Bulgur ‘risotto’ and tahini rice pudding: Anissa Helou’s Lebanese recipes
Grains are such a staple of Lebanese cooking that you could devote an entire book to them. Here are two shining examples: a tabbüleh-style southern dish and a Sunni speciality for dessertIf bread is the main staple of Lebanese cooking, grains and legumes are next, and there is hardly a meal without one or the other. Bulgur wheat is the preferred grain, especially for rural communities of all confessions; in the old days, they grew their own wheat to make…
Source: www.theguardian.com