Detroit -- The Chaldean American Ladies of Charity (CALC), launched their new Middle Eastern cookbook last week titled, Ma Baseema, which means,"how good it is" in Chaldean. This new cookbook is filled with tasty, healthy and beautiful recipes from the Middle East.

The cookbook was inspired by a need to capture the wonderful recipes that this community has to offer and to pass it along to future generations. Next, the group organized a committee and a cook-off with many different recipes that were sampled in a test kitchen.

The CALC have been deeply involved in a variety of philanthropic activities since 1961 to help needy families and support refugee resettlement efforts. The launch party, held at West Bloomfield's Shenandoah Country Club, provided a time to celebrate food, family, health and the Chaldean-American community. More than 600 guests were in attendance along with cookbook contributors who prepared their special recipes for everyone to try.

As a sponsor of the cookbook launch party, Blue Cross Blue Shield of Michigan asked me and other staff nutritionists to conduct a recipe analysis to select the healthiest recipes. This was not an easy task because pretty much every recipe is healthy in this cookbook. The BCBSM-endorsed healthy recipes were selected for having the least amount of calories and fat, and the most nutrients.

The following recipe is for the Bulghur and Parsley Salad, aka Taboulee, submitted by Venus Sadek. This salad is perfect year-round, but the refreshing, lemony dressing offers a particularly refreshing warm weather treat.

Ma Baseema's Bulghur and Parsley Salad aka Taboulee

This recipe, submitted by Venus Sadek, appears in the new cookbook, Ma Baseema, by the Chaldean Ladies of Charity.

Preparation time: 45 minutes
Serves 6-8
For the Salad

1/3 cup fine bulghur #1
3 bunches fresh parsley, finely chopped
1 bunch fresh mint, finely chopped
2 large tomatoes, chopped into small cubes
1 bunch green onions, finely chopped
Lettuce leaves (garnish)
Pita bread to serve

Soak bulghur in water for 10 minutes, and then drain very well by squeezing water out completely. Set aside. Mix bulghur with parsley, mint, tomatoes and green onions.

For the Dressing

1/2 teaspoon salt
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice, or to taste
dash black pepper
dash red hot pepper
dash cinnamon
1/2 teaspoon sumac

Combine dressing ingredients and toss with the salad just before serving. Garnish with lettuce leaves.

Serve with soft or toasted pita bread.

The cookbook can be purchased online via the CALC website. The wonderful food and beautiful photography make this book a great gift for Mother's Day, or for your favorite foodie. Bon appetit!