Wash the barley a few times, until the water runs less cloudy. To wash, soak and drain the barley a few times. Set aside.

Place the bones on a baking tray. Broil on high, about 5 to 6 minutes each side, or until browned and sizzling.

After broiling, put the bones in a large pot. Add about 3 cups of hot water. When the water has nearly cooked away, check the bones. You want the meat to be nearly falling from the bones. If it's not, add more hot water (a cup or two) and cook the bones a bit longer.

Add the washed bulgur to the cooked neck bones and short ribs. Mix 7.5 cups of water with turmeric, and add it to the pot. Cook on medium heat, until all the water has dissolved. Try some of the bulgur. If it's not tender enough, add more water and cook. Add salt to taste. (Not all bulgur is created equal; some types might require more cooking time).

Serve barley and meat warm. Leftovers will keep for a few days.