Ingredients: 3 cups coarse bulgur 4 tomatoes 1 dried onion 1 bunch parsley 1 bunch mint 1 small bunch green onions 1/2 cup olive oil A pinch of salt A pinch of black pepper 1 tablespoon pomegranate molasses 1 tablespoon tomato paste

Preparation method:

Soak the bulgur in hot water for half an hour. Finely chop the tomatoes, onion, parsley, mint, and green onions. Mix the ingredients with the bulgur, along with a pinch of salt, black pepper, pomegranate molasses, butter, and tomato paste. Cook for 5 minutes over the heat... Some people prefer not to cook it on the stove, but we recommend trying it this way. Drizzle with 1/2 cup olive oil. Serve the sfesouf, or mafroukeh, with boiled cabbage or green grape leaves.

A recipe for sfesouf, or mafroukeh as it is also called, from a friend of the Shu Tabkhin Today website:

Fatima Zhaoui Gamloush

Tap on Fatima's name to visit her profile on our website and enjoy all her delicious recipes.

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Vegetable Mafroukeh, or Sfesouf

Prep checklist