Burghul A’ Malfouf or Cabbage with bulgur Pilaf

Name: Burghul A’ Malfouf or Cabbage with bulgur Pilaf
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 tbsp. olive oil; - 1 large onion, roughly chopped.; - 800 g of cabbage, (washed, stalk removed and roughly chopped).; - 1 cup coarse bulgur #2, washed.; - 1 tsp Salt or to taste.; - 1/2 tsp allspice or to taste.; - 1 tbsp. tomato paste.; - 2 cups of vegetable stock or water.; - Juice of ½ lemon, optional.; - Herbs for garnishing (dried mint, parsley, chili flakes…).

4 steps

Prep:10minCook:35min

This recipe is for the delicious popular dish that has many names and versions in Lebanon, such as Safsouf, Makmoura, or Marshousheh. In my region we make it with bulgur, onions and flavored with tomato paste. This comfort food is easy to prepare and served as a main course during winter days or as a side dish (mezze) alongside many hot and cold Lebanese Mezza dishes.

Updated at: Tue, 13 Feb 2024 07:39:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories163.5 kcal (8%)

Total Fat5.3 g (8%)

Carbs27.3 g (10%)

Sugars5.2 g (6%)

Protein4.8 g (10%)

Sodium648.9 mg (32%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspolive oil

1onion

large, roughly chopped

800gcabbage

washed, stalk removed and roughly chopped

1 cupbulgur

coarse, #2, washed

1 tspSalt

or to taste

½ tspallspice

or to taste

1 Tbsptomato paste

2 cupsvegetable stock

or water

0.5lemon

Juice of, optional

Herbs

for garnishing, dried mint, parsley, chili flakes.

Instructions

Step 1

Heat the olive oil in a large pan, sauté the onions over medium heat until translucent, about for 3 to 5 minutes add the chopped cabbage to the pan and toss well to coat in oil, for another 4 - 5 minutes.

Step 2

Add the cabbage and let it reduce by half, about 10 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly.

Step 3

Add the drained bulgur wheat, tomato paste, cook and stir for 5 minutes, add the stock, once it boils add the seasoning (salt, allspice) then cover the pot and simmer gently over a low heat for 10 to 15 minutes or until the bulgur is tender and the stock has been absorbed.

Step 4

Uncover the bulgur and fluff with a fork, drizzle with lemon juice and stir, sprinkle some herbs and serve hot alongside plain yoghurt.