Lebanese Burghul and Vegetable Mafroukeh

Ingredients

• Large bunch of parsley
• Bunch of mint
• Bunch of green onions (scallions)
• 6 tomatoes
• 1 medium tablespoon butter
• 3/4 cup olive oil
• A squeeze of lemon
• Salt to taste
• 4 cups coarse burghul (coarse bulgur)
• For more recipes famous in South Lebanon, here is the link: Al-Mujaddara Al-Hamra (Lebanese red mujaddara)

Method

1. In a tray, soak the burghul in hot water for one-third to half an hour until it becomes soft
2. Wash the vegetables and drain them, then chop them to a moderate texture between coarse and fine
3. Put the butter in a pot over the heat, add the drained burghul on top, and stir until the butter melts and the burghul absorbs it
4. Then add the vegetables and salt and stir for only two minutes or until the vegetables wilt slightly
5. Turn off the heat, drizzle the olive oil and squeeze of lemon, and mix
6. Pour the mafroukeh into the serving dish and serve it warm or cold with cabbage leaves, lettuce, or fresh grape leaves
7. Rana Atwi
8. For more recipes famous in South Lebanon, here is the link: Al-Mujaddara Al-Hamra (Lebanese red mujaddara)