King Solomon’s Table, by James Beard Award-winner Joan Nathan, is a fascinating journey of Jewish recipes that takes readers through centuries and across continents. Chefs at Whole Foods were so impressed with the recipes from this book that they partnered with Nathan to make some of the dishes available at stores for the High Holidays. As a result, this Rosh Hashanah you may order traditional Ashkenazi dishes from Whole Foods, as well as specialties from the Sephardic and Mizrahi table.
Whole Foods is making an effort to reach out to the Jewish community with ancient recipes that are now new again. Long forgotten grains, such as freekeh, have been incorporated into some of these recipes.
People who love “King Solomon’s Table,” but don’t have the time or inclination to cook the recipes for their Rosh Hashanah dinner, will now have the convenience of being able to purchase some of Nathan’s recipes at Whole Foods (available only in the Mid-Atlantic states). Orders may also be placed online. This year, it is possible to purchase Jewish Italian cod, sweet and sour cabbage, seven species salad, sweet noodle kugel and tahini cookies.
For those who would like to cook a recipe from “King Solomon’s Table,” here is a delicacy from the Syrian Jewish community.
- 1/2 cup (50 grams) pine nuts
- 1 large sweet onion, diced (about 1 1/2 cups or 350 grams)
- 2 tablespoons olive oil
- 2 pounds (907 grams) ground beef
- 2 cloves garlic, minced
- 1/4 teaspoon ground Aleppo or Marash pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1/4 teaspoon cinnamon
- salt and freshly ground pepper to taste
- 2 large eggs
- 1 teaspoon tamarind concentrate
- 2 teaspoons tomato paste or ketchup
- 1/2 cup breadcrumbs, fresh
- 1/4 cup (59 ml) olive oil
- 1 1/2 onions, diced (1 1/3 cups or 165 grams)
- 1 1/2 tablespoons tamarind concentrate
- 2 cups (440 grams) pitted sour cherries or frozen dark red cherries
- 2 cups (440 grams) dried cherries
- Juice of 2 lemons
- 1 1/2 teaspoons ground allspice
- salt and pepper
- 1 1/2 cups (355 ml) beef stock
- 1 1/2 cups (355 ml) red wine
- 2 tablespoons chopped parsley or cilantro
- Preheat the oven to 350 °F. Toast the pine nuts by stirring often in a small dry skillet over medium heat, until lightly brown, about 5 to 10 minutes. Remove to a medium bowl.
- Sauté the onions in the oil in a nonstick frying pan until lightly caramelized, about 20 to 30 minutes.
- Add the onions to the pine nuts, and then add the ground beef, garlic, Aleppo or Marash pepper, cumin, allspice, cinnamon, salt and pepper. Break the eggs into the bowl and stir in the tamarind and tomato paste or ketchup, mixing gently with your hands until just combined. Then add just enough breadcrumbs for the meat to become clammy.
- Take about 1 1/2 tablespoons of meat and slap the beef several times into the center of the palm of your hand to emulsify. Shape into small meatballs, about 1 1/4 inches in diameter. Put on two rimmed baking sheets and bake for about 20 minutes, or until done but still juicy. You should get about 36 meatballs.
- While the meatballs are baking, make the sauce: Heat the oil in a medium saucepan set over medium-high heat. Add the onions and sauté until transparent. Then add the tamarind, pitted sour or frozen cherries, dried cherries, lemon juice, allspice, salt, pepper, beef stock and wine. Simmer together for about 20 to 25 minutes, until the sauce is slightly thickened.
- Mix the meatballs with the sauce and serve, sprinkled with chopped parsley or cilantro, over rice.
Note: You can make this dish ahead and freeze if you like. Defrost in the refrigerator overnight, and then reheat in a pan, covered, over medium heat until warm.
Yield: 6 to 8 servings
Recipe reprinted with permission.