When cooking at home, he makes an Armenian version of tabbouleh, adding the bulgur to a mixture of sautéed onions, pepper paste and tomatoes. Where he gets it: It’s made in house at Mamnoon (Capitol ...

Stir in the bulgur, the tomato paste mixture and 1 1/4 teaspoons salt. Bring to a boil over medium-high. Cover, reduce to low and simmer until the bulgur has absorbed the liquid, 12 to 15 minutes.

3) In a blender puree the yogurt, olive oil, garlic, red pepper paste, mint, Aleppo pepper flakes, salt, and black pepper until smooth. Using this marinade, continue with the recipe.