|1||heaping cup yellow split peas|
|6||tablespoons olive oil|
|1||small onion, finely chopped|
|1||clove garlic, finely chopped|
|½||teaspoon ground turmeric|
|Salt and pepper, to taste|
|1||tablespoon lemon juice|
|Extra olive oil (for sprinkling)|
|Za’atar spiced almonds (see recipe)|
|1||tablespoon chopped fresh cilantro (for garnish)|
1. In a strainer, rinse the peas; set aside.
2. In a saucepan, heat 2 tablespoons of the olive oil. Add the onion, garlic, and turmeric and cook, stirring often, for 5 minutes.
3. Add the peas and stir well. Add the water and bay leaf and bring to a boil. Lower the heat and simmer, stirring often, for 45 to 50 minutes, or until the peas absorb all the liquid and are the consistency of mashed potatoes. Add more water, 2 tablespoons at a time, if the peas are not tender by the time the liquid is absorbed. Stir often toward the end of cooking.
4. Stir in the honey, salt, and pepper. Remove the bay leaf; set aside to cool.
5. In a food processor, pulse peas with the lemon juice until smooth. Add the remaining 4 tablespoons olive oil and pulse until the mixture is creamy. Taste for seasoning and add more salt and pepper, if you like.
6. Transfer to a platter and shape the puree into a mound with a slight indentation in the center. Sprinkle with olive oil, za’atar spiced almonds, and cilantro. Adapted from “Soframiz”
Za’atar spiced almonds
Makes 1 cup
|1||cup sliced, skin-on raw almonds|
|1½||teaspoons sesame seeds|
|1||tablespoon olive oil|
|Grated rind of 1 lemon|
|1||teaspoon fleur de sel or kosher salt|
1. Set the oven at 350 degrees. Line a rimmed baking sheet with parchment paper.
2. Toss the almonds and sesame seeds with olive oil and spread on the parchment. Bake for 10 minutes, turning often, or until lightly toasted; set aside until warm.
3. In a bowl toss the za’atar, sumac, lemon rind, salt, and almond mixture until well coated.
4. Return to the baking sheet to cool completely. Store in an airtight container for up to 2 weeks. Adapted from “Soframiz”Sheryl Julian can be reached at email@example.com. Follow her on Twitter @sheryljulian.