Spiced Maqluba With Tomatoes And Tahini Sauce Recipes

Steps:

• In a medium saucepan, combine lentils with 1 quart/1 liter cold water and 1 teaspoon salt. Bring to a simmer over medium-high heat. Simmer for 20 minutes, adjusting heat as necessary to keep temperature low, then stir in rice. Simmer for another 6 to 8 minutes, or until the lentils are cooked through. (The rice won't be ready at this stage.)
• Drain very well. Stir in lemon zest, 1 tablespoon of the lemon juice, 1 1/2 teaspoons garlic, cardamom, allspice, turmeric, half of the parsley, plenty of pepper and 3/4 teaspoon salt. Mix to combine and set aside.
• Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of oil over medium-high heat until it shimmers. Add onions, 3/4 teaspoon salt and plenty of pepper and cook, stirring, until soft and well browned, 8 to 10 minutes. Remove from the pan and set aside.
• Using olive oil, grease a 10-inch-/25-centimeter-wide saucepan with straight sides and a lid. Line the bottom with a round piece of parchment paper.
• In a bowl, toss tomatoes with the remaining 2 tablespoons of oil, 1/2 teaspoon salt and plenty of pepper and then arrange them flat on the bottom of the pan. (If using cherry tomatoes, lay the cut sides down.) Layer the cooked onions on top and then spoon the rice mixture over the onions, smoothing it down so the surface is flat. Using a skewer, poke about 6 holes in the rice and then sprinkle the surface with 2 tablespoons water. Place the pan over high heat for 5 minutes, then reduce heat to medium-low. Cover the pan with a clean tea towel followed by the lid and then cook for 15 minutes, until rice is barely cooked. (Take care that the towel edges are held safely over the lid so they don't catch fire!) Check after 10 minutes to make sure the pan is not dry; add a little water if needed.
• Set pan aside for at least 20 minutes (with the lid and tea towel left on); residual heat will finish the cooking.
• While rice rests, make tahini sauce: In a bowl, combine tahini with the remaining 1/2 teaspoon of garlic, remaining 1 1/2 tablespoons of lemon juice, 1/8 teaspoon of salt and 1/3 cup/90 milliliters of water. Whisk until smooth and creamy and set aside.
• When ready to serve, remove the lid and tea towel and then cover the top of the pan with a large platter. With one hand on the pan and the other holding the platter, invert the dish so that the top of the rice is now the base of the maqluba on the platter (like unmolding an upside-down cake). Tap the bottom of the pan a few times to help the tomatoes ease off the bottom. Peel off and discard the paper.
• Serve hot, with shallots and remaining parsley sprinkled on top. Pass tahini sauce at the table.

Steps:

• Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
• While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
• Layer the lamb into the bottom of the large pot. Arrange the eggplant, zucchini, broccoli, and cauliflower on top of the lamb in layers. Pour the rice over the meat and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved cooking liquid from the lamb over the mixture until it is completely covered. Add water if needed.
• Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is "upside down" on the platter. Serve with yogurt on the side.

Steps:

• Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
• Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
• Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
• Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
• Do Ahead
• Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.

Steps:

• Wash and dice tomatoes. You can leave the skin on the cucumber if you prefer, it adds a little color and crunch. Dice the cucumber as well.
• Mix the tahini with garlic, lemon juice,salt, and pepper. You can add a little water to make a thick sauce.
• Add the tahini mix with the tomatoes and cucumbers and mix well.
• Pour olive oil over salad and garnish with dried mint.

Steps:

• Saute onion, garlic, ginger and spices in olive oil in large saucepan over moderately low heat.
• Stir frequently until onion is softened, about 4 minutes.
• Stir in vinegar and simmer over moderately low heat about 1 minute.
• Add tomatoes with juice and brown sugar.
• Increase heat slighly and simmer, stirring occasionally until slightly thickened, about 30 minutes.
• Cool slightly.
• Puree sauce in blender or food processor until smooth.
• Be careful when blending hot liquids.
• Serve at room temp or slightly warmer.