New Israeli Food
From Sephardic dishes to street markets to Shabbat, a new book explores
a cuisine that is at once elegant and rustic.
WRITTEN BY LYNNE KONSTANTIN
PHOTOGRAPHS BY EILON PAZ
THE BOOK OF NEW
Figs Stuffed with Bulgur
and Cranberry Salad
Figs, fresh or dried, with their sweet
luscious flesh and firm skin, are perfect
for stuffing. Here is a light healthy dish
to start off a summer meal.
10 fresh figs
for serving the salad
3% ounces bulgur wheat
1/2 cup dried cranberries, chopped
cup carrots, grated coarsely
2-3 Tbsp. fresh coriander, chopped
Tbsp. sesame seeds, roasted
Tbsp. pecans, chopped
2 Tbsp. pomegranate concentrate
Soak the bulgur wheat in water for 4-5
hours, until it swells up and softens. Or,
add half a cup of water to the wheat and
cook in a microwave oven for 3-4 minutes
until the bulgur softens and absorbs the
water. Allow to cool.
Mix the bulgur with the other salad
ingredients. The preparation up to this
point may be done in advance and the
salad kept in the refrigerator.
Halve the figs and scoop out some of
the flesh, which you can add to the salad.
Place two fig halves on each plate, heap
on the salad, sprinkle with pomegranate
concentrate and serve.