This is an interesting dish from Deir Intar in southern Lebanon, where bulgur wheat is cooked with vegetables and tomato sauce. I had never seen it before, having only eaten bulgur wheat cooked in fresh tomato sauce. However, the addition of chives and herbs creates a fresher and more intriguing combination. Additionally, it is served as tabbüleh and is served with fresh grape leaves when in season or with 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 cooked bulgur wheat “risotto” or tabbüleh.
