Instructions: The name of this dish is DJAJA TARAT (which means "The Chicken Flew Away!") This stew is usually served in winter, says Kitty. Pat added the bed of lemony, spiced bulgur. Pumpkin or butternut squash are delicious alternatives to yams, you can also substitute garbanzo beans for the lentils. Kitty uses ground ginger. If you like hot, use fresh, smashed.

BULGUR (60 mins): Squeeze lemon into a 2 cup measure. Fill the rest of the way with boiling water. Put 1 cup of Ala Cracked wheat bulgur in a glass bowl. Pour the hot lemon water over Ala in large bowl. Stir in the seasonings. Cover and let stand 1 hour. Stir to fluff and arrange.

STEW: ( 60 mins): In a large saucepan or soup pot, combine the broth, saffron, turmeric, lentils, onions, and cilantro. Bring to a rolling boil and cook for 2 minutes. Reduce the heat to medium-low. Cover and cook until the lentils are tender, 15-20 minutes. Add the carrots, yam, tomato paste, and ginger (fresh preferred; but ground is used, also). Stir well and cover. Continue cooking until all the vegetables are tender, 25 to 30 minutes. Remove from heat, discard cilantro. Season with salt and pepper. Sprinkle with parsley and serve immediately on bed or along side of the bulgur. Add mint if fresh.

NOTES : Heres a stew that reheats well. It makes 6 servings. You could substitute herbs for the spice to make it milder.

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