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DETROIT SYMPHONY ORCHESTRA

WRCJ 90.9 FM PRESENTS

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MADE POSSIBLE BY THE WILLIAM DAVIDSON FOUNDATION

TONIGHT!

THU., APR.11 AT 7:30 P.M.

Berman Center for
the Performing Arts

ON THE EUGENE & MARCIA APPLEBAUM
JEWISH COMMUNITY CAMPUS
6600 W. MAPLE, WEST BLOOMFIELD TWP.

WARREN-GREEN

HANDEL'S
WATER
MUSIC

Christopher Warren-Green, conductor
Kenneth Thompkins, trombone

TICKETS JUST $25

(SID for children under i8 and students)

DETROIT

SYMPHONY ORCHESTRA

LEONARD SLATICIN

Music Director

A COMMUNITY-SUPPORTED ORCHESTRA

Generously sponsored by The William
Davidson Foundation with additional support
from the National Endowment for the Arts.

Ak

ART WORKS.

CALL 313.576.5111
OR VISIT DSO.ORG

v xONG Hti4

FINE CHINESE DINING

"A wonderful adventure in fine dining" — Danny Raskin

I

sraeli food is the food of the
region. Cross borders, and you'll
find versions of these
same foods, sometimes
with different names or
with slight linguistic varia-
tions.
But the food of Israel is
progressive as well; every
type of eatery serves some
of the most interesting and
contemporary global cui-
sine out there.
To many, the best Israeli
food is what we have come
to identify as the national
cuisine, with its mishmash of tradi-

BAKED LAMB AND
PINENUT KIBBE

cup medium coarse bulgur
1 cup boiling water
1 1b. lean ground lamb
'/2 lb. lean ground beef
'/2 cup chopped fresh mint leaves
1 cup finely chopped onions

'/2

4 cup pine nuts

1

tsp. ground cumin
1 tsp. ground allspice
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

1

Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
I 27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.com

1 8271 00

- Beef Ribs are Back

Baby Back Ribs
$18.99 per slab

10% OFF TOTAL BILL

Excludes tax, tip and beverages. With this ad. Dine in or Carry out. Expires 5/15/13

Brass Pointe rt -7;(2 6,:'cY 4 ,,, ,

24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner

52

April 11 • 2013

JN

Place bulgur in a medium bowl.
Pour the boiling water over, and stir.
Set the bulgur aside until the water is
absorbed, about 5-10 minutes.
Combine the remaining ingredients
in another bowl. Add the bulgur (if
the bulgur still has remaining water,
drain before adding).
Using wet hands, shape the meat
mixture into 12 "egg-shaped" patties.
Chill until ready to cook (up to a day
ahead).
To cook: Preheat oven to 400
degrees. Line a rimmed baking sheet
with parchment paper. Arrange the
kibbe patties on the baking sheet.
Bake the kibbe for about 12-15 min-
utes until just cooked through (do
not overcook).
Serve warm with tahini sauce (pur-
chased or homemade), if desired.
Serves 6-8.

tional Middle Eastern and European
offerings.
Falafel, shawarma, salads
that are fresh, crisp and
laced with olive oil — that's
all I need to make me happy.
Here, I offer my take on
some traditional Israeli
recipes for a dinner menu
perfect for celebrating
Israel's national holidays —
Yom Hazikaron (Memorial
Day, beginning the eve-
ning of April 14) and Yom
Haatzmaut (Independence
Day), beginning the evening
of April 15.

❑

ISRAELI SALAD WITH
FETA
For variety, serve this salad with
chopped Romaine lettuce (about 8
cups) and toasted pita pieces for a
more "fattoush"-type salad.

2 cups small diced, seeded plum
tomatoes
1 cup diced, seeded, peeled
cucumber (preferably Lebanese
cucumbers)
1 yellow, red, green or orange
bell pepper, cut into'/2-inch dice
1 cup chopped scallions, white
and green parts
8 oz. feta cheese, cut into'/2-inch
cubes (optional)
3 Tbsp. fresh lemon juice (or
more, to taste)
cup olive oil
1 Tbsp. sumac (available at
Middle Eastern markets and some
supermarkets)
salt and freshly ground pepper
to taste

'

Combine all ingredients in a large
bowl, and toss well. Adjust lemon
juice and seasoning to taste.
Makes 6 or more servings.