Quinoa Tabbouleh Kosher Style

Lebanese Tabbouleh from Denis Phillips, The Gourmet Jewish Cookbook.

This recipe is  PAREVE    DIABETIC FRIENDLY    DAIRY-FREE    SUCCOT &   SHABBAT approved.

What that means is it is "Kosher" or fit or proper to eat.  The word kosher is  derived from the Hebrew word ‘Kashrut’, or the body of Jewish law which deals with what Jews can and can’t eat, and how to prepare and eat what is allowed.

The origins of the rules of Kashrut are found in the Torah, the first five books of the Jewish Bible, The Old Testament.

 The reasons for these rules are not given and for thousands of years Jews have debated ‘why keep kosher?’ Possible explanations include health benefits, environmental considerations, to reach holiness through self-control, to practise religious ritual and to be separate from other groups. The debate is ongoing – the short answer most Jews accept is simply because the Torah says so. For an observant Jew no further reason is needed.


There are three categories of kosher food:

Meat
Only animals which have split hooves and chew the cud are permitted. Cows and sheep are fine – pigs, horses and rabbits are not. Kosher poultry includes chicken, turkey, geese and duck. Animals which can be consumed are ritually slaughtered and no blood can be eaten.

Dairy
Dairy products from kosher animals are allowed. However, these cannot be mixed with meat or poultry in the same recipe, at the same meal or even on the same plates. So kosher households have two sets of everything to do with food preparation and delivery, from pans and plates to tea towels and dish cloths.

Parev
Foods with no meat or dairy content are called ‘parev’ and are neutral. All eggs, fruits, grains and vegetables are parev and may be served with meat or milk meals.

Fish is not classified as a meat, but we are only allowed to eat fish that have fins and scales, such as tuna, salmon, cod and herring. Shellfish of any sort and other ‘scavengers’ are forbidden. Whilst fish is parev, it is not served on the same plate or within the same dish as meat – which means, for instance, that you can’t use something like Worcestershire sauce to add flavour to a beef stew, because it has anchovies in it.

Spirits and alcohol made from grains are kosher. However, there are specific guidelines for wine and wine-products such as brandy. To be kosher, wine has to be prepared from grape to bottle under Rabbinic supervision.

Nowadays a lot of our food is packaged or processed and it can be hard to know the source of the ingredients, how they have been manufactured and whether they are all kosher. To assist the modern shopper, there is a system of certification which involves the Rabbinic authorities scrutinising products made for the Jewish and non-Jewish market to ensure that all the ingredients and all the processes meet approved standards. There are various issuing authorities but one of the biggest is the KLBD.

Shabbat and Yom Tov [holiday] Cooking

Because we are not allowed to ‘work’ on Shabbat and Yom Tov,  there are strict rules in Kashrut regarding food preparation including storing,  heating and reheating foods. The general principle is to prepare in advance a selection of dishes which can either be eaten cold or kept warm for a long time.

For further guidance consult your local community Rabbi.

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Tabbouleh is a traditional Lebanese salad made with bulgur wheat. It is said to have originated as a way of using up the random pickings of whatever was in the kitchen garden. This dish is a standard part of a cold Middle Eastern meze starter. I like to use a ratio of 5:1 parsley to mint for the perfect flavour. Use the baby gem lettuces to scoop the salad into manageable serving portions.

Almost all of what was once a thriving Mizrachi Jewish community in Lebanon has emigrated to the USA, Canada, France, Israel, Argentina, Brazil and Australia. The remaining few Lebanese Jews today live in and around Beirut and tend to keep a very low profile, understandably.

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The Jewish Tabbouleh recipe: 

Info

• Preparation Time: 15 minutes

• Cooking Time: 10 minutes

• Serves: 6

Ingredients

• 110g/4 oz bulgur wheat (quinoa) 
• • 500g/1 lb tomatoes: chop half and thinly slice the rest
• • 3 spring onions, peeled and finely chopped
• • 20g/¾ oz mint, finely chopped
• • 100g/4 oz parsley, finely chopped
• • 1 tbsp sumac
• • sea salt and black pepper, to taste

For the dressing
• zest and juice of 1 lemon        • 4 tbsp extra virgin olive oil
• 1–2 cloves garlic, peeled and finely chopped
• Garnish: 12 baby gem lettuce leaves, olives, chopped


Method
• Put the bulgur wheat in a pan of boiling water. Cover and simmer for 8–10 minutes or until just soft. Drain and cool.

• Add the tomatoes, spring onions, mint, parsley and sumac and season well
• Combine the dressing ingredients and pour over just before serving.
• Keep chilled until ready to serve.
To serve the stylish way: Place a circle of baby gem lettuce leaves around the tabbouleh. Garnish with chopped olives.