This is an interesting dish from Deir Intar in southern Lebanon, where bulgur wheat is cooked with vegetables and tomato sauce. I had never experienced it before as I had only cooked bulgur wheat in a fresh tomato sauce. However, the addition of spring onions and herbs here makes for a fresher and more interesting combination. It is also served like tabbüleh and, when in season, spread with fresh grape leaves or raw cabbage leaves, a kind of cooked tabbüleh, so to speak.
Lebanese-Syrian author Anissa Helou stops by the LA Times Kitchen to make mafrükeh, which she describes as a bulgur wheat “risotto,” or cooked tabbüleh.
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