Let’s Talk About the Trees - preparing for Tu B’Shvat

 Next Wednesday evening the Jewish holiday of Tu B’Shvat begins. Tu B’Shvat the 15th day of the Hebrew month of Shevat, the New Year or birthday of the trees.  For me this has always been a much needed reminder that Spring is coming, that there will be warmer sunnier days soon.  In Israel Tu B’Shvat actually coincides with the beginning of Spring and traditionally this is when new trees are planted.  The almond trees are starting to blossom and according to Halacha (Jewish Law) the age of the existing fruit trees is counted.  The fruits of Israel, the Seven Species, Shiv’at HaMinim of Israel are celebrated and eaten.  Wheat, Barley, Grape, Fig, Pomegranate, Olive and Date Honey.  Often Carob pods (Bokser) and Almonds are added to the assortment of foods eaten on this day.  It isn’t a holiday spent in the synagogue praying and unlike Shabbat it is a regular weekday. 

              Many Families observe the day by serving foods prepared with the above mentioned foods and planting trees (weather and climate permitting).  When I taught supplemental Hebrew school and preschool my classroom activities often involved preparing some sort of treat.  Over the years I became frustrated with only offering a dessert type option to my students.  Making foods that represent the chagim (holidays) doesn’t have to be a sugar fest. One of the most successful recipes that I created was for Tu B’Shvat Tabouli. The recipe has been refined and tweaked many times and can be adapted to accommodate allergies and personal taste.  There are some adaption suggestions at the end of the recipe.  

 Tu B’Shvat Tabouli

Ingredients:

Wheat - 1 box Near East Tabouli Mix

Barley - 1 cup Cooked Barley 

Grape – 1 cup Red Grapes & 1 cup Green Grapes cut in half

Fig – 1 cup Fresh Figs diced or ½ cup Dried Figs Diced

Pomegranate – 1/2 cup to 1 cup Pomegranate Seeds (fresh or dehydrated)

Olive – 1 cup Black Olives & 1 cup Green Olives sliced or cut in half

Date – 1 cup Dried Pitted Dates diced

½ cup Pom Pomegranate Juice

¼ cup Silan (date honey)

Salt & Pepper to taste

Directions:

Prepare the tabouli mix according to package directions, omitting the oil & lemon juice.  Cook the barley (½ cup dried pearl barley in 1 cup boiling water until the barley is soft and liquid absorbed).  Once the tabouli and barley are cool add them to a large mixing bowl.  Cut and chop the grapes, figs, olives and dates.  Seed the pomegranate or use the packaged already seeded pomegranate seeds.  Add all of these to the bowl.  Stir to combine.  In a small jar or container with a lid mix ½ cup pomegranate juice, ¼ cup silan and ¼ cup olive oil to make a dressing for the salad.  Pour the dressing over the salad, stir and taste.  Adjust seasoning with salt and pepper as needed.