Tabbouleh

Tabbouleh

Tabbouleh

This Mediterranean staple features fresh greens like parsley, mint, and onions, with bulgur wheat and tomatoes in a tangy dressing.

Servings

6

Prep time:

15 minutes

Total Time:

2 hours

Good For:

Side

Inroduction

About this Recipe

I asked my ladies of the Patrons & Peers group to share any recipes that would tie in well with my books, and this is one such recipe! Special thanks to Bonnie Fakhri for sharing one of her favorite Mediterranean sides. The note below is from her too.

I love Mediterranean food and this is one of the staples found throughout the region.  It is best described as a parsley salad and I find it adds a bright, fresh taste to any meal.  The key is not to cook the bulgur wheat but rather to marinate it in the dressing so that every bite you take is full of flavor.

Ingredients

Instructions

  • ½ cup fresh lemon juice (~2 large lemons)
  • ½ cup extra virgin olive oil
  • 1 ½ tsp salt
  • ½ tsp pepper
  • ½ cup uncooked bulgur wheat
  • 1 ½ -2 cups finely chopped parsley (one-two bunches)
  • ½ cup finely chopped mint
  • 4 firm roma tomatoes (seeded)
  • ½ English cucumber
    1. Combine first 4 ingredients to make the dressing.
      .
    2. Soak the bulgur wheat in the dressing for at least 2 hours (the longer the better, it needs to be soft, I often let it marinate for 6-8 hours of even overnight). The bulgur should absorb most of the dressing.
      .
    3. Finely chop the herbs and vegetables.
      .
    4. Add the herbs and veggies with the soaked wheat and dressing mixture.
      .
    5. Stir to fully combine.
      .
    6. Serve as a salad or with pita chips or bread.

    From the Books

    As a staple in the Mediterranean, tabbouleh would have been enjoyed by all the characters in my Biblical fiction worlds.

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    Unleavened Bread with Honey

    Unleavened Bread with Honey

    Unleavened Bread with Honey

    This slightly sweet unleavened bread is a quick and simple recipe…and a crowd-pleaser! Perfect for a Passover meal or communion.

    Servings

    16

    Prep time:

    15 minutes

    Total Time:

    30-45 minutes

    Good For:

    Side, Bread

    Inroduction

    About this Recipe

    When I was a kid, the church I attended frequently had a meal together on Holy Thursday, and unleavened bread was served…but not just any unleavened bread. It was sweet. It was delicious. It was a recipe I had to recreate for myself when I was an adult!

    The nature of unleavened bread demands that it be quick, and this recipe is no exception. It’s a simple matter of warming and mixing the ingredients, rolling it out, cutting it, and baking…but oh, the results! A slightly sweet bread, dense and chewy, perfect for pairing with a Passover charoset (apply clay), cheese, honey, butter, or even peanut butter, this one will soon be a favorite of everyone in the family!

    Ingredients

    • ¾ cup scalded milk
    • 1 egg
    • ¼ cup honey
    • ¼ cup (half stick) butter, melted
    • 1 teaspoon salt
    • 4 cups all-purpose flour
    1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
      .
    2. Heat the milk until it’s warm but not boiling, about 1 minute in the microwave.
      .
    3. Whisk the egg and honey and salt into the warmed milk.
      .
    4. Melt the butter and then add to the milk mixture.
      .
    5. Slowly add the flour, stirring to incorporate, until it forms a dough that isn’t too sticky to roll out.
      .
    6. Roll to ¼” thickness on a floured surface. Cut into whatever size and shape you prefer. Prick with the tines of a fork.
      .
    7. Move bread to prepared pan and bake for 15-20 minutes, until it’s golden brown and firm to the touch. Remove from the oven and let cool.

    From the Books

    Unleavened bread would have been served with every Passover in my Biblical stories and is particularly mentioned in A Stray Drop of Blood and At His Feet.

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    Mushy Peas

    Mushy Peas

    Mushy Peas

    Fish and chips demand a side of mushy peas to be TRULY authentic!

    Servings

    6

    Prep time:

    10 minutes

    Total Time:

    13 hours (overnight)

    Good For:

    Dinner

    Inroduction

    About this Recipe

    Americans are more accustomed to split peas in our recipes, but dried marrowfat peas, which are allowed to dry in the fields, give pea soup and mushy peas a flavor that other dried peas cannot imitate.

    Mushy peas are a staple in the British Isles, and the typical side for fish and chips. Preparation is simple but does require overnight soaking, so plan ahead!

    Ingredients

    • 9 ounces dried marrowfat peas (no substitutions)                
    • Boiling water
    • 2 teaspoons baking soda
    • 3 cups water
    • 1 teaspoon salt
    1. Add baking soda to boiling water and let dissolve.  Pour water over a bowl with the marrowfat peas, making sure they’re covered by 3 inches of water.  Stir and leave them to soak for at least 12 hours.
      .
    2. Drain and rinse the peas and place them in a pot with about 3 cups of water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for about 30 minutes. Stir occasionally, until the desired consistency is reached. Once the peas are mushy, add the salt.
      .
    3. If the peas are too watery, simmer with the lid off until it thickens. If the peas are too thick, add some water. Taste again and add more salt if needed. They will continue to thicken as they cool.

    From the Books

    Mushy peas, as the assumed side dish of fish and chips, would have been enjoyed by many of my characters who live in or visit coastal regions…and quite possibly all of them who live in England, regardless. But I won’t link to everything. 😉

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