Bulgur with Zucchini (Burghul bi Kousa)

A simple, nourishing traditional dish that combines fiber-rich bulgur with tender zucchini, usually simmered gently so the grains soak up the vegetables' flavor.

Ingredients (serves 4-5)

• 2 cups coarse bulgur, rinsed and drained
• 4-5 medium zucchini, diced
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 3 tablespoons oil or ghee
• 3 cups hot water or vegetable/chicken broth
• 1 teaspoon mixed spice (seven spice/baharat)
• Salt and black pepper, to taste
• 1 teaspoon tomato paste (optional, for color)

Instructions

1. In a medium pot, heat the oil or ghee and sauté the onion until soft and golden.
2. Add the garlic and stir for a few seconds until fragrant, then add the diced zucchini and cook over medium heat for 5 minutes.
3. Stir in the tomato paste if using, mixing well with the zucchini.
4. Add the rinsed bulgur and stir until it absorbs the oil and vegetable flavors.
5. Pour in the hot water or broth, then add the spices, salt, and pepper.
6. Cover the pot and bring to a boil, then reduce heat and simmer for 15-20 minutes until the bulgur is tender and has absorbed all the liquid.
7. Remove from heat and let it rest, covered, for 5 minutes before serving with plain yogurt.

Tip: Avoid stirring the bulgur too much while cooking so it doesn't turn mushy; you can substitute broth for water for a richer flavor.