أبو شلهوب

Finely chop the onion

Cut the zucchini into medium-thick slices—not too thin or too thick.

In a pot over heat, melt the ghee, then add the onion and sauté until it softens.

Add the garlic and stir it briefly with the onion.

Add the zucchini along with a pinch of salt and black pepper. Sauté over medium heat

Cover the pot and stir occasionally until the zucchini is lightly browned and tender.

Add the rinsed (not soaked) coarse bulgur and sauté with the zucchini for a few minutes.

Bring the mixture to a boil over high heat, then cover the pot.

Bring the mixture to a boil over high heat, then cover the pot.

When the water is almost absorbed, add the chopped cilantro and the traditional ghee.

Reduce the heat to the lowest setting and let it cook for another 15 minutes until the bulgur is fully cooked.