Rice and grains
ChefOla Faour
How to Make Lebanese Mafruka
Mafruka with vegetables and bulgur is one of the tastiest Lebanese salads, famous in South Lebanon! It is eaten with lettuce or cabbage leaves, like tabbouleh, or even grape leaves. Its ingredients are like tabbouleh, with a difference in the preparation method.
Mafruka is one of the tastiest vegetarian recipes, and it originates from South Lebanon. We recommend learning the authentic method and enjoying it properly.
Ingredients
Start here, then move straight into the method.
- 1 large bunch parsley
- 1 bunch mint
- 1 bunch green onions
- 6 tomatoes
- 1 medium piece butter
- 3/4 cup olive oil
- Salt, as needed
- 4 cups coarse bulgur
- Lemon juice
- Also from Rana, here is Crispy Chicken
Method
Follow the cooking sequence without leaving the page.
- In a tray soak the bulgur in hot water for one third to half an hour until it softens.
- Clean, wash and drain the vegetables, then chop them to a medium dice.
- Drain the bulgur well, then put the butter with the bulgur over low heat and stir well until the butter melts.
- Then add all the chopped vegetables with salt on top of the bulgur and mix them together, turning off the heat immediately before the vegetables wilt too much.
- Add olive oil and a squeeze of lemon on top, toss lightly and then serve.
- Serve the mafruka with cabbage leaves or lettuce leaves or grape leaves.
- Rana Atwi
- Also from Rana, here is Crispy Chicken
Recipe tags
Rice and grainsLevantVegetarianNut freeEgg free
Notes and serving ideas
- Crispy Chicken
