Peach cobbler (photo by sk/flickr)
Tabbouleh is such a popular Lebanese salad that the first Saturday of July is known as Lebanese National Tabbouleh Day. Although there are variations, classical tabbouleh is bulgur, parsley, tomatoes, mint and onion with olive oil, lemon juice and salt. The word tabbouleh means seasoning or dip, and bulgur, the primary ingredient, is a cereal food made from whole grains of different wheat species, said to be as healthy or healthier than quinoa and rice.
Another summer treat is cobbler, as fresh strawberries, cherries, apricots, peaches, nectarines and all kinds of apples start to appear. Cobbler is said to have originated among the American colonists, but the origin of the name – dating back at least to 1859 – is uncertain. According to Wikipedia, it may be related to cobeler, meaning “wooden bowl,” or to its top looking like a cobbled stone pathway, rather than a smoothly “paved,” i.e. rolled out, pastry top.
MY FAVOURITE TABBOULEH
(4 servings)
1 cup steamed and drained broccoli
7 tbsp water
1/2 tsp chicken soup powder
2 tbsp wine vinegar
1 tsp Dijon mustard
salt and pepper to taste
2 crushed garlic cloves
2/3 cup bulgur
5 tsp oil
4 tsp cider vinegar
chopped radishes
chopped celery
chopped green onions
chopped tomatoes
chopped red pepper
- In a saucepan, combine water, soup powder, wine vinegar, mustard, salt, pepper and garlic, and bring to a boil. Add bulgur, cover, and let set 15 minutes.
- Place broccoli in a salad bowl. Add bulgur mixture, oil, cider vinegar, radishes, celery, onions, tomatoes and red peppers and toss lightly.
TABBOULEH WITH MARINATED ARTICHOKES AND BABY SPINACH
(This recipe by Deborah Knight came from Food & Wine online. It makes 4 servings.)
4 large artichokes
1/2 tsp cumin seeds (optional)
2 tbsp sherry vinegar
2 tsp finely chopped fresh oregano
salt and pepper to taste
* * *
1 cup boiling water
1 cup coarse bulgur
3 tbsp extra virgin olive oil
3 tbsp lemon juice
2 finely chopped scallions
1/2 cup coarsely chopped curly leaf parsley
1 finely diced plum tomato
1 tbsp fresh chopped mint
salt and pepper to taste
10 halved cherry tomatoes
2 cups packed baby spinach leaves
1/4 cup crumbled feta cheese
2 tbsp toasted pine nuts
- Cut stems off artichokes, then steam the stems and artichokes. When cool, pull off leaves and trim fibrous outer skin. Scrape out the chokes and quarter the artichoke bottoms. Peel the stems and cut into 1/2-inch rounds.
- Toast cumin seeds in a skillet until fragrant, about 40 seconds. Let cool, and ground to a powder.
- Place artichoke bottoms and stems in a bowl. Add olive oil, sherry vinegar, oregano, salt and pepper. Let stand at room temperature one hour or refrigerate overnight.
- In a large bowl, pour boiling water over bulgur. Cover and let stand 40 minutes, until bulgur is tender. Fluff with a fork. Stir in olive oil, lemon juice, scallions, parsley, plum tomato and mint. Season with salt and pepper. Cover and refrigerate for one hour or until chilled.
- In a bowl, toss cherry tomatoes with spinach, feta and pine nuts. Spoon two tablespoons of artichoke marinade over salad and toss well. Season with salt and pepper.
- Spoon tabbouleh onto plates and surround with artichokes. Top with spinach salad and serve.
PEACH COBBLER
(6 servings)
1 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
4 tbsp unsalted pareve margarine
1 large egg
1/4 cup non-dairy milk
5 cups pitted and sliced peaches
4 tsp cornstarch
1/4 tsp cinnamon
non-dairy vanilla ice cream
- Preheat oven to 400°F. Grease a shallow baking dish.
- In bowl, mix flour, two tablespoons sugar and baking powder. Cut in margarine until mixture resembles coarse crumbs.
- Beat together egg and non-dairy milk. Add to flour mixture until dry ingredients are moistened and a dough forms.
- Put peaches, remaining sugar, cornstarch and cinnamon in a saucepan. Cook until peaches are tender and syrup is clear, thick and boiling (five to seven minutes).
- Pour peach mixture into baking dish. Drop dough by heaping tablespoons in six portions over peach mixture. Bake for 20 minutes. Serve with pareve vanilla ice cream.
PAREVE REVERSE FRUIT COBBLER
1/4 cup plus 2 tbsp canola oil
1 cup non-dairy creamer
1 cup flour
1 1/2 tsp baking powder
1 cup sugar
1/4 tsp cinnamon
4 cups of fruit (strawberries, cherries, apples, peach, plums, nectarines and/or blueberries)
pareve whipping cream
- Preheat oven to 350°F. Grease a round glass pie plate.
- Pour oil into the glass dish. Add non-dairy creamer, flour, baking powder, sugar and cinnamon. Stir until blended.
- Add fruit.
- Bake for 25 minutes. Serve warm with pareve whipped cream on top.
Sybil Kaplan is a journalist, author, editor/compiler of nine kosher cookbooks. She is a food writer for North American Jewish publications, and leads English-language Shuk Walks in Machane Yehuda.
