Maakroun bil Toum
This dish, featuring Lebanese pasta combined with a host of unexpected flavors and textures, will keep you coming back for bite after bite.
Ingredients
- 2 cups (240g) all-purpose flour
- ¾ teaspoon salt
- ¾ cup (175mL) warm water
- 1 teaspoon + 1 tablespoon olive oil, divided
- 1 large or 2 medium zucchini
- 8 ounces (225g) toum
- ¼ pound (115g) thinly-sliced pastrami
- 8 ounces 225g ground cherries (may be available as golden berries or cape gooseberries)
Step by Step Instructions
Step 1: Making the Maakroun (Lebanese Pasta)
- In a large bowl, combine the flour and salt. Make a well in the center, and add the water and 1 teaspoon olive oil.
- Using a silicone spatula (or your fingers), slowly incorporate the dry ingredients into the wet, working from the inside out.
- The dough should begin to come together. If it is too crumbly, add water a tablespoon at a time until the dough holds together without becoming sticky. (If it becomes too sticky, you will be able to remedy this during the kneading process).
- Knead the dough on a floured surface until it becomes smooth. Cover with plastic wrap or a towel, and allow to rest for 45 minutes before continuing.While the dough rests, continue preparing the other ingredients with Step 3 (below).
Step 2: Forming the Pasta
- Divide the dough into four balls, and roll into thin ropes.
- Use a knife to divide each rope into 1” (2.5cm) sections.
- Roll the small pieces between your palms to create an elongated shape. This pasta is meant to be rustic rather than uniform and perfect. Now use the dull side of a butterknife to press a groove into the center of each dumpling, which will help catch the sauce.
Step 3
- Cut the zucchini into quarters, then chop to create medium chunks. Sauté in the remaining tablespoon olive oil until browned, salt lightly, and set aside.
Step 4
- Tear the pastrami into medium pieces, and set aside. Halve the ground cherries, and set aside.Add the toum to a large bowl, and set aside.
Step 5
- Boil the dumplings in a large pot for about 15 minutes—the dumplings will float. Do not drain. Remove carefully with a slotted spoon, and immediately add to the toum.Toss gently with a silicone spatula or wooden spoon, and allow to sit for 2 minutes (the heat from the pasta will take the edge off of the intense raw garlic flavor from the toum). Add the zucchini and pastrami, and toss again to combine.
Step 6
- Divide into serving bowls, and garnish each with golden berries. Serve immediately.
