Good AMEN Day, ,
Just in case you are trying to find that last-minute recipe for the holidays, today I’m inviting you into the kitchen with me for something simple, beautiful, and deeply rooted in biblical food tradition. 🌿
This YouTube video is available, and chef Moshe and I are making a classic tabbouleh recipe—inspired by
the Eucalyptus Cookbook and the
Eucalyptus Restaurant in Jerusalem.
Although I truly wanted to go to Jerusalem this past summer, the war diverted my trip. So, cooking with Chef Moshe in my kitchen was second best. He was such a delight and his wisdom is greater than any other cook I have met. Listen intently. This recipe isn’t the grain-heavy version you might be used to.
This is tabbouleh the way it was meant to
be:
- Fresh.
- Green.
- Herb-forward.
- Alive.
From the moment the parsley and mint are chopped, the kitchen fills with the most heavenly aroma. It’s a reminder that God’s foods don’t need much—just care, intention, and balance.
In the video, we will walk through:
-How to prepare bulgur properly (just enough, not too much)
-Why texture and knife work matter
-How to balance lemon and olive oil
-And the
beauty of pomegranate—one of the Seven Species of the Promised Land—and why it adds both flavor and nourishment
This dish works wonderfully as:
• a light meal
• a side dish
• a lettuce-cup filling
• or part of a Middle Eastern spread
It’s high in fiber, gently filling, and incredibly satisfying—without heaviness.
Scripture reminds us:
““Whether then, you eat or
drink or whatever you do, do all to the glory of God.” (1 Corinthians 10:31)
That’s what this recipe feels like to me—food prepared to His glory.
👉 Watch the Tabbouleh Recipe on YouTube here:
