
Makmoura, or mattmoura, means “buried,” referring to the vegetables buried in the bulgur. This is a very typical mountain dish . . . if you say bulgur, you say mountain dish!
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2 medium yellow onions
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1/4 cup (60 ml) olive oil
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18 ounces (500 g) romano (flat) green beans
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18 ounces (500 g) zucchini
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2 1/4 pounds (1 kg) tomatoes
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1 3/4 cups (300 g) coarse-grind white bulgur
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Salt
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Yogurt, for serving
- Kamal Mouzawak
- kamal@soukeltayeb.com
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Finely chop the onions. Heat the olive oil in a large skillet over medium heat and sauté the onions until translucent, 5 to 10 minutes.
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Cut the green beans in half, and add to the onions. Sauté for 10 minutes, or until the beans are softened.
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Cut the zucchini into big chunks and add to the beans.
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Peel the tomatoes if desired (blanch them in boiling water for a minute to loosen the skins), cut into chunks, and add to the beans too. Bring to a boil, and then lower the heat and simmer gently until the vegetables are nearly cooked.
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Wash and drain the bulgur and add to the vegetables. Season to taste with salt. The juices must cover the surface of the bulgur and vegetable mixture. If not, add a bit of water. Cook over a low fire until the bulgur absorbs the juices and is fully cooked. Serve warm. Yogurt is a perfect accompaniment to all bulgur dishes.