By MARTHA ROSE SHULMAN
1 tablespoon butter or canola oil
1 teaspoon fennel seeds, ground
1 1/4 cups medium or coarse bulgur
4 ounces cherries, washed, pitted and halved
2 ounces dried cherries or cranberries
2 1/4 cups water
Salt to taste
1/2 cup thickened yogurt or thick Greek-style yogurt, or 1/4 cup crumbled feta for serving (optional)
1. Melt the butter or heat the oil over medium heat in a large, heavy saucepan, and stir in the fennel seeds and the bulgur. Cook, stirring, until the bulgur smells toasty, three to four minutes. Add the fresh and dried cherries (or cranberries) , water and salt (I use about 1/2 teaspoon), and bring to a boil. Reduce the heat, cover and simmer gently for 10 minutes or until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes. The bulgur should be tender. Mound into a wide bowl or onto a platter, and serve with a dollop of thickened yogurt or sprinkled with crumbled feta cheese.
Yield: Serves four to six.
Advance preparation: This can be made several hours ahead, transferred to a baking dish and allowed to cool uncovered. To reheat, cover with foil and place in a 325-degree oven for 20 minutes.
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