“This is my twist on a traditional Lebanese salad called Mafroukeh or Mafrouket Labban. I've added tomatoes & cucumbers to the bulgar and kefir and seasonings to the yogurt the night before to make it creamier and more flavorful. This is a great hot weather dish.”
READY IN:
4hrs 35mins
SERVES:
2
YIELD:
3 Cup
UNITS:
US

Ingredients Nutrition

Directions

  1. This tastes best when you mix the yogurt dressing the night before so the flavors have a chance to meld before adding the bulgar.
  2. Grate half the seeded cucumber into the yogurt and kefir. You can peel it if that is your preference.
  3. Finely dice green onions, white and green parts. Finely chiffonade the cilantro. Smash & finely mince the garlic. Add all 3 to yogurt/kefir.
  4. Zest half a lime then cut it in half and juice it over the yogurt. Add salt & pepper to the yogurt/kefir mix.
  5. Mix all the ingredients for the yogurt/kefir mix together and adjust salt & pepper if needed. *Let this sit covered in your fridge overnight* or for a few hours before adding to the bulgar.
  6. Mix the yogurt/kefir dressing into the uncooked bulgar. The bulgar will be hard at this point. Store covered in your refrigerator.
  7. The bulgar MUST sit in the yogurt/kefir dressing for at least FOUR HOURS in order to absorb it and soften up since it is uncooked.
  8. Dice the remaining half of cucumber and quarter or half the tomatoes and stir in at around the 3 hour point of letting the bulgar and yogurt/kefir dressing absorb. If it looks extremely dry at this point you could whisk together a little more yogurt and kefir add it.
  9. After 4 hours in the fridge test to confirm bulgar has softened. You can garnish with cilantro and a splash of good quality extra virgin olive oil. Enjoy!

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