You can call this Tu Bishvat tabbouleh: Alongside the traditional chopped parsley and wheat bulgur, this version of tabbouleh contains fruit for the Jewish holiday of the first fruits.
- Tu Bishvat dinner menu: Celebrating the species of biblical Israel in three colorful dishes
- Tu Bishvat dinner menu: Pomegranate and eggplant soup
- Tu Bishvat dinner menu: Spicy beef, candied pistachio and spinach salad
Bulgar is available at Middle Eastern and some kosher supermarkets, as well as specialty su-permarkets such as Whole Foods.
Mirin is a Japanese sweet rice wine that’s available at Asian supermarkets as well as specialty supermarkets such as Whole Foods. It can be substituted with dry cherry, rice vinegar, or in this case just 1/2 a teaspoon of sugar.
1 cup chopped roasted pecans
1 cup fine bulgar
2/3 cups chopped mint leaves
2 cups chopped Italian (flat) parsley
6 green onions, sliced
1/2 Serrano pepper, very thinly sliced (or to taste)
8 chopped pitted dates
2 cups papaya, diced into 1/4 inch cubes
For the dressing:
2 tablespoons mirin (see note above)
3 tablespoons lime juice
4 tablespoons olive oil
1. If the pecans are not roasted, roast them in the oven at 350 degrees Fahrenheit (180 degrees Celsius) for about 5 minutes. Set aside to cool.
2. Put bulgar in a large salad bowl, add 1 cup water, mix and let stand until all water is absorbed. Add mint, parsley, green onion and Serrano pepper to bowl and mix.
3. Mix dressing ingredients together with 1 1/2 teaspoons salt. Pour over salad and mix. Add pecans, dates and papaya, and mix. Adjust seasoning to taste. Let stand in fridge for 1/2 hour (and up to 2 hours) before serving.