The Palomar’s shakshukit

The Palomar’s shakshukit

  • serves 4
  • A little effort

London restaurant The Palomar serves shakshukit, a minced meat recipe from Jerusalem with dips of tahini, harissa, pesto and tapenade. Just add pitta to serve.

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Ingredients

  • onion 1, diced
  • pistachios 1 tbsp
  • pine nuts 1½ tsp
  • oil
  • ground cumin 1 tsp
  • paprika 1 tsp
  • garlic 2 cloves, crushed
  • minced beef 50g
  • minced lamb 250g
  • ½ tsp (israelifooddirect.com or use a good-quality mango chutney)
  • turmeric ¼ tsp
  • cured lemon paste ½ tsp (or scoop the pulp from preserved lemons and blend to a paste)
  • rose harissa paste 1 tbsp

tahini yoghurt

  • tahini 115ml
  • natural yoghurt 350ml

to serve

  • rose harissa paste 1 tsp
  • cured lemon paste 2 tbsp (see above)
  • tapenade 2 tbsp
  • pesto 2 tbsp
  • tahini 2 tbsp
  • natural yoghurt 2 tbsp
  • pitta breads 4, toasted

Method

  • Step 1

    Fry the onion, pistachios and pine nuts in a little oil for a few minutes until the onion is golden. Stir in the cumin and paprika, then season. Add the garlic and fry for two minutes, then add the beef and lamb and fry for another five minutes until browned. Add the amba, turmeric, cured lemon paste and rose harissa, and fry for two minutes.

  • Step 2

    Mix the tahini and natural yoghurt and season with salt. Spoon the tahini yoghurt into four shallow bowls, divide the hot beef and lamb mixture on top, and add a few of the toppings, then serve with pitta breads.

Nutritional Information

  • Kcals 470
  • Fat 34.1g
  • Carbs 11.2g
  • Fibre 4.3g
  • Protein 27.4g
  • Salt 0.4g
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