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    Home » Vegan Lebanese Recipes

    Tender Lebanese Squash With Burghul

    Published: Jan 12, 2023 by Janelle Hama

    Jump to Recipe

    Tender Lebanese squash with burghul is simmered with onions and red bell pepper. Quick, easy and naturally vegan.

    a qwhite plate with cooked burghul, red capsicum and zucchini

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    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients You’ll Need
    • How to Make Lebanese Squash With Bulgur
    • Serving Suggestions
    • ❓FAQ
    • Related Recipes
    • Tender Lebanese Squash With Burghul

    Why You’ll Love This Recipe

    • A quick Lebanese recipe, which is generally the by-product of kousa mahshi (see ingredients for how to get around this)
    • Has loads of flavor
    • This is the other lib koosa recipe (zucchini insides)
    • Dietary friendly - vegan, dairy free, nut free, soy free, corn free. Can be altered to be oil free too.

    Ingredients You’ll Need

    red capsicum, burghul in a bowl, grey zucchini, onion and salt and pepper laid out

    Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

    Zucchini of the varieties of green, grey or golden can be used. These are long cylindrical types. I normally use either grey zucchini (aka Lebanese zucchini or grey squash).

    The zucchinis are generally hollowed to make kousa mahshi (stuffed zucchini) with a coring tool like this (affiliate link) and the leftover pulp become the main ingredient of this recipe. Learn how to core zucchini.

    Tip: You can make this recipe without hollowing a zucchini, instead use a large sized grater to grate the whole zucchinis.

    Finely diced brown onion is fried in a tiny amount of olive oil (normally this recipe calls for more oil, however I have reduced the amount)

    Finely diced red Capsicum (bell pepper) will add to the mild sweetness of the onion and the red specks looks great throughout this dish.

    Burghul (bulgur) makes this dish more substantial, like a pilaf. When cooked it will double in size. You can use either fine or medium grain. Burghul can be found at your local Middle Eastern grocer or in most supermarkets or online (affiliate link). Please note this grain is from wheat therefore containing gluten. 

    Salt and pepper are added to taste.

    Paprika can be sprinkled on top.

    zucchini flesh in a bowl with a zucchini next to the bowl

    How to Make Lebanese Squash With Bulgur

    Step 1 - In a pot, over medium heat, add oil and onion and fry until golden. Add the capsicum (bell pepper) and fry until softened. 

    Step 2 - Stir through the zucchini, burghul, salt, pepper and cover with the lid, cook for 10-15 minutes or until the burghul is tender. Serve warm or cold.

    Tip - zucchini flesh contains a lot of water which will help to cook the burghul.

    a male hand holding a piece of bread with zucchini and burghul in it

    Serving Suggestions

    Serve Lebanese zucchini with pita bread, which is used as a scoop, hand-to-mouth eating. Use the bread to mop up the juices.

    A serving of freshly cut vegetables or salad can also be served. Or enjoy it as a side, part of a mezze. Check out this rocca salad.

    Our family likes to enjoy this meal any time of day.

    Try it for brekky with vegan scrambled eggs.

    a hand holding a bread used as a scoop with zucchini flesh and bulgur

    ❓FAQ

    How to store Lebanese squash with burghul?

    Allow the dish to cool down to room temperature and then transfer to an airtight container. Store in the fridge for 3-5 days.

    What sized burghul should I use?

    Either fine or medium grain can be used to make this recipe. The texture of fine grain will be slightly juicier than the medium grain. The cook time will alter slightly between the two. Avoid using fine burghul as this will be too mushy.

    a spoon in a white bowl filled with cooked zucchini flesh, diced ed capsicum in bulgur

    Related Recipes

    You might also enjoy these vegan Lebanese recipes

    • Lib koosa - another Lebanese recipe that also uses zucchini pulp
    • Fresh oregano salad - great on toast
    • Ejjeh - you can also use zucchini pulp with this recipe
    • Balela - a chickpea salad
    • Fatayer bi sabanekh - spinach hand pies

    Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

    a qwhite plate with cooked burghul, red capsicum and zucchini

    Tender Lebanese Squash With Burghul

    Tender Lebanese squash with burghul is simmered with onions and red bell pepper. Quick, easy and naturally vegan.
    Print Pin Rate Save Recipe Saved Recipe
    Course: Breakfast, lunch
    Cuisine: Lebanese, Middle Eastern
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Author: Janelle Hama

    Ingredients

    • 650 grams Zucchini flesh or grated zucchini
    • 1 large Onion finely diced
    • ½ cup Red capsicum (bell pepper) finely diced
    • ⅓ cup Bulgur fine or medium grain. Washed and drained.
    • 1 tablespoon Olive oil
    • ½ teaspoon Salt to taste
    • ¼ teaspoon Pepper to taste
    • 1 pinch Paprika to sprinkle on top
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • In a pot, over medium heat, add oil and onion and fry until golden. Add the capsicum (bell pepper) and fry until softened.
      1 large Onion, ½ cup Red capsicum, 1 tablespoon Olive oil
    • Stir through the zucchini flesh, burghul, salt, pepper and cover with the lid. Cook for 10-15 minutes or until the burghul is tender. Serve warm or cold with a sprinkle of paprika.
      650 grams Zucchini flesh, ⅓ cup Bulgur, ½ teaspoon Salt, ¼ teaspoon Pepper, 1 pinch Paprika

    Video


    Notes

    Fine or medium gran burghul can be used. The size you choose will alter the cooking time slightly, cook until tender.
    Enjoy this Lebanese squash with burghul with pita bread and a side salad or fresh vegetables.
    A similar recipe using zucchini flesh is lib koosa

    Equipment

    1 pot
    1 AU Zucchini Corer

    Nutrition

    Calories: 119kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 308mg | Potassium: 568mg | Fiber: 5g | Sugar: 6g | Vitamin A: 923IU | Vitamin C: 56mg | Calcium: 41mg | Iron: 1mg

    N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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    Reader Interactions

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      Recipe Rating




    1. Manuela

      March 14, 2023 at 11:31 pm

      5 stars
      I grated the squash sand it worked, I made them medium sized. I have ordered the zucchini corer as I intend to make more of these types of foods.

      Reply

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    Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

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