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NEW INTER
oub
Simple and
fresh.
A
fter a season of
heavy eating,
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.
ri
JOHN° D
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
an appetizer.
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
TURKISH MEATBALLS
22726 W oodward Ave
Reservations © johndbistro.com or 248.398.4070 (after 3)
',12120
Meatballs:
1 lb. lean ground lamb (or lean
beef)
% 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
Tahini-lemon sauce:
1/2 cup prepared tahini (sesame
seed paste)
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
plum tomatoes
1 cup diced and seeded peeled
cucumber
1 yellow bell pepper, diced small
1 orange or red bell pepper, diced
small
1 /2 cup chopped scallions, white
and green parts
2-3 Tbsp. (or more to taste) fresh
lemon juice
3 Tbsp. extra-virgin olive oil
2 tsp. sumac (optional)
salt and freshly ground pepper to
taste
Combine all ingredients in a large bowl,
and toss well. Adjust lemon juice and
seasonings to taste. Makes 6 servings.
CHATZILIM
1 eggplant (about 1 1 % lbs.)
2 cloves garlic (or to taste)
Y4 cup chopped onions
2-4 Tbsp. fresh lemon juice (or to
taste)
Y4 cup olive oil
1 tsp. kosher salt, plus more to
taste
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
6 servings.
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
32
January 2 • 2014