Anissa Helou, a renowned cookbook author, presents two distinctive Lebanese grain dishes that showcase the versatility of grains in Lebanese cuisine. The first is a green bulgur wheat 'risotto' known as mafrükeh, a southern specialty from Deir Intar, and the second is müffata'a, a unique tahini rice pudding from Beirut's Sunni community.
Green Bulgur Wheat 'Risotto' (Mafrükeh)
This dish combines coarse bulgur wheat with fresh herbs and a tomato sauce, offering a cooked version of tabbouleh. It is traditionally served with raw cabbage leaves or fresh vine leaves. The recipe requires soaking the bulgur for 30 minutes, then cooking it with olive oil, spring onions, parsley, mint, and diluted tomato paste for 10-15 minutes. The dish is served at room temperature.
According to Helou, this dish was a new discovery for her, and the addition of spring onions and herbs creates a fresher combination. It is a staple in rural communities where bulgur wheat is often home-processed from locally grown wheat.
Tahini Rice Pudding (Müffata'a)
This dessert is a Sunni specialty from Beirut, which Helou discovered while researching her book Feast. The recipe involves cooking short-grain rice in turmeric-infused water, then combining it with tahini, sugar, pine nuts, fennel, and anise. The mixture is cooked for about an hour until the oil from the tahini rises and the pudding thickens.
Helou notes that Mr. Makari, the most famous müffata'a maker in Beirut, kindly shared his recipe. The pudding is spread on a platter and served at room temperature, often marked with a groove around the edge.
These recipes are from Helou's upcoming book Lebanon: A Culinary Celebration, scheduled for release in August at £30.
