Mafroukeh/Mafrouket Labban

Mafroukeh/Mafrouket Labban

Mafroukeh/Mafrouket Labban

I have not made mafroukeh for so long, though this has been in my family for years, a bulgur salad that was at our dinner table every month or so. A refreshing flavorful dish with a chewy texture!!

Mafroukeh/mafrouket laban is a Southern Lebanese dish (not to be confused with the mafroukeh dessert. There is a popular Lebanese dessert that is called mafroukeh too) that is so simple to put together, yet so refreshing on a summer’s day (no need to wait for the summer to make the recipe.)

If you are on the hunt for easy delicious vegetarian recipes, then this recipe is for you. Let the coarse bulgur soak for 4-5 hours until the yogurt is absorbed and the bulgur appears a bit dry, then throw in the diced green onions and chopped mint, adjust salt to taste and drizzle olive oil on top!! Et voila your maforoukeh is ready!! The mafroukeh is eaten by hand scooped up with a fresh vine leaf/cabbage leaf /romaine lettuce leaf. How refreshing!

Bulgurhas many health benefits. It is extremely high in fibers, proteins and carbohydrates and low in fat and sugar. There are 3 types of bulgur: coarse, medium and fine! Here we will be using the coarse.

Finely chop the green onions

Finely chop the mint leaves

Drizzle olive oil and mix well!


  • 1 cup coarse bulgur
  • 1cupyogurt
  • A handful of fresh mint leaves, chopped
  • 1 cup of green onions, diced
  • Salt to taste
  • 1/4 cup olive oil (use a good quality)
  • Some fresh vine leaves/white cabbage leaves/ romaine lettuce leaves, to accompany the dish


  1. In a bowl, mix together the yogurt and coarse bulgur. Let the coarse bulgur soak for 4-5 hours, until the yogurt is absorbed and the bulgur appears a bit dry.
  2. Add the chopped green onions, chopped mint leaves, and salt. Mix well. Transfer to a serving plate and drizzle olive oil on top. Serve it with white cabbage leaves/ fresh vine leaves/ romaine lettuce leaves! How refreshing!!

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