How To Create A Table In React

Peace, forgiveness, and understanding--especially understanding--aren't easy when you have a language barrier. That's what faced the Parents Circle - Families Forum. This group, made up of Palestinians and Israelis who have lost family in the conflict, began as an outlet for grief. But their words of comfort were getting lost in translation. "We mostly speak Hebrew, and the Palestinians speak Arabic, so we had to have translators," says Israeli Tamara Rabinowitz.

In 2004, Robi Damelin, another Israeli member, realized cooking was an idiom all the women understood. She suggested a potluck, and one of the Palestinian members offered to host it. They all crowded into her kitchen together reheating food and arranging dishes. Pretty soon the dining table was packed, and amazing aromas--lemon, onion, allspice, cumin, and ginger--filled the house. A huge platter heaped with traditional chicken m'sukhan dominated the spread.

"Some of the women had brought photos of relatives, and when they showed us, we cried and hugged and tried to console them," says Anne Glauber, president of the American Friends of the forum. But when they ate, recalls Rabinowitz, the mood shifted. "It's still that way whenever we meet," she says. "Sad and emotional at first. Then, as we enjoy the food and compliment each other's cooking, we realize we're happy to be together." Aisha Khattib, a Palestinian, calls the potluck the beginning of her personal path to reconciliation.

The organization promotes peace with support groups, summer camps for Palestinian and Israeli teens, TV and radio programs, and, yes, eating. "Sharing a meal can transform your relationship," says Damelin. "You nurture each other at the most essential level--with food. As you eat, you take time to share feelings. You forge a fellowship."

"We women have cooked and laughed a lot," says Israeli Mashka Litvak. "Making meals for each other--working together over the pots and pans, setting the table--has erased differences between us. We're united in sorrow and in yearning for peace." The women even swap culinary secrets--not something a serious Middle Eastern cook does lightly. The fact that Palestinian Siham Abu-Awwad does so is a sign of her respect for her Israeli friends, she says. She recalls seeing "the joy of tasting" on the faces of Israelis with whom she'd had a meal: "It is one of my favorite memories."

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Green Salad with Nuts & Seeds [Salat Yarok]

Food, Leaf vegetable, Dishware, Serveware, Vegetable, Leaf, Ingredient, Produce, Salad, Tableware,

"I like this recipe because it has so many textures yet is quick and easy. I took this to a Parents Circle lunch, carrying the tangy dressing separately in a jar so I could put it on at the last minute and keep the salad fresh." --Mashka Litvak, 61, lost her father, Moshe, and her brother, Arnon

Work Time: 10 Minutes / Total Time: 10 Minutes / Servings: 4

Dressing

2 Tbsp lemon juice (from 1 lemon)

1 Tbsp balsamic vinegar

1 tsp prepared mustard

1/2 tsp salt

2 Tbsp olive oil

1 Tbsp orange juice

1/8 tsp freshly ground black pepper

Salad

2 hearts of romaine (9 oz total), torn into bite-size pieces, about 4 c

1 1/2 oz feta cheese, crumbled

1 c cherry tomatoes, halved

1/2 c walnut halves, toasted and roughly chopped

1/4 c unsalted, dry-roasted sunflower seeds

1/4 c pine nuts, toasted

1. Prepare dressing: Combine lemon juice, vinegar, mustard, and salt in a jar. Cover and shake to dissolve the mustard and salt. Add oil, orange juice, and pepper. Cover and shake well.

2. Make salad: Combine all salad ingredients in large bowl. Pour dressing over salad and toss gently.

Nutritional Info Per Serving 299 cal, 7 g pro, 11 g carb, 3 g fiber, 27 g fat, 4 g sat fat, 431 mg sodium

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Double Roasted Chicken [M'sukhan]

Food, Cuisine, Serveware, Tableware, Ingredient, Drinkware, Dish, Seafood, Recipe, Meat,

"I learned this traditional dish from my mother, who in turn learned it from her mother, and so on back through the generations. Its flavorings add a piquant accent to the chicken. By giving the recipe to others (including the Israeli members of Parents Circle and the American readers of Prevention), I can share my culture and help support understanding." --Aisha Khattib, 40, lost her brother, Mohammed

Work Time: 20 Minutes / Total Time: 40 Minutes / Servings: 4

1 quartered chicken (2 1/2 lb), skin removed

1/2 c olive oil

2 Tbsp lemon juice (from 1 lemon)

3/4 tsp salt

1/4 tsp freshly ground black pepper

4 lg onions, sliced

4 lg pitas (6 1/2")

2 Tbsp pine nuts, toasted

1. Heat oven to 400Â°F. Put chicken on rimmed baking sheet. Mix oil, lemon juice, salt, and pepper. Brush about 1/4 cup over chicken.

2. Roast until chicken is nearly done, about 20 minutes. While chicken is roasting, add onions to remaining oil mixture and toss to coat thoroughly.

3. Heat large skillet over medium-high heat. Add onion mixture and cook until onions are golden brown, 8 to 10 minutes.

4. Remove chicken from oven and arrange pitas on baking sheet. Scatter half of the onions onto pitas, and place a chicken quarter on each. Roast 10 to 15 minutes longer, until chicken is done. Remove from oven, top with remaining onions, and sprinkle with nuts. Season to taste with salt and pepper and additional lemon juice, if desired.

Nutritional Info Per Serving 657 cal, 37 g pro, 49 g carb, 4 g fiber, 35 g fat, 5 g sat fat, 869 mg sodium

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Eggplant Dip [Mutabal]

Food, Ingredient, Cuisine, Tableware, Dish, Recipe, Plate, Dishware, Serveware, Comfort food,

"We Palestinians always serve eggplant when we have company. This recipe is very old; for generations, farmers took flatbread and mutabal to the fields." --Siham Abu-Awwad, 42, lost her brother, Yousef

Work Time: 15 Minutes / Total Time: 1 Hour / Servings: 6

2 lg eggplants (about 2 lb total), halved lengthwise

1 lg onion (unpeeled), halved

3 Tbsp lemon juice (from 1 1/2 lemons)

3 cloves garlic, minced

1 Tbsp tahini (sesame paste)

1-2 Tbsp water

1/4 c olive oil

1 1/2 tsp salt

2 Tbsp chopped parsley

1. Heat oven to 425Â°F. Line a baking sheet with foil and brush with olive oil. Put eggplant and onion cut side down on sheet. Bake until soft and blackened, about 30 minutes.

2. Remove from oven and let stand until cool enough to handle. Combine lemon juice, garlic, and tahini. Stir in water. Scrape seeds from eggplant and discard. Scrape out remaining flesh, put in strainer, and press out as much liquid as possible with the back of a spoon. Add to bowl. Peel and chop onion. Add to bowl.

3. Stir in oil and salt. To serve, drizzle with additional oil, if desired, and sprinkle with parsley.

Nutritional Info Per Serving 138 cal, 2 g pro, 11 g carb, 5 g fiber, 10.5 g fat, 1.5 g sat fat, 587 mg sodium

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Stuffed Squash [Koosa Mashi]

"I served this dish when we had Israeli members of the group join our family as we broke the fast after the Muslim holy month of Ramadan." --Jalilla Abu-Awwad, 40, lost her brother-in-law, Yousef

Work Time: 15 Minutes / Total Time: 55 Minutes / Servings: 4

2 lg zucchini, halved

1/4 c olive oil, divided

2 med onions, finely chopped

1 lb 95% lean ground beef, lamb, or a combination

1 c cooked rice

1 tsp ground cinnamon

1 tsp salt

1/2 tsp ground allspice

1/4 tsp freshly ground black pepper

Pinch of red-pepper flakes

1/4 c pine nuts, toasted

1 Tbsp lemon juice (about 1/2 lemon), optional

1/2 c plain yogurt (optional)

1. Heat oven to 350Â°F.

2. Put squash cut side down on oiled baking sheet. Bake 25 minutes. Remove flesh, leaving 1/4" of wall intact. Reserve 1/2 cup of flesh.

3. Heat 2 tablespoons oil in skillet over medium-high heat. Add onions. Cook 10 minutes. Add beef and 2 tablespoons oil and cook, breaking up, until brown, 5 to 7 minutes.

4. Stir in rice, cinnamon, salt, allspice, both peppers, and 1/2 cup zucchini flesh. Cook 2 to 3 minutes. Stuff squash with meat filling and top with nuts.

5. Put zucchini on baking sheet and roast until filling is light brown, 3 to 5 minutes. Drizzle with lemon juice and dollop with yogurt, if desired.

Nutritional Info Per Serving 431 cal, 29 g pro, 23 g carb, 4 g fiber, 25.5 g fat, 5 g sat fat, 677 mg sodium

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Fresh Fruit Bake [Ogat Perot Triot]

Food, Cuisine, White, Finger food, Tableware, Dish, Meal, Baked goods, Serveware, Ingredient,

"This dessert is one of my family's longtime favorites. You can adapt it to many fruits--fresh figs, apples, peaches, plums, or, as I prepared it here, pears." --Robi Damelin, 66, lost her son, David

Work Time: 15 Minutes / Total Time: 55 Minutes / Servings: 8

2 c all-purpose flour

1/2 c light brown sugar

2 Tbsp granulated sugar

2 tsp baking powder

1 tsp ground ginger

1/2 tsp ground cinnamon

Pinch of salt

1 lg egg, lightly beaten

1 tsp vanilla extract

1/4 c + 2 Tbsp butter, softened, divided

1 1/4 lb firm ripe pears, such as Bosc (about 5), peeled, cored, and sliced

1. Heat oven to 350Â°F. Grease 13" x 9" baking dish with butter or coat with cooking spray.

2. Combine flour, sugars, baking powder, ginger, cinnamon, salt, egg, vanilla extract, and 1/4 cup of the butter in large bowl. Rub together with your fingers or mix with a pastry blender until crumbly.

3. Press about half of the crumb mixture onto bottom of prepared dish. Arrange pears in dish, scatter remaining crumbs on top, and pat down to make a solid layer. Cut remaining 2 tablespoons butter into 1/4" cubes and scatter over the top.

4. Bake until topping turns golden and crisp, 30 to 40 minutes. Remove from oven, let cool slightly, and serve warm or at room temperature.

Nutritional Info Per Serving 304 cal, 4 g pro, 51 g carb, 3 g fiber, 9.5 g fat, 6 g sat fat, 184 mg sodium

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Four Seasons Fruit Salad [Salat Perot]

Food, Tableware, Dishware, Serveware, Fruit, Sweetness, Cuisine, Produce, Dish, Ingredient,

"You can vary this salad by following a simple rule: Start with fresh fruit, then add canned and dried fruits that ripen at different times of the year. As I was creating this dessert, Vivaldi's Four Seasons was playing, and I realized that was the perfect name for it because you have them all in one bowl." --Tamara Rabinowitz, 70, lost her son, Ido

Work Time: 25 Minutes / Total Time: 25 Minutes / Servings: 4

1 c seedless grapes, halved

2 oranges, peeled and sliced

1 tart apple (such as Granny Smith), cored and cubed

1 pear, cored, peeled, and cubed

1/2 c mixed dried fruit (such as figs, dates, and raisins), chopped

1 can (20 oz) lychees with syrup

Combine all ingredients in large serving bowl, toss together, and chill until ready to serve.

Nutritional Info Per Serving 276 cal, 2 g pro, 69 g carb, 6 g fiber, 0.5 g fat, 0 g sat fat, 75 mg sodium

Find out about the group's US events by e-mailing americanfriends@parentscircle.org. Buy jewelry made by an Israeli artist who is a member and lost her two brothers in the conflict at theparentscircle.org. All proceeds go to Parents Circle.

Try this healthy eating style

For more recipes rich in fruits, veggies, and good fats, go to prevention.com/middleeastern.

Stephanie Woodard Stephanie Woodard is a New York City-based writer who covers food, gardening, health, and human rights, among other subjects.

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