Narjissiya With Asparagus Halloumi And Sumac Food

NARJISSIYA WITH ASPARAGUS, HALLOUMI AND SUMAC

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.

ASPARAGUS, HALLOUMI AND PINE NUT SALAD

Steps:

• Snap the stems off the asparagus so that you are left with the green, edible parts.
• Drop the asparagus into boiling water for about 4 minutes, until al dente.
• Drain and refresh under cold water.
• Set the asparagus aside to drip dry.
• Unwrap the halloumi and pat it dry.
• Slice it into eight slices and press it into the seasoned flour to coat.
• Put the olive oil in a pan to heat and when it is hot, slide in the halloumi cheese slices.
• Cook for a minute per side, until a golden colour.
• Mix up the olive oil, parsley and lemon juice.
• Serve the asparagus with the warm halloumi and the dressing drizzled over the top.
• Scatter the pine nuts over the plate.
• Dressing: Mix up the olive oil, parsley and lemon juice.

ASPARAGUS SOUP WITH SUMAC AND WATERCRESS

Steps:

• For the soup base: Melt the butter in a soup pot over medium heat. When the butter is bubbling and frothy, add the shallot and the celery and cook for 2 minutes. Add the diced potato, thyme, bay leaf, and stock. Turn the heat to high, bring to a boil, and then reduce to a simmer for 10 minutes until potatoes are tender.
• Finish the soup: While the soup base simmers, snap the woody ends off the asparagus, about 2 inches from the root end. Discard those ends and cut the remaining spears into 1-inch long pieces. Add the cut asparagus to the pot, cover, and cook for 4 more minutes. Add the watercress, tahini, cream, salt, and sumac. Remove (and discard) the bay leaf and thyme sprigs and remove from heat. Carefully pour the soup into a blender and puree until smooth. Ladle into soup bowls.
• Garnish the soup: Garnish the soup with feta, potato chips, scallions, aleppo pepper, olive oil, and serve.