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Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
1½ teaspoons dried onion slices (3 grams)
¾ teaspoon cumin seeds (2 grams)
½ teaspoon black mustard seeds (3 grams)
2 teaspoons ground turmeric (2 grams)
Finely grind the onion and cumin together and immediately mix with the whole mustard seeds and turmeric.
1 pound penne
½ cup heavy cream
6 ounces halloumi cheese, cut into ½-inch cubes
Preheat the oven to 375°F.
Scrape the tomato paste into a 3-quart baking dish. Add the oil, cream, 2⁄3 cup of the reserved cooking water, and the remaining spice blend. Stir until very smooth, add the pasta, and fold until evenly coated. If the mixture seems dry, add more pasta water, a little at a time, until the noodles are evenly coated in sauce.
Add the halloumi and half the Parmesan. Fold to distribute everything evenly, then smooth the top. Sprinkle the remaining Parmesan evenly on top.