Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (262 page)
I learned this delicious dish when I lived in Israel, where there is a sizable population of Jews from Kurdistan, the place of origin of this dish. It makes a terrific vegetarian entree in winter.
2
1
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2
pounds butternut or banana squash
4 to 5 tablespoons vegetable oil
2 medium onions, chopped
One 28-ounce can tomatoes, drained and chopped
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3
cup water
Salt and freshly ground pepper, to taste
1 tablespoon sugar, or to taste
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4
cup medium bulgur wheat
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4
cup dark raisins
2 to 3 tablespoons strained fresh lemon juice, or to taste
1.
Peel or cut off squash peel. Cut in half and remove seeds and strings. Cut squash meat into 1-inch pieces.
2.
Heat 2 to 3 tablespoons oil in a large, heavy sauté pan, add half the chopped onions, and sauté over medium heat about 7 minutes or until golden. Add tomatoes and cook uncovered 5 minutes. Add squash, water, salt, pepper, and sugar. Stir and bring to boil. Cover and cook over low heat, occasionally stirring gently, 30 minutes.
3.
Heat 2 tablespoons oil in medium, heavy saucepan over medium heat. Add remaining onion and cook, stirring often, about 5 minutes or until softened. Add bulgur wheat and sauté, stirring, 2 minutes. Add 1
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cups water, salt, and pepper and bring to boil. Cover and cook over low heat about 15 minutes or until water is absorbed. Adjust seasoning.
4.
When squash is nearly tender, add raisins and 2 tablespoons lemon juice and cook 5 minutes or until squash and raisins are tender. Adjust seasoning, adding more sugar or lemon juice if needed. Serve squash stew spooned over bulgur wheat.
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Jews from around the Mediterranean often cook grains with greens. The partnership is terrific for both taste and nutrition. If you don't have turnip greens, you can prepare this dish with mustard greens, chard, or spinach.
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper
2 large cloves garlic, chopped
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3
cups medium bulgur wheat
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4
cups chicken or vegetable stock or a 14
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2
-ounce can broth
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3
cups hot water
1 teaspoon ground coriander
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2
teaspoon dried oregano
1 bunch turnip greens (12 ounces), rinsed, drained, and cut into
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2
-inchâwide strips
Salt and freshly ground pepper, to taste
Heat oil in large, heavy saucepan. Add onion and bell pepper, and sauté over medium heat, 5 minutes. Add garlic and bulgur wheat and sauté, stirring, 2 minutes. Add stock, hot water, coriander, and oregano. Stir and bring to boil. Add turnip greens. Cover and cook over low heat about 15 minutes or until water is absorbed and bulgur wheat is tender. Season with pepper; season lightly with salt if needed.
Bulgur wheat is an important staple in the kitchens of many Jews of Middle Eastern origin. With its rich, nutty taste, this grain deserves more attention in American Jewish kitchens. In this nutritious salad it is combined with sautéed vegetables and a generous amount of parsley. Serve it warm or at room temperature on a bed of lettuce leaves and surround it with sliced radishes, cherry tomatoes, or tomato wedges.
2 cups boiling water
1 cup bulgur wheat, fine, or medium
3 to 5 tablespoons olive oil
1 medium onion, chopped
2 red bell peppers or 1 red and 1 green, finely diced
2 medium zucchini, finely diced
1 tablespoon tomato paste
3 to 4 tablespoons strained fresh lemon juice, or more to taste
Salt and freshly ground pepper, to taste
1 teaspoon ground cumin
1 teaspoon paprika
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teaspoon cayenne pepper, or to taste
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3
cups finely chopped fresh Italian parsley
4 green onions, white and green parts, sliced
1.
Pour boiling water over bulgur wheat in a large bowl. Let bulgur wheat soak, stirring it from time to time, 45 minutes to 1 hour or until it is tender. Drain in a colander. Gently squeeze wheat dry. Put it in a large bowl.
2.
Heat 2 tablespoons oil in a large skillet. Add chopped onion and peppers and sauté over medium heat, stirring often, 5 minutes. Add zucchini, cover, and sauté 5 minutes or until vegetables are tender.
3.
Mix tomato paste with 1 tablespoon oil, 3 tablespoons lemon juice, salt, pepper, cumin, paprika, and cayenne. Add to wheat. Fold in sautéed vegetables with their oil. Add parsley and green onions and mix gently. Adjust seasoning; add more lemon juice or oil if desired. Serve at room temperature.
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Bulgur wheat is one of the oldest convenience foods, and Sephardic cooks know that it comes in handy when they need a side dish in minutes. This quick, easy, and tasty pilaf goes well with just about any food, from vegetable stews to baked fish to braised meat.
5 green onions
1 tablespoon olive oil
1
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2
cups medium bulgur wheat
3 cups vegetable or chicken stock or water
Salt and freshly ground pepper, to taste
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4
cup chopped fresh Italian parsley
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4
cup toasted diced pecans
1.
Slice white and light green parts of onions. Chop dark green parts. Heat oil in a medium saucepan over medium heat. Add white and light green parts of onion and sauté 30 seconds. Add bulgur wheat and sauté, stirring, for 2 minutes.
2.
Add stock, salt, and pepper and bring to boil. Reduce heat to low, cover, and cook over low heat for 10 minutes. Add dark green parts of green onions. Simmer over low heat for 5 more minutes or until bulgur wheat is tender and liquid is absorbed.
3.
Gently stir in parsley. Adjust seasoning. Serve sprinkled with pecans.
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