The JCC has taken on a new Shabbat initiative - Global Shabbat! Every month we will have at least one themed Global Shabbat dinner that will include a short, interesting, and fun presentation about the Jewish community from a chosen country and a delicious meal that will feature the cuisine from that location.
Today we wanted to share two recipes from our past Global Shabbat dinners - the moroccan tabouleh and a vegan salad straight from Greece! Our community members enjoyed them very much so we hope you will too!
Prep time: 10 minutes
What you need as a side dish for 6 people.
- 7 oz fresh parsley (curly or flat)
- 1oz fresh mint
- 3.5oz (whole wheat) bulgur
- 1lb tomatoes, ripe and flavorful
- 3 spring onions
- 1/2 Cucumber
- 8 tbl extra virgin olive oil
- 2 tbl pomegranate molasses (optional, you can also get it exhausts)
- Juice of 1/2 lemon (do not you use pomegranate molasses, use more lemon)
- Ground black pepper
- Optional: pomegranate seeds
Wash the parsley and mint, lettuce out the water and pat possibly a little dry.
Place the bulgur in a large bowl or pan. Halve the tomatoes and squeeze them out over the bulgur so that all the liquid enters the bowl. Then cut the flesh of the tomatoes finely and place the pieces in a large bowl. Pour a small amount of boiling water over the bulgur so that it is just covered and let a minute or 15 to 20 are covered.
Chop the parsley and mint finely with a sharp knife. Do not chop it too fine. This can then be added with the tomato wedges. Cut the spring onions into thin slices. Halve the cucumber and scrape out the seeds with a spoon. Cut half a cucumber then into small cubes. Both the spring onion and cucumber go into the dish.
Make a dressing of olive oil, pomegranate molasses, lemon juice, black pepper and salt. Toss the bulgur with 2 tablespoons of olive oil and then mix with the herbs and vegetables, along with the dressing. Mix together well and taste. Add any additional olive oil, lemon juice and salt and pepper.
Serve tabouleh on a large flat dish or in a bowl and sprinkle with some pomegranate seeds on top.
GREECE: VEGAN GREEK SALAD
Prep time: 10 minutes
Total time: 10 minutes
½ red onion
1 green pepper
Vegan tofu Feta cheese
40 black olives
1 tbsp oregano
Extra virgin olive oil
Salt and pepper to taste (optional)
Cut Cut tomatoes in half, diceToss all ingredients together with desired amount of extra virgin olive oil, salt and pepper, until well mixed.
Do you have a favourite recipe you'd like to share with us? Leave a comment below and get our chef inspired!