Turnip Salad

Zalata Shalgham
Sue Kattula

rich and diverse cookbook with
Rodney includes his recipe for
proceeds to be used to further
Bulghur Tomato Dip (Kubbad Em
CALC's charity mission.
'd Tomato), much like tomato kibbe.
The cookbook committee co-
"My house is a restaurant;' said
chairs, Sally Najor, Venus Sadek,
Najat. "I live in a Jewish neighbor-
Diane Karmo and Jane Shallal,
hood and everybody knows who I
were on hand to introduce the
am; they always come over for the
book and to acknowledge Ann
food."
Arbor's Huron River Press publish-
The event's many Jewish attend-
er Steven Klein, who is Jewish.
ees included West Bloomfield's
At the book-launch feast, the
Sharona Shapiro, who also is a
club's banquet rooms were filled
Chaldean American Chamber of
with tables groaning with enor-
Commerce board member. "The
mous serving platters, steaming
night was especially successful for
chafing dishes and
me because I found some
baskets brimming with
dishes that, with some
delectable, savory, aro-
slight modifications, would
matic and sweet dishes
be wonderful additions to
served by the recipes'
this year's Passover menu':
creators, Chaldean
said Shapiro. "I can't wait to
women and men known
try them!"
by their families, friends
Bloomfield Hills resi-
and the community as
dent Barbara Kratchman,
Steven Klein,
superlative cooks. Rich
co-chair with Mary
publi sher
spicy, stews, phyllo-
Romaya of the Arts &
wrapped dishes, fresh
Culture Committee for
chopped salads, steaming Iraqi cof- the Building Community Initiative,
fee and honey and citrus-scented
attended the event, too.
sweets were some of the offerings
"The Initiative is a coming
sampled by appreciative crowd.
together of the Jewish and Chaldean
communities:' said Kratchman.
Heart Healthy
"Through my work on the com-
Among the recipes, 20 of them were mittee, I know and feel closer to so
specifically selected as "healthy
many more people. And I'm a cook.
choices" by event sponsor Blue
I love Middle Eastern food — and
Cross Blue Shield of Michigan. One
what brings people together more
of the recipes, Turnip Salad (Zalata
than food?" BC
'd Shalgham), was created by Sue
Kattula of West Bloomfield. "My
The book is currently available
husband loves pickled turnips and
for purchase at $30 on
cabbage, so I created this salad for
the CALC website http://
him:' said Kattula.
calconline.orgi „ For more
West Bloomfield's Najat George,
information about the book,.
originally from Baghdad, handed
call (248) 538-8300.
down her family recipes. Her son

Amelda Sharkas and her mother, May Kasgorgis, both of
West Bloomfield, with Phyllo Crusted Spiced Rice

Takhratha Pusra by J. Julia Hakim of West Bloomfield

For the toasted pita bread:
1 package pita bread

For the salad:
1 large cabbage, finely chopped
25 pickled turnips, finally chipped
(homemade or from Middle Eastern store)
5 curly cucumbers (taroozi), finely
chopped
12 green onions (scallions), white and
green parts, finely chopped
4 firm tomatoes, finely chopped
1 bunch flat parsley, finely chopped

For the dressing:
Juice of 5 lemons
1 /2 cup olive oil
3 Tbsp. sugar
Salt to taste (optional)

Mix together all the vegetables. Combine
dressing ingredients and add to the
vegetables. Mix well. Serve with pita
triangles. Serves 12-16.

Bulghur Tomato Dip

Kubbad Em 'd Tomato
Rodney M. George

1/2 cup fine bulghur
1 can (6 ounces) tomato paste
1 cup tomatoes, finely chopped
1 /2 cup or 1 bunch green onion, finely
chopped
3 /4 cup or 1 medium white onion, finely
chopped
1 /2 cup fresh parsley, finely chopped
2 Tbsp. olive oil
1 tsp. allspice (baharat)
1 tsp. cumin
1 tsp. salt
1 /2 tsp. ground cayenne pepper (more or
less to taste)
1 /2 tsp. ground cinnamon (optional)
1 diced and seeded fresh jalapeno
(optional)
1 Tbsp. dried mint or fresh chopped mint
(optional)

For garnish:
Fresh jalapeno, cut into rings
1 onion sliced (half moon)
Fresh mint leaves
Fresh flat parsley
Olive oil
Pita bread to serve

Soak bulghur for about 10 minutes (in
water) and then drain off all excess water.
Add all ingredients together in a mixing
bowl and mix well by hand.

Serve with fresh jalapeno rings, sliced
onion, fresh mint leaves and parsley. Drizzle
olive oil on top. Serve with pita bread.
Serves 6.

August 2011

CHALDEAN NEWS I JEWISH NEWS 11

