Authentic and easily made in a rice cooker). Geddamame, I feel bad for you. This stuff is great no matter how you throw the dice. Tabbulli is GREAT! Good stuffing for roasted chicken with herbs, shallots, garlic etc.

LOL!!I pulled off a couple of shopping bags worth of grapefruits just yesterday(being a grape grower I think we need to change the name of grapefruit!!), squeezed them and made vodka "Salty Dogs". Yummo!

Yeah, you must use olive oil. I started making these sometime back to cut down on "bad" fats. Cheap, fast and easy side too! I was trying to clone the garlic fries at Raider games. Try fresh finely minced garlic and finely minced fresh rosemary, S & P, paprika... whatever turns your crank. Even a topping of parmesan cheese.

RE: CalliCo's review; you may well be right about the extra water leeching out the salt but a better way to do it would be to soak (changing every couple of hours) in water overnight in the fridge. To much water will still put you into the boiling catagory. I had a recipe for "roasted" corned beef but lost it. We've improvised and indeed, it is a bit salty. Soaking helps a lot. Aside from that this is a superior method. Esentially braising. I finish up with open roasting and/or broiling to carmelize the surface. Much more appealling than boiled.

Good. I would omit chix base and add rosemary, lemon-pepper and as Aunt Julie said, mint. Also consider using granulated garlic and onion. I think they are more flavorful. Opa!

Pretty good. I'm of Armenian desent and my Mother made a similar dish but more of a soup. My non-Armenian wife loves it and it IS healthy and NO THERE IS NOT TO MUCH SALT!

Great stuff. Pretty close to an imported French one my Mom used to buy. So many uses. Great on ham, poultry (even some firm oily fish) or just cheese (cheve?) sandwiches.Makes a great pasta sauce with parmesan, even a bit of cream. One drawback; my wife doesn't leave much for me! Also try some red pepper flakes and a good grade of fresh cracked pepper with it

I am of Armenian desent and this is very similar to the way "We" make it. Even the name is similar. We don't use the spice that the Arabs do or in much less concentration. Great with rice pilaf and lots of bread and a veggie/pickle platter. Yumm-O!

Try Meyer lemons and use less sugar. Yumm-O!

Good dogs! Can't find poppy seed buns here in Central CA. Use French bagget type breads cut to size. They're better suited to standing up to all the "stuff". Not much on sweet relish. Peppers in question... I dunno. We use pepperonccini peppers. Also some kind of good cheese and maybe... chili!!!

Wanted to give 4.5 Stars. Good recipe. Same basic recipe that my family has used since the old country: Mom learned from Grandma, I learned from Mom, I taught my then Wife (my Kids like mine better as I constantly check it to make sure it's not over cooked as most people irrationally do poultry). Several points; also use fresh lemon, garlic and maybe celery (celery inside only of course) on and in the cavity (stuff the used lemon peel inside with onion). Also maybe shorten the cooking time a bit. You can also try roasting at say 425*F+ for a much shorter time, say 50 minutes. Jaqcues Pepin and Julia child would good-naturedly argure over fast vs moderate oven. Also try herbs d' Provence. IT'S ALL GOOD! Serve with my family rice pilaf recipe here and life is good on the cheap!

Would have given 4.5 if allowed. Try Meyer lemons and less sugar if you can find them. Less sour, more fruity and complex.

Great sandwich and I LOVE meat. You won't miss it with this one, however. I like using yellow peppers for color and add; slab of good tart/sweet tomatoe, some grilled onion and lettuce or chard.Also chiabatta buns are a good bread sub. Yumm-O!

I'd seriously consider adding sauted onion and garlic and you can also substitute cheap pork meat. Otherwise, reads Yumm-O!