Serve at room temperature garnished with remaining lemon zest, parsley, cilantro and mint. Slowly add the olive oil, whisking briskly to emulsify. In a small bowl, whisk the cumin, coriander, sea salt, pepper and 2 tsp. Place remainder of herbs in the bowl with barley. each of the parsley, cilantro and mint for garnish. In a medium bowl, combine barley, garlic, cucumber and green onion. minced or grated lemon zest, dividedįluff barley with fork to separate grains. kosher or coarse sea salt, plus more as needed ¾ cup finely chopped flat-leaf parsley, divided.½ cup thinly sliced green onions (white and light green parts).1 cup diced Persian or English cucumbers (¼-inch cubes).Rabbi’s Table Salad with Barley and Cucumbers Serves 4-6 These recipes have been adapted for style and to reflect my experience making them. According to Joseph, anumlin is often mentioned as a celebratory drink the rabbis urged people to imbibe on Shabbat or holidays. The honeyed wine is her recreation of anumlin, a Jewish adaptation of a Roman beverage. to recreate dishes.Ī barley and cucumber salad uses mostly familiar ingredients, though Joseph replaced hard-to-find citrons with lemons. Joseph jokes that the Talmud does not exactly offer recipes with specific instructions or measurements, and she has had to search Roman and other resources from the early centuries C.E. Often teaching about food in the Talmud, she’s writing a book on the topic.īesides beer, wine, herbs and spices, the Talmud references other foods, Joseph says: “Honey mustard goes back to the Talmud.” Joseph, who lives in Berkeley, is a scholar, culinary historian and chef who is fascinated by the role food plays in these tracts and how it reflects life at the time they were written. What foods did the sages eat and write about? What does that tell us about Jews of ancient times? Rabbi Rebecca Joseph has pondered such questions in her studies of the Talmud and other classical rabbinic sources to understand how food was part of everyday and religious life.
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March 2023
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