What makes a Good Friday dish? In the village of Jezzine and other areas of the South, the answer is this stew.
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!
Frikeh is a specialty of South Lebanon, Palestine, and Southern regions of Syria. Zeinab Kashmar has devised the best way to cook frikeh: She sautés the grains to add to their nutty, smoky taste. Her frikeh is so tasty that it needs no accompaniment of meat of chicken, but is perfect on its own, with just grilled vegetables.
An easy summer dish to serve with laban (yogurt), burghol aa’ banadoura could be thought of as our local risotto! It’s very simple to prepare, needing just a few ingredients that are always on hand.
Makhlouta is a traditional mountain stew. It comes from ‘khalet’ (mixture). It was cooked with all available grains in the pantry (mouneh).