Israeli Kitchen

What do you consider staples? For me, grains and pulses are the most important. When I put my hand into the freezer I find rice, beans, barley, flours, wheat in different forms. One such is bulgur.  Its lightly nutty flavor goes with pretty much anything. And it’s a healthy carb.

I used this salad as stuffing for eggplant last Tu B’Shvat. Decorated with apple slices – or with some firm fig quarters – and served cold, the dish takes on a new incarnation as a summery salad. It makes a good vegetarian main dish, needing only some firm white cheese or eggs on the side.

Summer Bulgur Salad

Serves 6-8

Ingredients:

1 cup bulgur wheat, medium grade

1/2 teaspoon salt

2 cups boiling water

1/3 cup chopped pecans

1/3 cup chopped walnuts

1/2 cup raisins

1 stalk celery, sliced fine

1/4 cup toasted sunflower seeds

2 tblsp. chives, chopped fine

1 apple, chopped into large dice

1 tblsp. runny honey

Juice of 1/2 lemon

1/4 cup olive oil

1/2 tsp. cumin

1/4 tsp. cinnamon

In a large heatproof bowl, mix the bulgur and the salt well.

Pour the boiling water over the bulgur and cover the bowl. The bulgur will absorb the water and cook. Leave it alone for half an hour. While it’s cooking, measure and prepare the other ingredients.

With a fork, fluff the cooked bulgur.Put the diced apple into the bowl on top of the bulgur. Pour the lemon juice over the  apple to prevent it turning brown. Pour the honey over the apple.

Add the nuts, raisins, celery, sunflower seeds and chives and stir gently. Add the olive oil, cumin and cinnamon and mix again. Taste for seasoning.

Decorate with apple slices. Serve cold or at room temperature.