Fish (tuna) cooked with tahini sauce

In the native tongue: "Tajen Samak bi Tahini". This style of fish is said to be very popular in Syria and Lebanon.
From "The new book of Middle Eastern food."

Housemate Mike took the lead on this one. We used some of the frozen tuna fillets from Trader Joe's, which I've been generally disappointed with in the past. As is often the case, these fillets ended up fairly tough and dry.

Thankfully, the sauce in this dish is nice and rich and thick, although fairly mild in flavor. All in all, a tasty meal.

 
 

Celeriac with Turmeric

From "The new book of Middle Eastern food". It doesn't specify a country/ethnicity of origin, but I will guess Eastern or Southern Mediterranean because of the turmeric.

Although simple, the dish was like nothing I've had before (the fact that I've almost never had celeriac helps that cause). The celeriac cubes take on a light yellow color, which makes them almost look like pineapple chunks.

The one issue I had was trying to reduce the broth to a thick sauce at the end. I must have started with too much water.

Also, some of the chunks of celeriac still had some of that very fibrous stringy tissue on them still. Next time, need to cut off more of the outer celeriac layer.