المغمومة

Wash the spinach thoroughly, then chop it and set it aside.

Place a pot on the stove and add olive oil.

Add the chopped spinach to the oil and sauté for five minutes until it wilts.

Add half a cup of coarse bulgur over the spinach.

نضيف الملح والفليفلة الحمراء ونقلب المكونات لمدة دقيقتين إلى ثلاث دقائق.

Add salt and red pepper, then stir the mixture for two to three minutes

Add one cup of water, stir well, cover the pot, and let it cook over low heat for 30 minutes until the bulgur is done.

Stir the mixture every ten minutes, then cover it again.

Prepare the topping by heating a small pan with a small cup of olive oil.

Add one tablespoon of crushed garlic and one tablespoon of dried coriander to the oil, and sauté until golden.

Take a small portion of the topping and set it aside.

Add the remaining topping to the spinach and bulgur mixture, and stir well.

Flip the mixture into a serving dish to give it a neat shape.

Garnish the top with the reserved topping and a sprinkle of red pepper.

Serve the Maghmouma warm with pickles, preferably turnip pickles.