As I noted last post, I have been on a Jerusalem kick. The flavors and ingredients of the Near East are exotic, yet delightful, offering a welcome change from some of the normal mid-week meals. One such ingredient is tahini, a ground sesame paste, that is central to hummus, halvah, and other staples of middle eastern cuisine. Another ingredient is bulgur, which is a critical component of kibbeh (a stuffed meatball) and tabbouleh.
In one recent dinner, a layered kibbeh pie, we had a mix of bulgur and tahini (along with ground beef, pine nuts, and plenty of chopped parsley). Speaking of chopped parsley, tabbouleh can properly be seen as a vehicle for parsley and more parsley. It is a parsley-heavy salad. But it is also a cool Continue reading