{"id":10452,"date":"2015-06-01T15:49:51","date_gmt":"2015-06-01T15:49:51","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=10452"},"modified":"2024-11-14T21:56:52","modified_gmt":"2024-11-14T21:56:52","slug":"mafroukeh-mafrouket-labban","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/mafroukeh-mafrouket-labban\/","title":{"rendered":"Mafroukeh\/Mafrouket Labban"},"content":{"rendered":"

Mafroukeh\/Mafrouket Labban<\/strong><\/h1>\n

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!!<\/p>\n

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\u2019s day (no need to wait for the summer to make the recipe.)<\/p>\n

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!<\/p>\n

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.<\/strong><\/em><\/p>\n

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Finely chop the green onions<\/p>\n

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Finely chop the mint leaves<\/p>\n

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Drizzle olive oil and mix well!<\/p>\n

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Mafroukeh\/Mafrouket Labban<\/h2>\n\n