The all-in-one meal in a bowl has become very popular. Sometimes known as Buddha bowls, their generous and overstuffed nature seem to me like something Jewish grandmothers would serve.
A few columns ago I presented Bubbe Bowls, an Ashkenazi take on Buddha bowls. This week I am offering an Israeli spin with Savta Bowls — packed with Middle and Near Eastern flavors. “Savta” is Hebrew for grandmother.
One highlight is that they can be put together with make-ahead ingredients. For example, the pickled turnips can be made just before serving, but are even better when made and chilled in advance.
Another highlight is that this recipe makes more than is needed, meaning tasty leftovers or snacks.
Savta Bowls
Serves 4-6
½ cup drained Quick Pickled Turnips, chilled (recipe below)
1 recipe Spiced Lentils and Rice (recipe below)
1 recipe Sautéed Eggplant (recipe below)
4 hard-boiled eggs, sliced
1 cup cooked, chopped kale
1 cup chopped tomatoes
8 oz. feta, crumbled into ¼-inch chunks
½ cup plain yogurt (not Greek)
½ cup tahini
½ cup pomegranate molasses
¼ cup chopped cilantro
Have ready turnips, lentils and rice and eggplant (from recipes below), plus eggs and kale. Everything except turnips should be room temperature. If desired, warm lentils and rice, eggplant and kale before assembling. In each of 4 bowls, place
¼ of lentils and rice. Top with ¼ of turnips, eggplant, eggs, kale, tomatoes and feta. Drizzle with ¼ of the yogurt, tahini and molasses. Garnish with ¼ of cilantro. Divide ingredients into 6 bowls for less hearty appetites.
Quick Pickled Turnips
½ lb. small turnips
1 medium red onion
2½ cups distilled white vinegar
¼ tsp. sugar
¼ tsp. ground black pepper
1 tsp. salt
¼ tsp. red pepper flakes
1 garlic clove, very thinly sliced
½ cup water
Peel turnips. Cut in half from top to bottom. Place flat side down. Slice into very thin half moons. Prepare onion the same way. Heat vinegar sugar, pepper, salt and red pepper to simmer in medium saucepan. Add turnips and onions. Return to simmer. Cover. Simmer for 3 minutes. Remove from heat, stir in garlic and water. Keep covered 10 minutes. Store airtight in refrigerator for up to a week.
Spiced Lentils and Rice
1 medium-large yellow onion
¼ cup olive oil, divided
½ tsp. salt, divided
2 cups cooked brown or green lentils, room temperature
2 cups cooked brown rice, room temperature
¼ tsp. ground black pepper
½ tsp. ground cumin
½ tsp. ground cinnamon
â…› tsp. red pepper flakes
Slice onion from top to bottom. Place flat sides down. Thinly slice into half moons. Heat 2 Tbs. oil in large fry pan over low heat. Add onions. Sprinkle with ¼ tsp. salt. Sauté, stirring occasionally, for about 45 minutes until sweet and very brown (do not blacken). Stir in 1 Tbs. oil, lentils, rice, remaining salt, black pepper, cumin, cinnamon and red pepper flakes. Sauté over medium heat, stirring often, until well mixed and heated through. Stir in remaining oil.
Sautéed Eggplant
1 lb. small eggplants
2 Tbs. oil
¼ tsp. salt
¼ tsp. ground black pepper
¼ tsp. crumbled dried mint
Slice eggplant into ¼-inch slices. Heat oil over medium high heat in large fry pan. Add vegetables. Sprinkle with salt, pepper and mint. Sauté, stirring often, until browned and cooked through.
Faith Kramer is a Bay Area food writer. She blogs at www.clickblogappetit.com. Contact her at [email protected].