facebook Middle Eastern Tahini Pasta Salad and Kebabs - CATELLI®

Middle Eastern Tahini Pasta Salad and Kebabs

Print
Prep time
icon-clock-140 Min
Cook time
icon-cooking-120 Min
Serves
icon-servings-14
Middle Eastern Tahini Pasta Salad and Kebabs
Catelli Smart Fusilli

Ingredients

  • 1 pkg (375g) Catelli Smart® Fusilli
  • 4 cups (1 L) Water
  • ¼ tsp (5 g) Salt
  • 3 tbsp(45 ml) Extra virgin olive oil
  • Juice of one lemon
  • Tahini Dressing
  • ½ cup (115 g) Tahini
  • ¼ cup (60 ml) WEarm water
  • 1/4 tsp(1.25 g) Salt
  • 1 tsp(10 g) Ground cumin
  • Zest of one lemon
  • Fresh cracked black pepper to taste
  • Lamb Kebabs
  • 1 lb (500 g) Ground lamb
  • 2 tbsp(30 g) Finely diced red onion
  • ¼ cup (5 g) Finely chopped Italian flat leaf parsley
  • 1 Egg
  • 2 tsp(10 ml) Ground cumin
  • 1 tsp(5 ml) Coriander
  • ¼ tsp(1.25 g) Chilli flakes
  • 8 Skewers
  • Salt and pepper to taste
  • Garnish
  • ¼ cup (35 g) Pomegranate seeds
  • 1 cup (85 g) Salt
  • 3 tbsp(45 ml) Fresh crumbled cauliflower florets
  • ¼ cup (30 g) Finely diced red onion
  • 2 tbsp(30 g) Lightly toasted sesame seeds
  • ¼ cup (5 g) Finely chopped Italian flat leaf parsley

Cooking Steps

Step 1

For pasta: bring water to a rapid boil. Add salt and pasta and stir until water returns to boil. Cook fusilli for 7 minutes to tender. Drain and toss pasta with extra virgin oil and lemon juice while warm, then spread on tray to cool.

Step 2

For Tahini dressing: using a medium size mixing bowl, add warm water slowly to tahini, whisking until smooth and water is completely incorporated. Then add lemon zest, salt, pepper and cumin. Set aside.

Step 3

To de-seed a pomegranate: cut the fruit in half. Using a large mixing bowl, submerge one half of the pomegranate under water and begin peeling away the rind and separating the seeds from the flesh. The seeds will sink to the bottom. Repeat with the second half, drain the water and set the seeds aside.

Step 4

When the pasta is cool, transfer it to a large bowl and combine with tahini dressing, pomegranate seeds, cauliflower, onions, sesame seeds and parsley, tossing until evenly mixed. Pasta will be served cool.

Step 5

For lamb kebabs: preheat oven to 400 °F. Combine all ingredients in a bowl and mix thoroughly. Separate the mixture into 8 evenly sized balls. Mould each ball around the tip of a skewer, flattening into a 2-inch oval. Repeat with the remaining skewers. Place all kebabs onto tray and bake for 6 minutes (for medium). Let the lamb rest for 3 minutes and serve right away with pasta salad.