Hi everyone, I'm in Israel for the next 8 days and hope to share my experiences, food and otherwise. If you've been and want to share yours, I'd love to hear them. Click the comment button.
OMG, is Israel the coolest place on earth or what? I know I sound like my 13 year old, but it is indeed the most captivating and beautiful country I've ever visited. I'm here for 8 days and our first stop is Jerusalem. We trekked to the old city and the Western Wall (the only remaining wall of the very first temple) and saw an amazing outdoor light show at the Tower of David Museum in the ancient Citadel. But on to the food.
One thing is for sure, this place is all about hummus from the minute you step on the plane to every restaurant and street vendor.They serve it in great big heaps with chickpeas, olive oil and parsley puddled in the center. It's much richer and creamier than most hummus in the states. Of course puffy hot pita bread accompanies it. Israel (at least Jerusalem) is also about rosemary and olives and salads. For dinner we ate at the "Olive and Fish restaurant." Fortunately as we were all a bit cross-eyed from jetlag, the menu was simple. To start, they brought out a procession of small salads--all refreshing and bright--pickled beets, sweet potatoes in chili sauce, zuchini, chopped salad of tomato, onion and cucumber (found everywhere all the time, I'm told) tabouleh with grapes and some kind of corn on the cob. As that was really a meal in itself, the simple grilled fish with herbs, was perfect as a light entree. It was served with rosemary roasted potatoes that were a revelation. Speaking of rosemary, it's everywhere--lining all the old roads like shrubs. I don't think I'll be able to smell it again without thinking of Israel, and I might just have to start using it more. Here are a few snapshots of my trip so far as well as a recipe for tabouleh.Combine with with pita bread, hummus (store-bought or homemade), feta cheese for a light summer meal.
Tabbouleh Salad
Photo by Mark Boughton; styling by Teresa Blackburn
We used Bob’s Red Mill Whole Grain Bulgur in this recipe.
Ingredients
Salad:
1 cup bulgur
1 cup boiling water
½ cucumber, peeled, seeded and chopped
2 medium ripe tomatoes, chopped
¼ cup chopped red onion
¼ cup fresh chopped mint
1 cup fresh chopped parsley
1 cup canned garbanzo beans, drained and rinsed
1 garlic clove, minced
Dressing:
1/3 cup red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
Instructions
1. To prepare the salad, soak bulgur in hot water until water is absorbed, 15 to 30 minutes.
2. Combine remaining salad ingredients in a large bowl; add bulgur, and mix thoroughly.
3. To prepare the dressing, blend ingredients with a whisk; pour over salad. Serve chilled or room temperature. Serves 12.
Recipe by Stacey Morris, Relish Good Food Fast, "The Joy of Not Cooking," August 2007
Nutritional Information
Per serving: 110 calories, 5g fat, 3g prot., 14g carbs., 4g fiber, 110mg sodium.
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