SPOTLIGHT RECIPE: Winning Syrian Taboule

This recipe won first place in competition. Refrigerated, it can keep for 2 days. Make sure to thoroughly rinse the parsley, removing any insect life and all sandy grit. Allow enough time to thoroughly soak the bulgur wheat – 4 hours, or overnight.

Taboule shouldn't be too green or too white. Make sure to chop all vegetables finely.

You'll need...

1 large mixing bowl and one large serving bowl
a wooden spoon
a salad spinner or a large strainer

2 ½ - 3 cups medium grain bulgur wheat
1 – 1 ½ c. lemon juice
2 big bunches of fresh flat leaf parsley
2-3 large, ripe, juicy tomatoes, washed
1 package of baby cucumbers (4-5 cukes), or one long skinny English cucumber, washed
1 bunch scallions, trimmed and washed (do not substitute onions)
1 T sumac (at Middle East groceries)
1 T dried, crumbled Turkish or Egyptian mint
1/8 t. citric acid (optional)
1 cup extra virgin olive oil
coarse kosher salt or sea salt
black pepper

Several hours before serving…
1. POUR bulgur wheat into large mixing bowl.
2. ADD to it 1/2 cup of lemon juice and enough cool water to cover the bulgur with an inch of liquid.
3. SOAK until bulgur absorbs all of the water. Optimally, at least four hours.

After the bulgur has absorbed the liquid…
4. SOAK parsley in a large bowl filled with cold water to loosen any sand or mud, shaking it under water. Cut bare stems from parsley (set these aside) and place leaves in a strainer or salad spinner. Shake / spin to dry. Taking a ½ bunch of parsley leaves at a time, start chopping the parsley until it’s a fine mound and has lost its fluffiness. Scrape each mound into the serving bowl.
5. HALVE, slice and chop two of the tomatoes, adding them to the parsley.
6. CUT ends off cucumber. Slice in half, lengthwise, then slice each half lengthwise again into four long slices. Lining up the eight slices, chop them horizontally into small, thin pieces.
7. SLICE scallions into thin rounds. Chop any that are too chunky. Add these to parsley and tomatoes.
8. ADD bulgur to the veggies, squeezing out any excess liquid before doing so. Mix together. The mixture should be a little more green and red than white – around 60:40. Add another tomato or chopped parsley stems if needed.
9. ADD sumac, Turkish or Egyptian mint, remainder of lemon juice (or to taste), olive oil, 1/8 cup coarse kosher salt (do NOT use this much if using regular table salt!) and 10-20 shakes of black pepper.
10. STIR again and taste. Adjust seasonings according to taste.
11. MIX thoroughly, cover and let sit in the fridge for at least half an hour so flavors blend.

SPOTLIGHT RECIPE: Tex-Mex Chicken Quesadillas w/Habichuelas Rosadas

Have a craving for something salty, cheesy and crunchy but don't want to reach for a bag of chips? These Tex-Mex style Chicken Quesadillas make a delicious and satisfying meal. Served with salsa, sliced avocado and pink beans—they're full of tangy flavor. Spice them up with hot salsa, or keep it on the mild side. It's up to you.

YOU'LL NEED...
Quesadillas

   3 chicken breasts
   salt, pepper,
   1 teas. Mexican chili powder 
      (garlic powder, paprika, cayenne or ancho chili, oregano, cumin)
   1/4 cup lime juice
   8-10 flour tortillas
   10 oz. CABOT cheddar or monterey jack cheese
   sealable plastic bag or container
   cast iron skillet or grill


Habichuelas Rosadas (Mexican Pink Beans)
   1 can GOYA Pink Beans
   1 onion, chopped
   Mexican chili powder (to taste)
   salt
   vegetable oil or chicken fat


Sides (Optional)
   1 avocado, sliced
   LA MEXICANA fresh Mexican salsa: mild, medium or hot.
   chopped cilantro (green coriander)
   sour cream, or Greek-style plain yoghurt


DIRECTIONS
   1. WASH chicken breasts in warm water. Remove visible fat and membranes.
   2. MIX chili powder, salt, lime juice and vegetable oil in a sealable bag or container. Add chicken breasts, coating all sides. Set aside.
   3. HEAT pot over medium-low.
   4. FRY chopped onion in oil until translucent.
   5. ADD Pink Beans with water from can, Mexican chili powder, and salt to onions. COVER, cooking on low.
   6. HEAT skillet or grill on medium-low.
   7. When grill is HOT, place chicken breasts and grill both sides until meat just cooked through.
   8. REMOVE chicken breasts and set aside to cool.
   9. CHECK beans. Add water as needed to keep from burning.
 10. SLICE chicken and cheese thinly.
 11. PLACE flour tortillas on ungreased heated skillet (medium-low heat). Place cheese, then chicken slices over half the tortilla.
 12. FLIP tortilla in half once edges of cheese begins to melt.
 13. TORTILLA will be golden brown and crispy on the bottom.
 14. REPEAT until all quesadillas are cooked.
 15. SERVE with Pink Beans, salsa, avocado and/or sour cream.

SPOTLIGHT RECIPE: Homemade Swedish Gravlax (cured salmon)

SPOTLIGHT HALAL Magazine provides North American Muslims with practical information about food choices. Please ChipIn your support. Shukran.


Forget about spending $12 a pound for Norweigan smoked salmon!

Try this simple recipe for Swedish gravad lax to make at home. Our version yields a tastier slice and firmer texture that you can really sink your teeth into. 

Serve it the traditional Scandinavian way, thinly sliced with mustard on crispbread. You can also try sliced gravlax with cream cheese on a bagel, over a green salad, or as a sushi topping.


YOU'LL NEED...
   1 lb. filet of fresh salmon or steelhead trout, skin off.
      (Choose a thick, firm and smooth filet. Wild-caught sockeye salmon is best.)
   ¼ cup coarse kosher or sea salt
      (Do not use fine table salt, "reduced sodium" or "lite" salt.)
   ¼ cup unbleached sugar
     (Turbinado, or "Sugar in the Raw" brand)
   6 sprigs fresh dill, or 1/8 cup dried dill
   1 teas. whole or crushed white pepper seeds
   1 teas. juniper berries (optional)
   sealable plastic bag or container

DIRECTIONS
When handling the salmon, be sure that your hands are absolutely clean. You'll need 3 days to prepare. If you are not going to eat it directly (it lasts a couple of days) move it to a fresh plastic bag or jar, removing the salty liquid that have formed in the original bag. If you keep it in the original bag the risk is that it may be too salty once you are about to serve it.

   1. WASH fish filet in cold water. Pat dry with paper towels.
   2. (REMOVE skin from unskinned filet, using a sharp knife.)
   3. MIX together salt and sugar in a jar. CHOP dill finely.
   4. PLACE salmon filet on a plate.
   5. RUB a generous amount of sugar/salt mixture on both sides of the filet.
   6. COVER the first, then the other, side of filet with dill, white pepper, and juniper berries.
   7. PLACE salmon in plastic bag. SEAL. PLACE in refrigerator.
   8. TURN OVER plastic bag twice a day for three days.
   9. AFTER three days the salmon is ready to serve.
 11. SLICE thinly with a sharp knife and serve.