Today's post is Bazirgan, a Syrian recipe for fine crushed wheat "caviar". The recipe is from A Fistful of Lentils which consists of Syrian-Jewish recipes.
The ingredients called for fine-grain bulgur. I only had medium grain, so it required a trip to the Middle Eastern store. Of course, I had to wander through all the aisles and check out everything. Before leaving, I purchased some whole wheat Markouk bread to use for dipping the Bazirgan. I'd never seen Markouk before. It is paper thin and they fold the large circles to fit in the package. Here's an interesting article about how it is baked by hand in Lebanon.
Here's a photo of a piece Markouk. It unfolds into a 3 foot circle!