Lebanese Burghul and Vegetable Mafroukeh, in the style of South Lebanon... an old popular dish whose ingredients resemble those of Tabbouleh.

Ingredients:

Large bunch of parsley Bunch of mint Bunch of green onions 6 tomatoes 1 dessert spoon butter 3/4 cup olive oil Squeeze of lemon Salt to taste 4 cups coarse burghul

Instructions:

In a tray, soak the burghul in hot water for 20 to 30 minutes until it softens.
Wash and drain the vegetables, then chop them to a medium consistency, neither too coarse nor too fine.
Place the butter in a pot over heat, add the drained burghul, and stir until the butter melts and the burghul grains absorb it.
Then, add the vegetables and salt, and stir for only two minutes or until the vegetables slightly wilt.
Turn off the heat, drizzle with olive oil and a squeeze of lemon, then stir.
Serve the Mafroukeh in a serving dish, warm or cold, with fresh cabbage leaves, lettuce, or grape leaves.

Recipe for Lebanese Mafroukeh from a friend and chef of Shou Tabkhin Today website:

Rana Atwi

Click on Rana's name to visit her page on our website and see all her delicious recipes.

Ingredients:

Instructions:

Rana Atwi

For more recipes famous in South Lebanon, here is the link: Lebanese Red Mujadara

Lebanese Burghul and Vegetable Mafroukeh

Prep checklist

Cooking notes