NARJISSIYA WITH ASPARAGUS, HALLOUMI AND SUMAC
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
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.
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Jahanzib Jahani
[email protected]I'm not a huge fan of asparagus, but I really enjoyed this dish. The halloumi and sumac really helped to balance out the flavor of the asparagus.
Rendelgo
[email protected]This dish is a great way to use up leftover asparagus. I also love that it's a one-pan meal, which makes cleanup a breeze.
Nhlanhla Nkululeko
[email protected]I'm always looking for new ways to cook asparagus, and this recipe was a great find. The asparagus was perfectly cooked, and the halloumi and sumac added a lot of flavor.
Azaan Mehmood
[email protected]This is a great recipe for a healthy and flavorful meal. The asparagus and halloumi are a great combination, and the sumac adds a nice touch of tang.
Zameer Ali
[email protected]I made this dish for a dinner party, and it was a huge success. Everyone loved it! I especially liked the contrast between the crispy asparagus and the soft, creamy halloumi.
Sara Jassmineadamz
[email protected]This dish is so easy to make, and it's absolutely delicious. I love the way the asparagus and halloumi complement each other. The sumac adds a nice touch of acidity.
Idris Oluwole
[email protected]This was my first time cooking with sumac, and I was really impressed. It added a wonderful depth of flavor to the dish. I'm definitely going to be experimenting with it more in the future.
Information About World
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. It's perfect for a light lunch or dinner, and it's also easy to make ahead of time.
Altaf Hussein
[email protected]This dish was a hit with my family! Even my picky kids loved it. The asparagus was especially popular. I think the key to this dish is to use fresh, high-quality ingredients. The sumac really makes the dish, so don't skimp on it.
Wilo Estrada
[email protected]Narjissiya is a Moroccan dish that I had never tried before, but I'm so glad I did! The combination of asparagus, halloumi, and sumac was unexpected but delightful. The asparagus was crisp and tender, the halloumi was perfectly grilled, and the sumac