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1
Bring 2 cups water to a boil in a medium saucepan.
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2
Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes, or until the water is absorbed.
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3
Remove from the heat, uncover and place a clean dishtowel over the pan, then replace the lid.
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4
Allow to sit undisturbed for 10 minutes.
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5
Uncover and place on a baking sheet or in a wide bowl to cool.
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6
Meanwhile, strip the chard leaves from the stems (retain the stems if theyre wide and meaty) and wash well in 2 changes of water.
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7
Steam above 1 inch of boiling water for about 2 minutes, until wilted; alternatively, blanch for about 1 minute in salted boiling water.
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8
Transfer to a bowl of cold water, then drain and squeeze out excess water, taking the chard up by the handful.
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9
Chop fine.
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10
Dice the chard stems.
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11
Measure out 1 cup.
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12
Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chard stems.
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13
Cook, stirring, for about 3 minutes, just until crisp-tender.
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14
Add 1 minced garlic clove, stir for about 30 seconds, until fragrant, and remove from the heat.
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15
Combine the bulgur, chopped chard, chard stems, chopped tarragon and mint, zaatar, allspice and barberries in a large bowl.
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16
Whisk together the lemon juice, salt and pepper to taste, and olive oil.
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17
Toss with the bulgur mixture.
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18
Transfer to a platter or a wide salad bowl.
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19
Pound the remaining garlic to a paste with a pinch of salt in a mortar and pestle.
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20
Stir into the yogurt.
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21
Spoon on top of the salad and serve.
