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Sheva Minim Tabbouleh Salad PDF Print E-mail


by Renee Chernin, The Kosher Channel website

Sheva Minim are traditionally eaten on Tu B'Shevat, This salad is a beautiful and delicious way to celebrate the day and think about this “cherished land” from which all sorts of good produce (including you!) can grow.


2 tablespoons olive oil
1 large onion, chopped
1/2 cup pearled barley
1 cup water or broth
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup fine bulgur wheat
1 1/2 cups boiling water
1 teaspoon zaatar
1/4 cup dried figs, diced
1/4 cup raisins, diced
1/4 cup dates, diced
1/4 cup brine cured black olives, pitted and chopped
1/2 cup parsley, chopped
1/4 cup mint, chopped
1/4 cup toasted almond slivers or pine nuts, toasted

Pomegranate Vinaigrette:
1/4 cup pomegranate juice
1/4 cup red wine vinegar
1 small shallot, minced
2 tablespoons honey
1/2 cup olive oil


Heat oil in a large heave saucepan over medium heat. Add onion and cook, stirring about five minutes until translucent. Add barley and stir for five minutes until golden. Stir in cold water or broth, salt and pepper. Bring to a boil, lower heat and cover. Cook for 40 minutes until barley is tender. Uncover and fluff with a fork.

Meanwhile, place bulgur and zaatar in a heat resistant mixing bowl. Pour boiling water over the wheat and stir. Cover loosely and allow to sit for 20 minutes. Uncover and fluff with a fork. The water should be absorbed. Combine with barley and chill thoroughly.

In a small bowl, stir together the dressing ingredients.

To serve:  In a large bowl, toss together the chilled barley mixture, dried fruit, olives, parsley, mint and almonds or pine nuts. Toss salad with just enough dressing to moisten.


Yield:  6-8 servings

Can make ahead

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