Lamb, Bulger & Herb Tart

This is yet another amazing dish from “Jerusalem.”

1 c Bulgur
1 c boiling water
2 TBSP self rising flour
1 TBSP olive oil
Salt and pepper
2 cloves garlic, minced
2 onions, sliced thin
1 green pepper, finely chopped
1 lb ground lamb
1 tsp allspice
1 tsp cinnamon
1 tsp ground coriander
2 TBSP cilantro, chopped
1/2 c toasted pine nuts
Tahini Sauce:
3 1/2 TBSP tahini paste
2 tsp lemon juice
3 TBSP water
1 tsp sumuc

Preheat oven to 400. Line an 8 inch springform pan with parchment.

Combine Bulgur and water. Let set for 30 minutes. Stir in remaining ingredients and press into pan.

Cook onions, garlic and peppers in 2TBSP olive oil over medium heat, cook until soft. Add lamb and cook until browned, breaking up with a spoon. Add remaining ingredients and cook for 2 minutes. Press over bulgur. Bake for 20 minutes.

Combine tahini ingredients. Pour over lamb mixture season with chopped parley and bake for 10 minutes.

Remove from oven and let cool. Sprinkle with Sumac and a few pine nuts.

Serves 6.

Burnt Eggplant with Tahini

Another winner from Plenty – the smoky flavor of the eggplant made my youngest ask if we were having bacon. This is a great salad, I omitted the tomatoes, of you like you can add 3/4 c cherry tomatoes.

3 medium eggplants
1/3 c tahini paste
1/4 c water
3 tsp pomegranate molasses
1 TBSP lemon juice
1 clove garlic, minced
3 TBSP parsley, chopped
Salt and pepper
3 Kirby cucumbers, quartered and sliced thin
Olive oil to finish

Line a pan with aluminum foil, broil eggplants for 1 hour, turning every 15 minutes, until charred on all sides. Let cool then scrape flesh out and drain in a colander for 30 minutes.

Combine remaining ingredients with eggplant in a bowl. Drizzle with a little olive oil and serve.

Serves 2 – 4.

Green Tahini


So the idea of cleanse is my worst nightmare, but leave it to the folks at Bon Appetit to come up with cleanse where you get to eat!! I’m in! This tahini sauce is great! Perfect for a healthy dressing.

2 cloves garlic, peeled
1 tsp salt
1 bunch watercress, thick stems trimmed
1 c fresh mint leaves
½ c fresh flat-leaf parsley leaves
½ c tahini sauce
2 TBSP fresh lemon juice

Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool.

Return water in saucepan to a boil. Cook watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool. Drain watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.

Purée watercress, herbs, garlic, tahini, lemon juice, 1 tsp. salt, and ¾ cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; season with salt and more lemon juice, if desired.

DO AHEAD: Sauce can be made 3 days ahead. Cover and chill. Shake before using.
Condiments, Good Health, Healthy Recipes, Lemon Recipes, Mediterranean Food, Mint Recipes, Parsley Recipes, Sesame Recipes, Watercress Recipes
RECIPE BY Sara Dickerman
PHOTOGRAPH BY Michael Graydon + Nikole Herriot

Roasted Red Pepper Hummus


I love my Vitamix! It makes the most amazing humus – no tahini requires, just add toasted sesame seeds to make your own!

1 roasted red pepper
1 clove garlic
1/2 tsp salt
1 15 oz can chickpeas, drained
2 TBSP toasted sesame seeds
3 TBSP lemon juice
2 TBSP olive oil
1/4 tsp smoked paprika
2 TBSP water

Add ingredients to Vitamix, purée. Serve! Yup that easy!!

Chickpea and caramelized onion patties


I found this recipe on the Chow site, I made a few changes to lighten it up a bit. Its a great veggie lunch. I served mine in a pita with a little fresh Greek yogurt.

For the caramelized onions:
2 tsp olive oil
2 large red, Spanish or sweet onions, thinly sliced
1 TBSP fresh rosemary leaves
1⁄2 tsp kosher salt
For the patties:
1 can chickpeas, rinsed, drained and mashed by hand
1⁄4 c panko breadcrumbs
6 garlic cloves, minced
2 TBSP chopped fresh cilantro leaves
2 TBSP sesame tahini
2 TBSP fresh lemon juice
1 TBSP chopped fresh rosemary leaves
1 tsp salt
1⁄2 tsp black pepper
2 lemons, quartered

To make the caramelized onions:
Place a large skillet over low heat and when it is hot, add the oil. Add the remaining ingredients and cook, stirring only occasionally as necessary, until the onions are deeply browned and slightly gooey, about 40 minutes. If the onions dry out, add water, 1 tablespoon at a time. Use immediately or cover and refrigerate for up to 2 days.

For the patties.
Place the chickpeas, onions, panko, garlic, cilantro, tahini, lemon juice and rosemary in a large mixing bowl and mix until well combined. Divide the mixture into 4 portions and form each into a patty about 3⁄4 to 1 inch thick, tossing it back and forth between your hands.

Place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides and heated throughout, 8 to 10 minutes. Serve immediately, garnished with lemon quarters.