By: Sheilah Kaufman
Many years ago, when my friend Polly Clingerman and I were writing a pie cookbook, this was the most unusual delicious bulgur salad pie I had tasted, also one of the most healthful. It incorporates all the best elements of Spanish-Arab cuisine: oranges, honey, cinnamon, dates, nuts and is slightly sweet, slightly lemony. Serve it as part of a summer luncheon with boiled shrimp or broiled kebabs that have been marinated in oil, lemon, and oregano. If desired, add a few tomato slices for color. This can be made a day ahead, and you can just eat it as a salad if desired.
- 2 cups bulgur wheat, fine cut if possible
- 2 oranges: for 1/ 2 tablespoons freshly squeezed orange juice
- 1 tbsp. grated zest of orange rind (remaining orange will be peeled and cut into pieces)
- 3 tbsp. freshly squeezed lemon juice
- 2 tsp. Dijon mustard
- 6 - 8 tbsp. olive oil
- 3 tbsp. chopped fresh mint, or 3 tsps. Dried (have extra for garnish)
- ½ tsp. ground allspice
- ¼ tsp. ground ginger
- 1 tsp. ground cumin
- 1 tsp. cinnamon
- 2 tbsp. honey
- ¼ cup halved or quartered dates
- ¼ cup yellow raisins, soaked in hot water for 15 minutes, and drained
- ¼ cup minced fresh parsley
- 3 tbsp. thinly sliced crosswise scallions
- ½ cup coarsely chopped salted, roasted pecans
- 1 baked and cooled 9-inch oatmeal crust or favorite pie crust
- ¼ - ½ cup fresh green grapes, washed and dried, for garnish
- 1 ½ tsp. salt
- freshly ground pepper
Place bulgur in a large bowl and pour on enough cold water to cover by one inch.
Soak for one hour, then squeeze the water out of the wheat by the handfuls, and place in another bowl.
In a small bowl, whisk together the orange and lemon juice, and mustard. Gradually whisk in 6 tablespoons of oil, whisking constantly until emulsified. Whisk in the orange zest, mint, allspice, ginger, cinnamon, cumin, honey, parsley, scallions, pecans, salt, and pepper to taste. Taste and if it is too sharp, add more oil. However, the wheat will absorb a surprising amount of the sharpness, so you may want to complete the dish before deciding to add the extra oil.
Using a serrated knife, peel the orange cutting off all the white pith. Cut the segments and add them to the bulgur along with the dates, raisins, scallions, parsley, and pecans. Toss to mix well.
Pour the dressing over the bulgur and toss gently.
Taste and add more salt, pepper, or oil if needed.
Just before serving, spoon the bulgur mixture into the cooled baked pie shell. Garnish with grapes and fresh mint leaves
Cover the bowl and chill until serving time.
Serves 4 to 6
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SHEILAH KAUFMAN - Recipes
A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!
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