Tabbouleh With A Pomegranate Glaze - A Rosh Hashanah Salad

 

Do you like tabbouleh? 

If you’re looking for a fresh and flavorful side dish, this gluten-free tabbouleh recipe made with quinoa is worth a try. It’s light,vibrant, and full of Middle Eastern flavors such as pomegranate molasses and baharat spice blend. Inspired by Yotam Ottolenghi's green tabbouleh recipe, I think its a perfect choice for the upcoming Rosh Hashanah holiday, for picnics, potlucks, or as a colorful side to just about any meal.

Why Are Recipes Made With Pomegranates Perfect for Rosh Hashanah/Jewish New Year? 

During the holiday of Rosh Hashanah, it's a fun tradition to eat symbolic foods known as Simanim. During our holiday dinner, we make a beautiful platter of these foods and one by one, and recite a specific prayer or blessing on each of the symbolic foods at the table, which expresses positive thoughts and energy for hopes of a sweet, healthy, and prosperous year ahead (link to the blessings). 

Among these symbolic foods, the pomegranate stands out. Rich in symbolism, it's said to contain 613 seeds—mirroring the 613 mitzvot (commandments/good deeds) in the Torah—making it a beautiful representation to strive for spiritual abundance, righteousness, and personal growth as we enter a new year. 

I made Yotam Ottolenghi's pomegranate flavored tabbouleh recipe with my own adaptations (for allergies and personal taste) for a potluck meal last week when we were in Cape Cod for my husbands "poker reunion"

My Twist on Ottolenghi's Tabbouleh (link to his recipe)

Since I can't eat the bulgur wheat that the recipe calls for, I substituted quinoa, added a generous amount of freshly squeezed lemon juice which I thought it needed, and some garlic powder.

Ottolenghi's Surprising Ingredients

His recipe called for two ingredients that gave me pause at first: pomegranate molasses and a spice called baharat. Baharat, in particular, had me second-guessing—it brought back memories of the spice my mother-in-law used in her Middle Eastern meatballs, and I wasn’t sure how that flavor would work in a fresh salad. But I’m glad I trusted the recipe! The baharat added a subtle depth of flavor, while the pomegranate molasses contributed a lovely sweet-tart note.

The recipe's two unique ingredients:

• Baharat – a warm spice blend similar to "allspice" made with cinnamon, cloves, cumin, coriander, nutmeg and black pepper.

• Pomegranate molasses – a tangy-sweet syrup made from pomegranates that added a bright, fruity note to the dressing.

Where can you find baharat and pomegranate molasses?

Try Middle Eastern grocery stores or the international section of larger supermarkets. You can also find both of the items online.

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Why You’ll Love This Recipe. 

• Naturally gluten-free – quinoa is a perfect naturally gluten-free substitute for bulgur wheat.

• Bursting with fresh herbs – fresh parsley, mint, dill, and scallions make it bright and refreshing.

• Unique flavor twist – baharat and pomegranate molasses take it to the next level.

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Versatile side dish – serve it any protien or enjoy it on its own.

Pomegranate Quinoa Tabbouleh Recipe

The recipe concentrates on greens, not grains. There is a small amount of quinoa compared to the greens.

Ingredients

• 1 cup uncooked quinoa, rinsed and then cooked

• 2 cups parsley, finely chopped

• ½ cup mint leaves, finely chopped

• 4 scallions, finely sliced

• 1 cup each of cucumber and celery finely diced

• 2 tbsp pomegranate molasses

• 1 teaspoon of baharat spice blend

• 3 Tbsp olive oil (I've made it without the oil too)

• Juice of 1 lemon (my addition!)

• When done add salt, pepper and garlic powder to taste

Instructions

1. Cook quinoa according to package directions. When done cooking, set it aside and let it cool before adding to salad.

2. In a large bowl, combine parsley, mint, scallions, celery and cucumber.

3. Add the cooled quinoa and toss to combine.

4. In a small bowl, whisk together pomegranate molasses, baharat, olive oil, and lemon juice. Season with salt and pepper and garlic powder.

5. Pour dressing over salad, mix well, and adjust seasoning to taste.

Serve chilled or at room temperature as a side dish or light lunch.

Place in individual little molds and then unfold the mold to serve. 

My Notes: 

1. Cook the quinoa at least an hour before you plan to assemble the recipe to give it enough time to cool.

2.  For variety add finely chopped tomatoes to this recipe

3. Quinoa is a high protein plant-based grain-like seed

4. Garnish with pomegranate seeds.  This would be a perfect side dish for the holiday.

5. Rosh Hashanah begins at sundown of Sept 22 and ends Sept24 at sundown this year 

Why does the Jewish New Year fall on different dates each year? 

The Jewish calendar, which dates back over 5,000 years, is a lunar calendar; the American calendar is a solar calendar. Each calendar has a different amount of days - therefore the Jewish holidays fall on different days each year on our Gregorian American used calendar.  

What are some of the other symbolic (Simanim) foods traditionally eaten at the Jewish New Year? 

1. Apples 
2. Honey
3. Dates
4. Fish Head (or any head- so vegetarians can use a head of cabbage or lettuce or cauliflower) The symbolism is that you should always strive to be at the head or top in life not the tail or bottom.
5. Pomegranates
6. Leeks
7. black eyed peas
8. Beets/carrots

See my previous post explaining the symbolism of foods with recipes.

A you familiar with or a fan of Yotam Ottolenghi's recipes? Have you ever made any of his recipes?