Hello Fitme Fam,
This summer I have been actively setting aside time for prayer, speaking at fundrasiers for Gaza, and of course, family time. Sundays are my favorite, when my sister, mother, the kids and I get together for Sunday dinners. We seperate tasks, whether grocery shopping, cooking up side dishes, a main entree, and some fresh watermelon for dessert. Now more than ever I realize every morsel of food is a tremendous gift, and eating has almost become like a ritual of prayer and gratitude. Just preparing a meal together with people you love is so comforting, a chance to shut off the world and focus the creativity of meal preparation.
One dish I love to put together for Sunday dinners is my favorite bulgur pilaf, I personally love bulgur wheat way more than rice. Not only does it have more protien and fiber, but it also has a great chewy texture and nutty flavor that absorbs all the flavors you blend with it.
Some fresh mint from the garden, ripe pomegranates from the farmer’s market, and some bulgur and pomegranate molasses from my pantry inspired this pilaf. Like a bowl of jewels, the flavors and textures are chewy, crunchy, nutty, sweet, and savory. I serve this non perishable dish at potlucks or picnics. The addition of black garlic adds a well rounded flavor, because it has hints of caramel, with no pungency so you can eat it as is without sauteing first. However you can use regular garlic as well.
If you love grilling during the summer, try my Mamma Vera’s kefta kebobs. While we baked them in the oven for the video below, they are insanely good over a grill! Check out this video, which we shot for NBC a couple of years ago, for the techniques:
BULGUR PILAF
Ingredients:
- 1 cup bulgur #3 or #4 (larger variety)
- * 1 tbsp butter
- 1 Shallot minced
- 1 ¼ cup broth (either chicken or vegetable)
- 1 tsp cumin
- 1 tbsp tomato paste
- ¼ cup Pomegranate seeds
- 1/2 cup parsley, chopped
- ¼ cup fresh mint, chopped
- ¼ cup feta cheese, crumbled
- ¼ cup sultanas (or you can use any other dried fruit you like)
- ¼ cup shelled, roasted, and salted pistachios
- ½ cup garbanzo or cannellini beans (canned) Salt and pepper to taste
- Dressing
- 1 large bulb black garlic (or 1 tsp garlic powder)
- 1 tbsp pomegranate molasses
- ¼ cup extra virgin olive oil
- 2 tbsp orange juice
- Salt to taste Heat butter in a saucepan. Add the shallots, and saute until translucent. Add the bulgur wheat, tomato paste, cumin, about ½ tsp salt and broth. Stir and bring to a boil. Once boiling, reduce heat and cover. Simmer for 20 minutes (or follow package directions). For the dressing, in a small food processor, whirl together the black garlic (or garlic powder), orange juice,pomegranate molasses, salt and olive oil. Let the cooked bulgur cool then add the rest of the ingredients (from the pomegranate seeds to the garbanzo beans). Add salt and pepper to taste, then drizzle the pomegranate molasses dressing over the bulgur mixture and toss gently to combine.
KEFTA KEBAB
- 1 pound hamburger (can use ground lamb, beef, or combination of both)
- 1/3 Bunch parsley
- 1 clove garlic
- ½ small onion Salt to taste
- ½ tsp lemon pepper 1 tsp allspice
- Olive oil
- Whirl the garlic, parsley, and onion in food processor. By hand, gently incorporate the herb and vegetable mix with ground meat, salt, lemon pepper, and allspice. Shape the meat into long ovals on each skewer if you are broiling in the oven. If you are pan frying this you can shape them into patties or meatballs. Brush the meat with olive oil before broiling or grilling. Broil or grill the kefta about 5 minutes each side. If pan frying as meatballs or burger style patties, melt 1 tbsp butter in a skillet on medium heat. Place the kefta in the well heated pan. Don’t flip, touch, poke, or prod the kefta and let it sizzle for 3-4 minutes. The bottom of the burger’s edge should look cooked, while the top half should still look raw. Flip the kefta and cook an additional 2-3 minutes. If using a thermometer to measure the burger’s internal temperature, cook to a safe 160 degrees Fahrenheit, 140 degrees as a minimum.
