Now Offering Vegan,
Vegetarian & Gluten-Free Options
fter a season of
with many of
us splurging on party and
vacation grub, it's time to
get back to reality with
dishes that are both simple
and healthily fresh.
First up: savory Turkish
meatballs made with lamb
(or beef if you prefer),
garlic and a hint of mint.
Serve them drizzled with
tahini-lemon sauce and with fresh pita.
Add a quick and healthy
Israeli chopped salad that's
bright with lemon and sumac
and still another vegetable side
dish — chatzilim (eggplant in
Hebrew) — a chopped eggplant
salad that's typically served as
I like it with lamb or served
over freshly cooked rice — white
or brown. Add a little cumin
and tahini (sesame seed paste)
to the chatzilim, and you have a
chunky version of baba ganoush. ❑
american bistro bar
22726 W oodward Ave
Reservations © johndbistro.com or 248.398.4070 (after 3)
1 lb. lean ground lamb (or lean
% cup fresh fine breadcrumbs
1 4 cup finely chopped fresh parsley
1 large egg
1 tsp. minced garlic
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 tsp. dried mint
1 tsp. ground cumin
1/2 tsp. allspice
1/2 cup prepared tahini (sesame
1 tsp. minced garlic
1 4 cup lemon juice
Preheat oven to 350 degrees. Line a
rimmed baking sheet with parchment,
and set aside.
Combine all meatball ingredients
in a large bowl, and mash with your
hands until the mixture is uniform.
Use wet hands to form the mixture
into 1-inch meatballs (or a bit larger if
you prefer). Arrange the meatballs on
the baking sheet.
Bake for 15 - 20 minutes until the
meatballs are just cooked through.
While the meatballs are cooking, pre-
pare the tahini-lemon sauce by combin-
ing all ingredients in a medium bowl
and whisking well. Makes 6 servings.
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ISRAELI CHOPPED SALAD
This is also wonderful made with
grape tomatoes, halved lengthwise.
2 cups small, diced and seeded
1 cup diced and seeded peeled
1 yellow bell pepper, diced small
1 orange or red bell pepper, diced
1 /2 cup chopped scallions, white
and green parts
2-3 Tbsp. (or more to taste) fresh
3 Tbsp. extra-virgin olive oil
2 tsp. sumac (optional)
salt and freshly ground pepper to
Combine all ingredients in a large bowl,
and toss well. Adjust lemon juice and
seasonings to taste. Makes 6 servings.
1 eggplant (about 1 1 % lbs.)
2 cloves garlic (or to taste)
Y4 cup chopped onions
2-4 Tbsp. fresh lemon juice (or to
Y4 cup olive oil
1 tsp. kosher salt, plus more to
1 /2 tsp. freshly ground pepper
Heat grill to medium. Prick the egg-
plant all over with a fork. Place the egg-
plant on the grill, and cook turning occa-
sionally until the eggplant is very soft,
about 30-40 minutes. Alternately, you
may bake the eggplant on a baking sheet
at 400 degrees for about 40 minutes.
Remove the eggplant from the grill or
oven, and cool to the touch. Cut the egg-
plant in half lengthwise, and scoop out
the flesh. Chop the flesh, and combine
with remaining ingredients in a medium
bowl. Stir well, and chill until ready to
serve. Adjust seasonings to taste.
Chatzilim may be served plain as a
side dish to the lamb or, if you prefer,
over freshly cooked brown or white
rice. As an appetizer, serve with pita
wedges, vegetables and olives. Makes
All recipes © Annabel Cohen 2014; email@example.com .
January 2 • 2014