health
Bulgur ‘risotto’ and tahini rice pudding: Anissa Helou’s Lebanese recipes
Grains are such a staple of Lebanese cooking that you could devote an entire book to them. Here are two shining examples: a tabbüleh-style southern dish and a Sunni speciality for dessert
TL;DR
- Bulgur wheat is a staple grain in Lebanese cooking, particularly in rural communities.
- Mafrükeh is a dish from Deir Intar featuring bulgur wheat cooked with greens, spring onions, parsley, mint, and tomato paste, served at room temperature.
- Müffata’a is a rice pudding specialty from Beirut, made with short-grain rice, tahini, sugar, pine nuts, fennel, and anise, cooked until very thick.
- Both recipes emphasize the significance of grains in Lebanese culinary traditions.