Narjissiya With Asparagus Halloumi And Sumac Recipes

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NARJISSIYA WITH ASPARAGUS, HALLOUMI AND SUMAC



Narjissiya With Asparagus, Halloumi and Sumac image

Narjissiya refers to any of several dishes found in medieval Arab cookery books made with sunny-side-up eggs. The word itself means "like narcissus," a name likely chosen for the dish's vibrant white and yellow colors, just like the narcissus (daffodil) flower. The ancient variations and ingredients were endless, from meat and broad beans to chickpeas and yogurt, but the choice of ingredients here - and bright flavors - are inspired by spring, and asparagus, which grows wild in the fields of the Levant. The citrusy sumac and olive oil complement asparagus and eggs, but their flavors do stand out, so use the best you can find.

Provided by Reem Kassis

Categories     vegetables, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

75 grams pita bread (about 1 medium pita), cut into bite-size pieces (or simply use a handful of pita chips)
1 tablespoon good-quality sumac
2 tablespoons good-quality extra-virgin olive oil
Scant 1/2 cup plain yogurt
1/4 teaspoon kosher salt
2 teaspoons plus 1 tablespoon olive oil
5 to 6 ounces halloumi, cut into bite-size cubes (about 1 cup) and dried well on paper towels
1 (14-ounce) bunch asparagus (see Note), woody ends trimmed, chopped into 1-inch pieces (about 2 heaping cups)
1/2 teaspoon kosher salt
1 large or 2 small garlic cloves, crushed in a garlic press or minced
4 eggs

Steps:

  • Prepare the pita croutons: Heat oven to 350 degrees. Arrange the pita pieces on a baking sheet in an even layer. Bake until the squares are completely dry and crisp, and starting to darken in color, about 10 to 15 minutes. (This step can be done a couple of days in advance, and the bread stored in an airtight container or a resealable plastic bag. Or you can do it while you prep the rest of the dish. Skip this step if using the pita chips.)
  • Meanwhile, prepare the sumac oil: Combine the sumac and olive oil in a small bowl and mix well.
  • Prepare the yogurt: Mix together the yogurt and salt with 1 to 2 tablespoons water, just enough to get a thick drizzling consistency. Set aside.
  • In a medium cast-iron (or non-stick) frying pan, heat 2 teaspoons olive oil over medium. Add the halloumi pieces in a single layer. Do not move them around or flip them over until any released water evaporates and pieces start to brown, about 2 minutes. Flip them over and cook for another minute until the other side is browned. Transfer to a small plate and set aside.
  • To the same pan, add the remaining 1 tablespoon olive oil and heat over medium. Add the asparagus and salt and cook, tossing around, just until bright green and glossy, about 2 minutes. Add the garlic and continue to cook for another minute or so, just until fragrant.
  • Crack the eggs over the asparagus. Return the halloumi cheese to the pan, dispersing it evenly over the whites and the asparagus, then cover the pan and cook until your desired level of doneness, about 3 to 5 minutes.
  • To serve, scatter the pita croutons over the dish, then drizzle with the yogurt and sumac oil.

SMOKED SALMON, BBQ ASPARAGUS AND HALLOUMI WITH SALSA VERDE



Smoked Salmon, BBQ Asparagus and Halloumi With Salsa Verde image

Make and share this Smoked Salmon, BBQ Asparagus and Halloumi With Salsa Verde recipe from Food.com.

Provided by Poppy

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

20 asparagus spears, blanched
400 g halloumi cheese, 8 thick slices
400 g smoked salmon
1/4 bunch flat leaf parsley
2 lemons, juice of
1/2 cup grated parmesan cheese
50 g capers
2 tablespoons olive oil
salt and pepper
arugula leaf

Steps:

  • Brush haloumi with oil and brown up on a hot plate until crust forms.
  • Brush asparagus with oil, sprinkle with salt and pepper and chargrill until you get the desired effect.
  • For salsa verde, place parsley, lemon juice, capers, olive oil and parmesan in a food processor and blend until smooth.
  • Place haloumi on plate, top with rocket and asparagus.
  • Spoon over some salsa verde, layer on slices of salmon and garnish with lemon wedge and drizzle over olive oil.

Nutrition Facts : Calories 258.5, Fat 15, SaturatedFat 4.1, Cholesterol 34, Sodium 1360.6, Carbohydrate 6.7, Fiber 2.2, Sugar 1.8, Protein 25.5

CARROT MAQLUBA



Carrot Maqluba image

Maqluba is a traditional Palestinian dish made of rice, meat and fried vegetables, most often eggplants (in summer) or cauliflower (in winter), although some like to combine both, and add carrots as well. There are probably as many variations of this dish as there are families. A very popular, easy version is the one made with only carrots. Although maqluba is usually perceived as a time-consuming dish - you typically make broth, fry all the vegetables, assemble in layers and so on - this version uses a boneless, tender cut of meat, ready-made broth and a single pot. The whole dish is quick, and easy enough that you can make it on any weeknight in under an hour.

Provided by Reem Kassis

Categories     grains and rice, meat, one pot, steaks and chops, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound jasmine or other long-grain rice (about 2 1/4 cups)
2 teaspoons kosher salt, plus more as needed
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
4 tablespoons olive oil or ghee (or a combination)
1 pound boneless rib-eye steak, cut into bite-size cubes
1 yellow onion, halved and sliced into 1/2-inch strips
14 ounces carrots (about 4 medium-large), peeled and cut into 2 1/2-by-1/2-inch matchsticks
4 cups good-quality store-bought or homemade chicken broth
1/4 to 1/2 cup toasted or fried slivered almonds

Steps:

  • Wash the rice until the water runs clear. Add rice to a bowl with water to cover and leave to soak for 15 minutes, then drain. To the drained rice, add 1 teaspoon each salt and pepper, plus all the spices. Mix to combine, then set aside.
  • In a medium (9- to 10-inch), lidded nonstick pot (preferably not deeper than 6 inches), heat the olive oil over medium until shimmering but not smoking. Add the steak cubes, onions and the remaining 1 teaspoon salt, and cook, periodically tossing around, until any meat juices evaporate and meat browns nicely all around, about 8 to 10 minutes.
  • Add the carrots and cook, stirring regularly, until carrots are glossy and just starting to soften, about 3 to 5 minutes.
  • Remove from heat and make sure the meat and carrot mixture is evenly spread in the bottom of the pot. Top with the spiced rice mixture (do not mix).
  • Slowly pour the broth into the pot (it should rise about 1/2 inch above the rice). Set an inverted (heatproof) plate over the rice to keep the rice and vegetables from mixing when broth boils. Ideally, the plate should be slightly smaller than the width of the pot. Cover the pot with the lid and bring to a gentle boil over medium heat. Taste the broth at this point and salt it to your liking.
  • Cook for 10 minutes, then reduce the heat to low, remove the plate but return the lid, and simmer until the rice is fully cooked with no remaining bite, about 5 to 10 minutes. Remove from the heat, cover the bottom of the lid with a tea towel or kitchen paper towels and cover again. Set aside to rest for 10 to 15 minutes.
  • To serve, remove the lid and place a large, inverted serving platter over the pot of rice. Using both hands, flip the pot, and slowly lift to reveal a beautiful cake-shaped dish. Garnish with toasted almonds and serve.

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