This is an interesting dish from Deir Intar in southern Lebanon, where the bulgur wheat is cooked with greens and a tomato sauce. I had never come across it before, having only had bulgur wheat cooked in a fresh tomato sauce. However, the addition of scallions and herbs here makes for a fresher and more intriguing combination. Also, it is served like tabbüleh and is scooped with fresh vine leaves when in season or raw cabbage leaves, a kind of cooked tabbüleh, as it were.
Lebanese-Syrian author Anissa Helou stops by the L.A. Times Kitchen to make mafrükeh, which she describes as bulgur wheat “risotto,” or cooked tabbüleh.
This is an interesting dish from Deir Intar in southern Lebanon, where the bulgur wheat is cooked with greens and a tomato sauce. I had never come across it before, having only had bulgur wheat cooked in a fresh tomato sauce. However, the addition of scallions and herbs here makes for a fresher and more intriguing combination. Also, it is served like tabbüleh and is scooped with fresh vine leaves when in season or raw cabbage leaves, a kind of cooked tabbüleh, as it were.
Lebanese-Syrian author Anissa Helou stops by the L.A. Times Kitchen to make mafrükeh, which she describes as bulgur wheat “risotto,” or cooked tabbüleh.
This is an interesting dish from Deir Intar in southern Lebanon, where the bulgur wheat is cooked with greens and a tomato sauce. I had never come across it before, having only had bulgur wheat cooked in a fresh tomato sauce. However, the addition of scallions and herbs here makes for a fresher and more intriguing combination. Also, it is served like tabbüleh and is scooped with fresh vine leaves when in season or raw cabbage leaves, a kind of cooked tabbüleh, as it were.
Lebanese-Syrian author Anissa Helou stops by the L.A. Times Kitchen to make mafrükeh, which she describes as bulgur wheat “risotto,” or cooked tabbüleh.
This is an interesting dish from Deir Intar in southern Lebanon, where the bulgur wheat is cooked with greens and a tomato sauce. I had never come across it before, having only had bulgur wheat cooked in a fresh tomato sauce. However, the addition of scallions and herbs here makes for a fresher and more intriguing combination. Also, it is served like tabbüleh and is scooped with fresh vine leaves when in season or raw cabbage leaves, a kind of cooked tabbüleh, as it were.
Lebanese-Syrian author Anissa Helou stops by the L.A. Times Kitchen to make mafrükeh, which she describes as bulgur wheat “risotto,” or cooked tabbüleh.
This is an interesting dish from Deir Intar in southern Lebanon, where the bulgur wheat is cooked with greens and a tomato sauce. I had never come across it before, having only had bulgur wheat cooked in a fresh tomato sauce. However, the addition of scallions and herbs here makes for a fresher and more intriguing combination. Also, it is served like tabbüleh and is scooped with fresh vine leaves when in season or raw cabbage leaves, a kind of cooked tabbüleh, as it were.
Lebanese-Syrian author Anissa Helou stops by the L.A. Times Kitchen to make mafrükeh, which she describes as bulgur wheat “risotto,” or cooked tabbüleh.
This is an interesting dish from Deir Intar in southern Lebanon, where the bulgur wheat is cooked with greens and a tomato sauce. I had never come across it before, having only had bulgur wheat cooked in a fresh tomato sauce. However, the addition of scallions and herbs here makes for a fresher and more intriguing combination. Also, it is served like tabbüleh and is scooped with fresh vine leaves when in season or raw cabbage leaves, a kind of cooked tabbüleh, as it were.
Lebanese-Syrian author Anissa Helou stops by the L.A. Times Kitchen to make mafrükeh, which she describes as bulgur wheat “risotto,” or cooked tabbüleh.
This is an interesting dish from Deir Intar in southern Lebanon, where the bulgur wheat is cooked with greens and a tomato sauce. I had never come across it before, having only had bulgur wheat cooked in a fresh tomato sauce. However, the addition of scallions and herbs here makes for a fresher and more intriguing combination. Also, it is served like tabbüleh and is scooped with fresh vine leaves when in season or raw cabbage leaves, a kind of cooked tabbüleh, as it were.
Lebanese-Syrian author Anissa Helou stops by the L.A. Times Kitchen to make mafrükeh, which she describes as bulgur wheat “risotto,” or cooked tabbüleh.
This is an interesting dish from Deir Intar in southern Lebanon, where the bulgur wheat is cooked with greens and a tomato sauce. I had never come across it before, having only had bulgur wheat cooked in a fresh tomato sauce. However, the addition of scallions and herbs here makes for a fresher and more intriguing combination. Also, it is served like tabbüleh and is scooped with fresh vine leaves when in season or raw cabbage leaves, a kind of cooked tabbüleh, as it were.
Lebanese-Syrian author Anissa Helou stops by the L.A. Times Kitchen to make mafrükeh, which she describes as bulgur wheat “risotto,” or cooked tabbüleh.
