Bulghur Pomegranate Salad

• 
  
• 1 1/2 cups bulgur wheat
• 1 1/4 cups water
• 1/4 fresh lemon juice
• 2 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 green onions, white and green parts, thinly sliced
• 1 large clove garlic, minced
• 1/2 cup chickpeas (optional)
• 1/3 cup pomegranate seeds
• 1/4 cup sliced almonds, lightly toasted
• 1/2 cup packed fresh mint leaves, chopped
• 1/2 cup packed fresh flat-leaf parsley leaves, chopped

• Place the bulgur in a large heatproof bowl. Bring the water to a boil, then pour over the bulgur. Stir in the lemon juice, olive oil, cumin, coriander, salt and pepper. Cover and let stand at room temperature until all of the liquid is absorbed and the bulgur is tender, about 20 minutes.
• Fluff with a fork. Add all of the remaining ingredients except the mint and parsley and stir to combine. If the bulgur is too dry, add more olive oil or lemon juice. Taste and adjust seasoning. Cover and refrigerate for up to 4 hours if not serving immediately.
• Before serving, bring to room temperature, if refrigerated. Add the mint and parsley and gently combine.

 Zaidy's Pan Potato Kugel (Serves about 12)

1 large or 2 small yellow onions
3 pounds or about 5 large baking — Russet or Idaho — potatoes, peeled
1/3 cup potato starch or cornstartch or flour or matza meal
2 teaspoons kosher salt
Lots of freshly ground black pepper
3 large eggs
5 tablespoons olive oil, schmaltz or another oil of your choice

Heat oven to 350°F.

By hand: Chop onions very finely and coarsely grate potatoes.

With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes — I like to do this one their sides, for the longest strands.

Both methods: Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together with two forks or, as I do it, your very clean hands, evenly coating strands. Break eggs right on top and again use forks or your fingers to work them into the strands, evenly coating the mixture.

Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet  (or non-stick pan) over high heat until very hot. Pour potato-egg mixture into pan carefully (it’s going to splatter) and spread evenly in pan. I like to twist and tousle the top strands a little for a pretty final texture on top. Drizzle with last tablespoon of oil. Reduce the heat to low or medium-low; you should see and hear very gentle sizzling around the outside of the kugel. (Long, slow cooking is key to developing a thick, dark, crisp crust.) Cook until well browned on 1 side, about 25 to 30 minutes -- quite a long time. Carefully slide the kugel onto a plate. If necessary, add another 1 tablespoon or less of oil to the skillet. Carefully turn the kugel back into the skillet, its uncooked side down. Cook until well browned on the second side, about 25 minutes.