Festive Food

Here is something wonderfully rich, warming, vegetarian and garlic free for your festive holiday table. It's perfect for a buffet, banquet or breakfast the next day. It goes with roasted turkey or chicken, grilled fish and roast lamb. It's also a perfect vegetarian dish on its own, full of protein rich nuts, butter and yogurt. I am making this myself for Christmas dinner along with a roast lamb. I'm serving it the next day with barbeque sauced turkey.

Season's eatings to everyone!

ANATOLIAN BULGUR WITH DATES, FIGS AND NUTS

This popular Turkish countryside comfort food is said to be a favorite of Bedouin nomads who migrated from North Africa across the Arabian peninsula. Warm, buttery bulgur rich with fragrant nuts and fruits, aglow with glimmers of carrot and cilantro, and served with yogurt makes a hearty, eye-catching feast—one that solves the problem of feeding those who won’t eat onions and garlic.

Serves 6-8 (cut in half for 3-4)

2 cups coarse grain bulgur

4 tbsp butter or ghee (divided 3 & 1)

2 med/lg carrots peeled and julienned into matchsticks

¾ cup blanched slivered almonds

3 tbsp pine nuts

3 tbsp pistachio nutmeats (raw or roasted)

1/8 tsp ground cinnamon

¾ lb (12 oz) dates, pitted and coarsely chopped (use soft dates)

¼ lb (4 oz) dried figs, coarsely chopped (bite-size pieces)

1 tsp rose water

1 tsp salt

½ bunch cilantro, leaves only chopped for garnish

8 oz plain thick yogurt for serving

Put the bulgur in a large bowl and pour in enough boiling water to cover it with 1 extra inch. Stir to blend. Cover the bowl and let the bulgur steam for 25 minutes.

In a large heavy skillet or casserole, melt 3 tbsp of butter or ghee over medium heat. Add the carrots, lower heat slightly so they don’t burn, and sauté —stirring from time to time--until they’re soft and buttery, about 10 minutes. 

Add cinnamon and all nuts. Stir to blend; sauté on low heat another minute so the nuts begin to color. Add dates, figs and rose water. Blend everything.

Drain the bulgur and add it to the pot with salt and 1 tbsp butter.  Mix everything until the fruits, nuts and salt are distributed through the bulgur. Turn off the heat. Put a dishtowel across the top of the pot, put a lid on the pot and let the contents steam for at least 5 minutes.

Transfer bulgur to a large serving bowl and stir in chopped cilantro.

Serve the yogurt one of three ways: make a well in the bulgur and pour it in, or make a well in the bulgur and insert a small bowl filled with yogurt, or simply pass the yogurt around on its own.