Anissa Helou’s mafrukeh – green bulgur wheat ‘risotto’ – recipe

This is an “interesting dish from Deir Intar down south, where the bulgur wheat is cooked with greens and a tomato sauce”, says Anissa Helou, author of the cookbook, Lebanon.“I had never come across it before, having only had bulgur wheat cooked in a fresh tomato sauce. However, the addition of scallions and herbs here makes for a fresher and more intriguing combination.“Also, it is served like tabbouleh and is scooped with fresh vine leaves when in season or raw cabbage leaves, a kind of cooked tabbouleh, as it were.”Mafrukeh: Green bulgur wheat ‘risotto’Ingredients:(Serves 4 to 6)80ml extra virgin olive oil250g coarse bulgur wheat, soaked in cold water for 30 minutes1 bunch spring onions (about 100g), trimmed, sliced fairly thin1 bunch flat-leaf parsley (about 200g on the stalk), washed,