This is such a nutritious and delicious thing to have on hand. It can be served with grilled pita bread, rustic breads, slices of radishes, carrots or cucumbers or eaten as a salad on its own. There are a lot of recipes out there, this one is based on a Palestinian version, basically a parsley salad. Chop and stir! This keeps for about a week in the refrigerator. I used fresh and dried parsley to get different levels of flavor.
- 1/2 cup fine bulgur wheat, soaked for 2-4 hours in boiling water, then strained
- 1 pound of grape tomatoes, finely chopped
- 1 large shallot finely chopped
- 4 Tbs fresh lemon juice
- 2 large bunches fresh flat leaf parsley finely chopped
- 1/2 cup dried parsley
- 2 large bunches mint (not peppermint) finely chopped
- 2 Tbs Baharat seasoning (see below)
- 1 Tbsp Sumac (more if you prefer)
- 1/2 cup good olive oil
- freshly ground black pepper (I use a four peppercorn blend)
- Sea salt to taste
Baharat Spice Mix
To make spice mix: Toast all but the nutmeg in a dry pan, being careful not to burn. Use a spice grinder or mortar and pestle to grind to a fine powder). Add the nutmeg and stir. Keeps for 8-10 weeks
To make Tabbouleh:
Add all ingredients in a large bowl and stir. Taste before adding salt and pepper. Serve with additional lemon quarters.
I make Latkes (my mother called them Potato Pancakes) year round. Sometimes I make them dense as a breakfast food and other times I make them tiny and serve them as appetizers with sour cream, dill , caviar and applesauce. Yesterday morning they were on my brunch table along with candied bacon BLTs and broiled grapefruit from my trees. While generally latkes are made with flour, I used cornstarch with mine so they are also gluten free. If you have a food processor it is a super easy recipe, if you don’t it is still pretty fast. Give them a try both ways and you will see how delicious they can be. I like mine savory, so I eat them with really good BBQ sauce and bacon, but for a fancier meal I go for the lighter version and add sour cream, smoked salmon and dill.
- 2 large russet potatoes
- 1/2 red onion
- 2 eggs (beaten)
- 1/4 cup corn starch
- Pinch of Kosher salt
- 1 tablespoon fresh chopped dill (optional)
- 1/2″ of olive oil & 1 tablespoon of butter in a large heavy pan
Using the fine grater on the food processor grate the potatoes and onion. Place in a sieve over a bowl and allow to rest for 5 minutes, then push the excess water out.
*Note if using a hand grater, use the larger holed grater, the fine one on that is too small.
Place the potatoes and onion in a medium bowl and add the egg and stir, then sprinkle the corn starch and dill over the bowl and stir again till all are incorporated. For larger portions, create 2-3 flat cakes and add to the pan when the oil sizzles when a piece f potato hits it. For the smaller portions add cakes about 1 1/2 to 2″ across. These cook more quickly, so keep your eye on them. You want the small cakes to be lighter, more light gold and the larger cakes to be a crispy golden brown. Place on a rack to drain before serving.