Mafalfaleh (Druze Bulgur with Vegetables)

Jad Amer, brother of the late Jawad Amer 

1 hour

Serves 5

Mafalfaleh (Druze Bulgur with Vegetables) for the late Jawad Amer

Mafalfaleh (Druze Bulgur with Vegetables). Photo by: Dan Peretz, Styling: Nurit Kariv

“A Place at the Table” is a commemorative project that documents the favorite dishes of those lost on October 7 with the help of their families.

In Hurfeish, near the Lebanon border, Jad Amer prepares his family recipe for mafalfaleh, a Druze bulgur dish. The coarse bulgur soaks up the juices of the tomatoes and the heat of the peppers, the zucchinis are almost fully melted, and tender chickpeas dot the bulgur. “This is a dish that’s been passed down in Druze kitchens for centuries,” Jad says. But, he adds, that there are regional variations in Lebanon and villages in Israel have their own version of malfaleh (sometimes known as shalbata).      

“We’re four siblings — three brothers and one sister. Of all of us, only Jawad loved this dish. He always asked my mother to make it, and she would cook it especially for him,” Jad adds. Now, he prepares it in memory of his younger brother.

 A week after returning from a trip to the United States in the fall of 2023, Staff Sergeant Jawad Amer was killed on the Lebanese border. He was 23. On October 9, as commander of a frontline operational unit of the 300th Brigade (Baram Formation) in the Lebanon sector, he was called into action alongside the brigade commander following a report of a terrorist cell that had infiltrated the area near the community of Adamit. Jawad was killed in combat, along with Egoz unit reservist Master Sergeant Gilad Molkho (33) and Lieutenant Colonel Alim Abdallah (41), the brigade’s deputy commander and Jawad’s close friend. With their bodies, they prevented a massacre; it’s believed that the cell had planned to abduct civilians along the northern border — much like what happened near Gaza.

The youngest child of Rashda and Akram, Jawad was a brother to Jad, Nabiah, and Nawal. From a young age, he knew he would join the army and become a combat soldier like his father, uncle, and two older brothers. “100% enlistment in the family,” his father says proudly. Jawad went even further, earning three certificates of excellence during his seven years of military service. The last one was awarded less than a month before his death.

Even as a child, his father says, Jawad was a top student with a strong interest in computer programming and math. “He had so many friends and everyone who knew him could see how kind-hearted he was and how much joy he brought to those around him,” his brother adds. His smile was one of his trademarks, and everyone who served with him remembers how that warm, disarming smile was the first thing to greet them when they arrived at the base.

Jawad loved spending time in nature, going to the beach every weekend, and staying active. Jad says they used to work out together at least four times a week, but they also traveled often — both around the country and abroad. “Jawad loved discovering new places,” he says. His greatest dream was to travel the world.  

In their small, close-knit family, Jad feels the absence of his younger brother every minute of the day. “The bond between us was so much more than just a connection between brothers. We were best friends, everything we did, we did together,” he says. “It’s hard for me to speak about him in the past tense, because everywhere I look, in every corner, he left behind laughter, warmth, and love.”

Did you prepare the dish? Share a photo of it and tag it #A_Place_at_the_Table  to honor the memory of the late Jad Amer.

Ingredients

2 cups coarse bulgur


¼ cup olive oil


1 large onion, sliced


3 medium-sized zucchinis, peeled and roughly sliced into rounds


3 tomatoes, roughly chopped


1 green bell pepper, chopped


1 green chile pepper, chopped


1 teaspoon salt


1 teaspoon black pepper


1 teaspoon cumin


1 teaspoon chicken bouillon powder


1 can chickpeas (about 350 grams / 12 ounces)


Hot water or chicken stock (approx. 750 ml/ 3cups), to cover


3½ oz (100 grams) tomato paste

To serve:

Freshly chopped salad

Preparation
  1.  Soak the coarse bulgur in a bowl of hot water for 10 minutes, then drain.
  2. Heat the olive oil in a medium pot over high heat. Add the sliced onion and zucchini and stir well. Reduce to a low heat and sauté until lightly golden, about 5 minutes.
  3. Add the chopped tomatoes, bell pepper, hot chile pepper, salt, black pepper, cumin, and chicken bouillon powder.
  4. Mix well, cover the pot, and cook for 10 minutes.
  5. Stir in the drained bulgur and chickpeas.
  6. Pour hot water or chicken stock to cover the mixture, stir in the tomato paste and bring to a boil over high heat.
  7. Reduce to a low heat, cover, and simmer until the bulgur is cooked, about 20 minutes. Serve with a freshly chopped salad.
    * This recipe remains faithful to the original from the family. No modifications were made.