Tabbouleh - A Middle Eastern Salad

Another rerun from the early days of this blog.  This was first posted on the afternoon of Feb. 26, 2009. :-)

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We started making and eating our own Middle Eastern food sometime while I was in my teens. This refreshing parsley salad quickly became a family favorite. We shared it with our church family and it was a hit there too. In fact, one girl who was finicky about "green food" actually found that she loved this salad so much she started making it for herself on a regular basis! :-) That's pretty high praise. Parsley, olive oil, whole grain, and more - what a great tasting, and great looking health food!
[The photo was taken by my friend Elisabeth who also made this bowl of tabbouleh.]

Tabbouleh tastes great served immediately or refrigerated. Leftover tabbouleh should be refrigerated, of course, and eaten up within 4 days or so as it begins to get soggy.  Try adding it to a sandwich in place of lettuce and tomato.  It's really good in a pita bread sandwich, maybe combined with some leftover shishkabob or grilled meat.

Tabbouleh

2 bunches of fresh parsley

2 tablespoons of fresh mint

1 small onion

1 large tomato, diced  (or 2 large Roma tomatoes)

1/2 a small cucumber, diced

1/2 cup bulgur

1 tablespoon salt

1/2 teaspoon allspice

6 tablespoons lemon juice (preferably fresh)

6 tablespoons extra virgin olive oil

Soak bulghur in water for 1 1/2 to 2 hours until soft. (This process can be shortened by using hot water. Just be sure it is cooled before adding to the salad.)  Squeeze out excess water using a metal strainer and your hand.

Wash parsley and discard the stems. Finely chop parsley, onion and mint. This can be done in a food processor very quickly.  (Note: if you do not have fresh mint you may use 1 Tbl. of dry mint.)

Combine all the vegetable ingredients and the bulgur in a large serving bowl. Add the remaining ingredients and mix well. Adjust the lemon juice and salt to taste.

Cheesy Baked Portabellas

 

Some time back I made this simple, but elegant side for a dinner I was giving for family.  It is a little more expensive than some things, but really easy to make!

You will need:

whole portabella mushrooms
round cheese, sliced
seasonings of choice
salt to taste

Remove the stems and wash off dirt from portabella mushroom tops.  Line a cookie sheet with aluminum foil (optional) and lightly grease/oil it.  Lay the portabellas top side down on the sheet.  Bake at about 350F till they are approximately halfway done – a little of the juices should be coming out (see photo above).  (Keep an eye on it as it doesn’t take terribly long.  Sorry, I can’t give an exact time.)

Remove from oven.  Sprinkle lightly with salt and lay slices of a round cheese on top.  You can use whatever you like: Provolone, etc.  I used a Mexican melting cheese.  I had to cut the slices in half to get them to fit nicely on top. 

Then sprinkle with whatever seasoning, herbs or toppings you want.  Use your imagination.  I used French’s onion crisps and parsley here.  You could also use a number if different fresh or dried herbs, caramelized onions, seasoning blends, fully cooked bacon bits or sun dried tomatoes.  You could even make them into miniature pizzas and serve as a main dish!  Yum!  (Note: Adding more toppings may require longer cooking time, so take the portabella tops out sooner so they don’t get overdone.)

Return to the oven and finish baking just till the cheese is melted.  Serve whole, or cut in half.

Dumplings for Soup

 

I was inspired awhile back to make chicken soup with dumplings. I looked up some recipes for dumplings and ended up combining two – one from the internet and one from my Mennonite cookbook. :-)  You may use these on your favorite chicken soup recipe or on some other type of soup.  Please see the note at the end, though, as there are some soups and stews that probably would not work well with dumplings.

Dumplings

1 1/2 C. flour (I used white whole wheat)
1/2 tsp. salt
2 1/2 tsp. baking powder
2 Tbl. parsley flakes (optional)
1/4 C. milk (enough to make a sticky dough)
3 Tbl. butter
1 egg

Measure dry ingredients and mix in a medium size bowl.  In a measuring cup stir egg and milk together.  Add milk mixture and butter to flour mixture and stir till blended.  (Add milk if more moisture is needed.)

Drop onto top of boiling soup with a spoon, or roll with hands if dough is stiff enough. Cover and cook for 12 minutes at a medium boil without removing the lid.

Note: It’s important to have enough liquid in your soup when you add the dumplings. If there is too little it might cook away and burn on the bottom before the dumplings are done.  Also, I wouldn’t recommend them for thickened stews or heavy soups that require regular stirring to keep them from scorching or burning. Twelve minutes would probably be too long to not stir such dishes.

Wheat Berry Salad

I found the original recipe for this in a magazine, but as usual, I altered it. :-)  It turned out quite well and was a refreshing change for the carbohydrate part of the meal.  Plus, it felt like we were eating something really healthy that was delicious too!  It is a good hearty dish, and leftovers keep pretty well.  I added some smoked white cheese to it later for a light supper and that was good also.  It would probably be quite good in a packed lunch.  Enjoy!

1 1/2 C. wheat berries
2 celery ribs, finely chopped
1/2 C. chopped pecans or walnuts, toasted
1/3 C. dried cranberries (or cherries) 
1 Tbs. dried parsley
1 green onion, tops only, chopped
3 Tbs. olive oil
Juice of one lemon (about 2 Tbs.)
Salt and pepper to taste
1/8 to 1/4 tsp. allspice
In a large sauce pan, cover wheat berries with water so that they are covered by about 2 inches.  Bring to a boil.  Reduce the heat and simmer, covered, for 1 hour or until the berries are tender enough to chew easily.  Drain and allow to cool completely. (Hint: You can boil and drain them a day ahead and refrigerate them overnight.  This makes a nice cold salad.)
In a large bowl, combine all ingredients until well mixed.
Makes 6 servings.