The large, whole spices (cardamom pods, whole cloves, cinnamon stick, and bay leaves) are not meant to be eaten.

I just use any 9×13″ brownie mix and make it according to package directions. After it’s cooked, I add marshmallow cream and frosting as this recipe details.

“Bulgur is ubiquitous in Middle Eastern cooking but also pairs deliciously with Asian seasonings. This simple side dish is perfect with beef, lamb or poultry. For variations, substitute toasted sesame seeds for the almonds, or carrot juice (it is surprisingly good and certainly nutritious) for orange juice.”