Za’atar-Crusted Maduros with Tahini Mojo Dipping Sauce

Za’atar-Crusted Maduros with Tahini Mojo Dipping Sauce

Time: 20 minutes

Yield: 2-3 servings

INGREDIENTS

{Za’atar Maduros}

• 2 ripe yellow plantains

• 2 tablespoons coconut oil

• 1/2 tablespoon za’atar

• 1/4 teaspoon cumin

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon sea salt

{Tahini Garlic Mojo Dipping Sauce}

• 1/2 cup extra-virgin olive oil

• 2 tablespoons tahini

• Juice of 4 limes

• Juice of 1 juicing orange

• 8 garlic cloves, finely minced

• 3 tablespoons chopped cilantro

• ½ tsp ground cumin

• 1 teaspoon salt, or to taste

• freshly ground black pepper, to taste

DIRECTIONS

{Za’atar Maduros}

1. Begin by cutting the ends of your ripe plantains off. Gently/lightly, using the tip of your knife, make a single slice of the peel vertically. Remove the peel.

2. At an angle, cut the plantain into 1'“ even slices and place in a bowl. Toss with 2 tablespoons of coconut oil, or another high smoke point neutral oil like avocado oil.

3. In a small bowl, mix together the cumin, cayenne pepper, and sea salt. Add to the plantains and toss to coat.

4. Two Ways of Cooking (Traditional Method and Air Fry): To cook the traditional method, add about 1” to 2” of frying oil (like vegetable oil) to a heavy-bottomed skillet. Heat over medium heat. Place the maduros down on one side and flip when golden. Repeat and place on a paper-lined tray. To cook via air-fryer, place the maduros in the air fryer evenly. Cook for 10-12 minutes at 380 degrees fareinheit.

5. Once cooked, set aside.

   {Tahini Garlic Mojo Dipping Sauce}

6. In a bowl, add the extra virgin olive oil, tahini, lime juice (I like to use the prongs of a fork in a twisting motion to help get all the juice from the lime), orange juice, minced garlic cloves, cumin, salt/pepper to taste and cilantro.

7. Stir until evenly combined. Taste and adjust the seasoning per your preference.

8. Dip the maduros in the sauce!

9. Dive in!

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