Now that spring is here with warmer weather and the wonderful Israeli holidays – tomorrow we will celebrate Yom HaAtzmaut, Independence Day, and our Muslim neighbors just started Ramadan, so fireworks and festivities and lots and lots of terrific food will abound. Just last week, we went on a field trip to the south with a great friend. On the way home, we stopped at a lovely Israeli restaurant in Beit Shean, and were treated to a glorious feast, which is completely typical of these little home-style eateries. Before we even received our menu, 18 small bowls of salads were brought out with the fluffiest, cloud-like pita. The dishes included smoked eggplant dip like a babaganoush; humus with olive oil and zata’ar; a spicy sliced carrot salad with hot peppers; corn salad with chives and dill and bell peppers in a simple vinegar; a cabbage salad with corn, dill, chopped pickle and a spiced mayo; bulgur salad; tuna salad; chopped tomatoes and cucumbers lightly dressed with lemon juice and olive oil; and tons of other savory salads. It’s absolutely amazing!
When we received our menus, the staff brought out four large green salads: a fattoush that was out of this world with fresh picked field greens (and I do mean seasonal wild greens from the field like arugula and dandelion and cress and mustards!); a parsley salad that I could eat all day long; a spinach salad; and a slightly grilled Arabic lettuce (Romaine) salad that was sprinkled with lemon and oil. Oh my goodness…. what else could one possibly eat after all that? We ordered a big plate of veggies on the grill drizzled with Ethiopian tehineh and a huge bowl of mejaddara, which is rice with lentils and fried onions and Middle Eastern spices. Plus they brought out fresh olives, a dish of hot mushrooms in a sweet sauce, and about five other things I couldn’t even taste. We were all so stuffed!!! Just roll us out. Please!!!!
So I’ve been busy in the past few weeks fixing a perfecting some “typical” Middle Eastern/Israeli salads to share with you. I do hope you’ll enjoy! we picked up the first fresh figs of the season, so my first is a fig salad with bulgur. I do hope you can find bulgur where you live, if you are reading this outside Israel. It should be available in the rice or grain section in larger groceries and specialty stores. Basically, it’s a parboiled cracked wheat that can be used straight from the bag or soaked in hot water to soften.
BULGUR SALAD WITH FRESH FIGS
- 2 TBSP extra virgin olive oil
- 1 cup uncooked bulgur
- 1 1/2 cups water
- 1/3 cup finely chopped shallots
- 2 TBSP apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup finely chopped fresh flat leaf parsley
- 1/4 cup chopped walnuts, toasted
- 8-10 fresh figs, washed, halved
- 1/4 – 1/3 cup crumbled goat cheese or feta
Heat a skillet over medium heat. Add 1 1/2 tsp oil to coat bottom and add bulgur. Cook about 2 minutes, stirring occasionally until slightly nutty and golden. Add 1 1/2 cups water. Bring to a boil. Cover and reduce heat. Simmer until liquid is absorbed. Place shallots in a small bowl and cover with water. Let stand 10 minutes. Drain. Combine remaining 1 1/2 TBSP oil, chopped shallots, vinegar, salt and pepper in a small bowl, stirring with a whisk. In a large salad bowl place bulgur, half of oil mixture, parsley, and walnuts. stir to combine. Top with figs, cheese and a few parsley sprigs. Drizzle with remaining oil mixture. Serve warm or cold.
FRESH PARSLEY SALAD WITH A CRUNCH
So easy to prepare!!!! Just chop fine 2 large washed bunches of fresh parsley. Add 1/4 cup green onions, chopped fine. In a medium bowl, combine
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/3 cup sesame seeds
- 1/3 cup sultanas or golden raisins
- 1/3 cup peanuts, crushed or chopped very fine
Scatter this on the top of the salad and drizzle the smallest amount of canola or extra version olive oil on top. That’s it. Simple. Delish! Healthy! Vegan.
VERY ISRAELI FRUITED CAULIFLOWER BULGAR SALAD
- 1 medium large head of cauliflower
- 1 cup bulgur
- 1/2 cup fresh parsley, chopped fine
- 1/4 cup chopped dried apricots
- 1/3 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/2 fresh lemon, squeezed, pits removed
- drizzle extra virgin olive oil
- tehineh (if a paste, mix with a little warm water to form thick sauce)
Pulse the cauliflower in a food processor until it resembles rice. Soak the bulgur in very hot water for about 15 -25 minutes to soften. Drain. Chop the parsley into a very fine dice, stems and all. In a large bowl, mix cauliflower, parsley, bulgur, dried fruit and nuts. Pour the lemon juice and drizzle the olive oil over the top. Season with a little sea salt and freshly cracked pepper, to taste. Place a large serving spoon full of the salad onto a plate. Adjacent to the salad, you a little tehineh. Mix together to eat. This is absolutely fresh and fabulous. High in fiber. Vegan.
This salad is light and easy, healthy and satisfying. a great spring or summer lunch or side salad. I add shredded feta (I buy a block of feta and hand grate it over the salad) to serve as a dairy lunch. You can keep it vegan or serve it as an appetizer or side salad and omit the cheese.
- 3 large cucumbers
- 4 medium tomatoes
- 1 small red/purple onion
- 1 small yellow or orange bell pepper
- 1 cup toasted pita chips
- sea salt, pepper
- juice of 1 lemon, squeezed
- extra virgin olive oil
- 2 TBSP zata’ar
- 2 TBSP toasted sesame seeds
- 1/2 cup shredded feta (or mozzarella)
In a large bowl, cut the veggies into bite-sized chunks. toss with lemon juice, oil and seasonings. The zata’ar is a spice that can be found in larger groceries, specialty or MidEast markets. It’s tasted wild thyme/oregano that is ground with sumac, salt and toasted sesame seeds. Toss the pita chips on top along with the grated cheese. sprinkle a little more zata’ar on the top.
Also, this is fresh garlic season here in Israel. I love this time of year. This year, I bought 100 bulbs of garlic. I braided 60 and have them hanging up and drying downstairs in the laundry/utility room. and I’ve experimented with the others. Peeling the fresh bulbs, I submerged a bunch in fresh olive oil. Those are in my fridge, soaking up the flavors for a month to be used in salads. With 5 peeled bulbs, I submerged them in a jar of olive oil with fresh cilantro and lemon slices. I took 8 bulbs, cut off the tops and roasted them in a low-oven for a couple hours. Those I will spread on breads. And then I pickled a bunch of the freshly-peeled cloves, by placing them in a Mason jar of red wine vinegar with pickling spices and sea salt. After these cure, I will use them as a side to cheese platters and to chop into salads (tuna, salmon salad) and stuff into olives.