In the February issue’s Taste department, Senior Editor Lori Moffatt writes about Central Market’s Cooking School, which offers classes in topics as diverse as Knife Skills 101 to Gluten-Free Baking. During Lori’s most recent class, a “pop-up” Lebanese dinner featuring London-based chef Anissa Helou, the class learned to make a variety of Lebanese appetizers, including a hummus made from butternut squash (instead of chick peas) and a white tabbouleh using cabbage instead of traditional parsley. Here are the adapted recipes.
Butternut Squash Hummus
After the squash is soft and cool, cut in half, scoop out seeds, and peel. Place in food processor. Add garlic, tahini, lemon juice, cumin, and salt. Process until smooth.
Transfer the dip to a shallow serving bowl. Make a groove inside the outside rim of the bowl, and drizzle olive oil into the groove. Sprinkle with chopped parsley. Serve with flat bread.
Rinse the bulgur in water. Drain and set aside to fluff up for about a half hour.
Place the cabbage, onion, mint, and tomatoes in a large bowl. Add the bulgur, lemon juice, and oil. Season with Aleppo pepper, salt, and pepper. Serve.
From the January 2013 issue.