Tisha B’av isn’t one of the better-known Jewish holidays. I’ve heard people say “oh yeah, I think that’s when you can’t get married.” Or, “you can’t get a haircut or listen to music.”
All true, and much more, and that’s because, unlike holidays when we celebrate joyful occasions such as a new year or deliverance from Pharaoh, Tisha B’av is when observant Jews mourn the destruction of the First and Second Temples. In addition, we remember the numerous times throughout history that the Jewish people were subjected to pogroms, exile and a multitude of other catastrophes. These are days that we don’t celebrate; we grieve.
Mournful times deserve respect and reflection. During the nine days leading up to the actual holiday (which begins at sundown on August 10th) many families will refrain from the usual pleasure-filled events and activities that make up our lives.
That includes getting married or getting a haircut or listening to music.
It also includes refraining from eating certain foods.
Tisha B’av is a full fast day, but during the days leading up to it many families don’t eat meat. Fish, dairy, vegetarian — is on the menu, and especially eggs and lentils, which are considered “mourner’s food.”
It’s just as well frankly. Skipping heavy meat meals during the hot weather makes good sense. It’s a whole lot smarter to eat fish, dairy and vegetarian.
Whether or not you follow the culinary guidelines during the Nine Days, this dish will do!
Anytime.
It’s my particular riff on classic kasha varnishkes. Our family really doesn’t like kasha, so I make the dish using bulgur wheat. Not only does it taste better, it’s easier to prepare and easier on the digestion.
Bulgur wheat or kasha varnishkes is usually a side dish, but it becomes a full meal if you add a fried egg or two on top.
Bulgur Wheat Varnishkes
6 tablespoons vegetable oil
1 cup bulgur wheat
1-3/4 cup water, vegetable stock (can use chicken stock)
2 large onions, chopped
Salt and freshly ground black pepper to taste
6 ounces bow-tie pasta
6 fried eggs
Heat 3 tablespoons of the vegetable oil in a sauté pan over medium heat. Add the bulgur wheat and cook, stirring occasionally, for about 3-4 minutes or until lightly toasted. Pour in the water or stock, bring to a boil, lower the heat and cover the pan. Cook for about 20 minutes or until all the liquid has been absorbed. Heat the remaining 3 tablespoons vegetable oil in a sauté pan over medium heat. Add the onions, sprinkle with salt and pepper and cook for about 20 minutes, stirring often, or until the onions are soft and browned. Cook the pasta according to directions on the package. Combine the bulgur wheat, pasta and onions in a large bowl. Sprinkle with salt and pepper. Keep warm while you fry 6 eggs, sunnyside-up style.
Makes 6 servings