Mafroukeh/Mafrouket Labban

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mafroukeh 1

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!

mafroukeh 1

Mafroukeh/Mafrouket Labban

No ratings yet
Prep: 5 hours
Servings 4 person
Course
MAIN DISHES
Cuisine
Lebanese

Description

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!!

Ingredients
 

  • 1 cup coarse bulgur
  • 1 cupyogurt
  • 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

Instructions
 

  • 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.
  • 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!!

Notes

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Keyword #yogurt, Bulgur
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  • Hi Hadia. What dishes are usually served with this for a complete meal? Thanks,

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Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

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