Good Eggs Lunch Table: Arabic Yogurt Pasta with Pork Roast & Tabbouleh
This dish is adapted from a recipe in Claudia Roden's The New Book of Middle Eastern Food. The trick here is to caramelize the onions until they are very sweet to balance the tanginess of the yogurt. Mix in herbs and toasted spices to add plenty of depth. Dairy yogurt can be substituted with Anita’s Coconut Yogurt for a vegan option.
RISHTA BI LABAN WA BASSAL (ARABIC-STYLE YOGURT PASTA)Serves 6-8
Heat 1/3 cup olive oil in a medium saucepan and caramelize:
Brown pork roast, either in a heavy skillet on the stove or under your oven’s broiler. Make sure all sides of the roast start to take on color; this should take about 12-15 minutes. Mix garlic, mustard, black pepper, and herbs together and spoon over the roast covering all sides. In the meantime preheat oven at 400°F. Roast pork for 30 minutes with fat side down, turn roast over and continue to roast until a meat thermometer inserted reads to 145°F (about 25 minutes longer). Remove from oven and let stand 10 minutes before slicing and serving. To serve, ladle pan juices over sliced pork and finish with a pinch of salt.
TABBOULEH Serves 6-8
Soak ½ cup fine bulgur wheat in 1 cup water for an hour. Bulgur can be substituted with another cooked grain like quinoa. Combine with:
1 lb. ripe red tomato, cored and minced
3 ½ cups minced flat leaf parsley, around 2 bunches
1 ¼ cups minced mint leaves, or torn by hand
1/3 cup fresh lemon juice
5 tbsp. extra-virgin olive oil
¼ tsp. ground allspice
¼ tsp. ground cinnamon
4 scallions, thinly sliced crosswise Kosher Salt and Black pepper to taste
Salad can be served immediately or allowed to marinate in fridge before serving.
Speaking of the Adirondacks and the Green Grass Getdown (see previous post), the good folks at Sugarhouse Creamery have been working on their Poundcake make and affinage, and it’s paying off. This has always been a lovely cheese but the latest batch, purchased at Stinky Brooklyn on the glowing recommendation of head cheesemonger Katie, is really nailing it. Washed with the beer from nearby Ausable Brewing Company, the Poundcake is usually washed with the Ploughman’s Lunch, a moderately hopped Pilsner/Pale Ale hybrid. They use the “dregs” of the kegs specifically, the rich mixture at the end that is fully of yeasty and aromatic compounds.
The rind on this pudgy wheel is a beautiful salmon orange-pink color, slightly tacky to the touch. The golden paste has a thick, oozing creamline, with the core of the wheel lightly eyed and a little firmer. The aroma is rich and grassy, a bit yeasty, with rich flavors of cultured butter, nutty and meaty, and notes of fried leeks, brine and hay.
You can learn more about Sugarhouse and their other cheeses here, and keep an eye out for the newest batches of Dutch Knuckle, their first made entirely from grass-fed cows (available at Stinky Brooklyn).