| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
12 |
Servings |
INGREDIENTS
| 12 |
sm |
Fresh figs |
| 100 |
g |
Bulgur |
| 50 |
g |
Raisins, soaked in water for 10 minutes |
| 10 |
g |
Black olives, pitted and coarsely chopped |
| 1 |
sm |
Bunch fresh coriander |
| 1/4 |
ts |
Cinnamon |
| 1 |
pn |
Ground cloves |
| 1 |
tb |
Lemon juice (fresh is preferable) |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
Source: Jewish cooking class taught by Bilha Widman
Soak the raisins in water for 10 minutes, then drain. Soak the bulgur in
water for 20 minutes, then drain and let dry well.
Separate the coriander leaves from the stems. Coarsely chop the coriander
leaves. (The stems are not used in this recipe.)
Add the coriander, raisins, olives, spices, lemon juice, and olive oil to
the bulgur. Mix well, and let stand for at least 1 hour.
Wash the figs. Cut the stem off, if necessary. At the stem end, make 2
crosswise cuts which don't go all the way through the fruit. The result
should be that the fruit is in quarters that are still attached.
Fill each fig with about teaspoonful of the filling. Serve and enjoy!
Notes: When I tasted the filling after preparing it I thought it wasn't
sweet enough, but the teacher assured me the figs were sweet, so the
filling didn't have to be sweet. She was right!
We ate these figs as an appetizer; I'm sure they would also make a good
dessert (maybe then you'd want to drizzle some honey over them?).
Posted to JEWISH-FOOD digest V96 #60
Date: 24 Oct 96 05:48:08 EDT
From: Karen Snyder <100130.1562@CompuServe.COM>
A Message from our Provider:
“Time: A longing in man for reuniting with God.”