Bulgur with Mixed Vegetables (Makmoura)

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!

1. 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.

2. Cut the green beans in half, and add to the onions. Sauté for 10 minutes, or until the beans are softened.

3. Cut the zucchini into big chunks and add to the beans.

4. 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.

5. 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.