The Shavuot Pasta on the Laundry Line

• 1 cup dried black beans or canned black beans, rinsed and drained
• 1 cup black or green lentils, rinsed
• 2 tablespoons olive oil plus more for garnish
• 2 large yellow onions, finely chopped
• 1 teaspoon ground turmeric
• 32 ounces goat yogurt
• ⅓ cup water
• 1 bunch fresh cilantro or parsley leaves, roughly chopped
• 1 bunch fresh dill leaves, roughly chopped
• 5 cloves garlic, thinly sliced
• 1 ½ - 2 teaspoons salt 
• ½ teaspoon ground black pepper 
• 3 ounces roquefort cheese (or any other blue cheese), crumbled
• 1-2 tablespoons lemon juice
• 1 pound dried penne pasta

For the meatballs

• 1 pound ground lamb
• 1 yellow onion, finely chopped
• 1 teaspoon baharat spice mix
• 1 ½ teaspoons salt 
• ¼ teaspoon ground black pepper 
• ½ cup fresh parsley leaves, finely chopped
• ½ cup fresh mint leaves, finely chopped
• 1 egg
• 3 tablespoons breadcrumbs
• 2 tablespoons olive oil for frying

For the sauce

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, thinly sliced
• 1 cup beef broth, chicken broth or water
• 2 tablespoons soy sauce
• ⅓ cup fresh lemon juice
• ½ green chili, finely chopped
• 1 cup pitted fresh cherries or defrosted frozen cherries (plus 1 more cup if not using sour plums) 
• 1 cup small green sour plums (optional)
• 1 tablespoon plum jam or sugar

For the dough starter

• 1½ cups all-purpose flour
• ¼ teaspoon dry active yeast
• 1 cup room temperature water

For the dough

• 5½ cups plus 1 tablespoon all-purpose flour
• 2 tablespoons active dry yeast
• Dough starter
• 2 eggs
• 5 tablespoons sugar
• 4 tablespoons olive oil + more for greasing
• 1 to 1¼ cups water
• 1 tablespoon kosher salt

For the caramelized quince

• 4 quinces, peeled, cored and sliced into 12 wedges lengthwise each
• ¾ cup sugar
• 4 cardamom pods
• 1 cinnamon stick 

For the egg wash

• 1 egg
• ½ teaspoon water
• 1 cup sesame seeds

• 2 cups pitted green olives
• 2 garlic cloves, finely chopped
• 1 cup pomegranate seeds
• ⅓ cup pomegranate concentrate
• ⅓ cup plus 1 tablespoon fresh mint, roughly chopped, divided
• ⅓ cup olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon roasted walnuts, roughly crushed for garnish

• 12 persian cucumbers, cut into quarters lengthwise
• 1½  tablespoon ground sumac, divided
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 1 teaspoon kosher salt
• ¼ cup fresh mint leaves for garnish (optional)

• 4 large beets
• ½ red cabbage, cored and thinly sliced crosswise
• 5 dried dates, pitted and thinly sliced lengthwise 
• 1 jalapeño pepper, finely chopped (optional)
• ⅓ cup fresh cilantro or scallions, finely chopped
• 1 teaspoon salt
• 1 tablespoon olive oil
• Juice from 1 lemon

• 2 medium eggplants, sliced into ¼-inch pieces crosswise
• 1 tablespoon coarse sea salt
• ¼ cup vegetable or grapeseed oil for frying

For the vinaigrette

• 2 tablespoons pomegranate concentrate
• ⅓ cup olive oil
• 1 cup fresh mint leaves, finely chopped
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper

1 tablespoon pomegranate seeds for garnish

For the soup

• 3 tablespoons olive oil
• 2 large yellow onions, finely chopped
• 8 garlic cloves, thinly sliced
• ½ cup basmati rice, rinsed and drained
• ½ cup yellow lentils
• ½ teaspoon ground turmeric
• 1 tablespoon kosher salt
• ¼ teaspoon ground black pepper
• 3 quarts (12 cups) water
• 1 cup fresh cilantro, finely chopped
• 1 cup fresh parsley, finely chopped
• 1 cup fresh mint plus more for garnish, finely chopped
• 2 to 3 bunches scallions (about 20), finely chopped
• 1 cup pomegranate concentrate
• ¼ cup to ½ cup granulated sugar (optional)

For the meatballs

• 1½ pounds ground beef 
• 1 yellow onion, finely chopped
• 1 garlic clove, crushed
• 1 cup fresh cilantro, finely chopped
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Pomegranate seeds for garnish

• 5 quinces or red apples, peeled, cored and quartered
• 2 tablespoons lemon or lime juice
• 5 tablespoons olive oil, divided
• 1 yellow onion, finely chopped
• 3 garlic cloves, thinly sliced
• 1½ pounds lamb (neck/shoulder cut), cut into 1½ -inch cubes
• 1 tomato, finely chopped
• ½ teaspoon dried rose petals
• ⅓ teaspoon ground cardamom
• 1 teaspoon ground turmeric
• 4 cups water
• 1½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 2 tablespoons all-purpose  flour
• 10 dried apricots
• 2 tablespoons sugar

• 3 quinces
• 2 cardamom pods

For the filling

• 1 yellow onion, peeled and cut in half
• 1 pound ground beef or lamb
• 1 tablespoon fresh tarragon, finely chopped
• ½ cup fresh cilantro, finely chopped
• ⅓ cup roasted unsalted pistachios, finely chopped
• 1½ tablespoons barberries
• 1 teaspoon salt
• 1 teaspoon advieh (Persian spice mix)

For the sauce

• 2 saffron threads
• ⅛ teaspoon sugar
• 2 tablespoons boiling water
• 2 cups chicken broth or water
• 2 cardamom pods
• ½ jalapeno, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper

3 tablespoons olive oil

For garnish

Roasted unsalted pistachios, finely chopped

For the sauce

• ¾ cup barberries
• 7 threads saffron
• ¼ cup boiling water
• 1 tablespoon vegetable oil
• 1 tablespoon sugar

For the rice

• 3 tablespoons kosher salt, divided
• 2¼ cups basmati rice 
• 6 tablespoons vegetable oil
• ½ teaspoon ground turmeric
• 1 large russet potato, peeled and cut into ¼ inch slices crosswise

• 1 cup blanched almonds
• 1 cup confectioners sugar
• 1 tablespoon rose water
• ½ cup granulated sugar
• 10 roasted unsalted pistachios, cut in half lengthwise

• 7 red apples, cored and grated
• 1 teaspoon rose water
• 2 tablespoons sugar (optional)
• Water
• 1 cup ice
• 1 lemon with the peel, thinly sliced crosswise