In Joan Nathan’s cookbook, King Soloman’s Table (A Culinary Exploration of Jewish Cooking From Around The World), you will find this recipe for Tabbouleh with Apples, Walnuts, and Pomegranate, adpated from Chef Michael Solomonov.
Tabbouleh, derived from the Arabic word, taabil, meaning “seasoning”, is traditionally made in the mountains of Lebanon, Jordan, Israel, and Syria with wild herbs, bulgur, tomato, lemon juice, and olive oil.
This version is grain-free, and includes, as the name implies, a combination of apples, walnuts, pomegranate seeds, parsley, and red onion dressed in a seasoned honey vinaigrette.
As is the custom in the Middle East, this tabbouleh is often served with lettuce or endive leaves to scoop up the refreshing chopped salad.
I served it as an appetizer at our recent holiday dinner ushering in the Jewish New Year.
Here’s how to make it…
Tabbouleh with Apples, Walnuts, and Pomegranate, (King Solomon’s Table by Joan Nathan)
(serves 6 to 8)
Ingredients
1 bunch (about 2 cups) flat-leaf parsley, finely chopped
½ cup fresh pomegranate seeds
1 cup diced,cored, unpeeled apples,(from about 1 apple), preferably Pink Lady
½ medium red onion, diced
1 and ½ to 2 teaspoons ground Urfa pepper, smoked paprika, or chipotle chili pepper
1 to 2 tablespoons honey (or more to taste)
¼ cup fresh lemon juice
¼ cup extra-virgin olive oil
Coarse kosher salt to taste
½ cup walnuts
Cabbage leaves, lettuce, endive leaves, or fresh grape leaves for scooping up.
1. Mix the parsley, pomegranate seeds, apples, and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice, and olive oil. Season to taste with salt and mix thoroughly.
At this point, you can, if you like, cover the mixture and refrigerate it for up to 2 days.
2. In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Remove from heat. Sprinkle the walnuts with a pinch of salt and crush them with the side of a knife or in a mortar and pestle until coarsely chopped.
3. Stir in the crushed walnuts. If the tabbouleh has been refrigerated, set it out at room temperature for about an hour before adding the walnuts.
4. Scoop it up with cabbage, romaine lettuce, endive, or fresh grape leaves.
