This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights.
Today’s presenter is Itta Werdiger Roth, a boutique chef and former owner of Mason & Mug.
On 15 Shvat we celebrate the seven fruits unique to the Land of Israel. Combining the sweetness of figs and dates with the saltiness of olives upon a bed of tahini-infused wheat berries, this grain bowl recipe is both an aesthetic and gustatory delight.
You will need:
1 cup uncooked wheat berries (rinsed) Kosher salt
freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp tahini (plus 2 tbsp of water)
1 lemon (zest & juice squeezed)
1 bunch flat leaf parsley (stems removed)
½ cup parsley
kalmata olives (sliced)
3 pitted dates (chopped)
½ cup walnut halves
• Cover wheat berries 1 inch with water in a medium saucepan set over high heat. Add a generous pinch of Kosher salt. Bring to a boil, cover, reduce heat to low and simmer until chewy, 40-50 mins. Drain and transfer to a medium bowl.
• While wheat berries are cooking, whisk together the tahini, lemon zest and juice, water, & olive oil in a small bowl. Season to taste with salt and pepper.
• While the drained cooked wheat berries are still warm, toss with the tahini mixture. Stir in the chopped dates, figs and olives. Fold in the parsley, grapes and walnuts. Serve topped with the crumbled feta and fresh figs.