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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God is Here
[email protected]This recipe is a must-try for anyone who loves asparagus and halloumi.
jordan webb
[email protected]I can't wait to try this recipe! It looks absolutely delicious.
Jessica Zuta
[email protected]This recipe is a great starting point, but I would encourage people to experiment with different ingredients and flavors to make it their own.
Mukaila Timilehin
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The flavors were really well-balanced.
Isiah Pantin
[email protected]This dish was a great way to use up some leftover vegetables. I added some extra spices to give it a bit more flavor.
Mustafa Ahmed
[email protected]I'm glad I tried this recipe, even though it didn't turn out perfectly. I learned a lot and I'll be sure to make it again with some modifications.
Bushra Islam
[email protected]Overall, I was disappointed with this recipe. I wouldn't recommend it to others.
Waqas G
[email protected]This recipe is not for beginners. It requires some skill and experience to get it right.
Diala Hammouri
[email protected]I would have liked more detailed instructions on how to cook the asparagus and halloumi.
Nangyal Khan
[email protected]The recipe was easy to follow, but the dish didn't turn out as I expected. The asparagus was overcooked and the halloumi was too salty.
Chiddy Panther
[email protected]I found this dish to be a bit too sour for my taste.
Davis Wafula
[email protected]I'm not a big fan of sumac, but I still enjoyed this dish. The asparagus and halloumi were delicious.
Kite nineteen
[email protected]5 stars!
Md Shohag
[email protected]This recipe is a keeper! I'll definitely be making it again.
ericawxa
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor combination.
Gbarteh Swaray
[email protected]This was a great way to use up some leftover asparagus. The halloumi and sumac added a nice touch.
Muhammad Sulaiman Khan
[email protected]I've never had narjissiya before, but this recipe was a great introduction. The flavors were complex and interesting, and the dish was surprisingly easy to make.
Liz Njeri
[email protected]This dish was a delightful explosion of flavors! The asparagus and halloumi were perfectly cooked, and the sumac added a wonderful tanginess.