Name: The Palomar’s shakshukit
Total time: 40 min
Yield: Serves 4
Cuisine: Mediterranean
Ingredients: 1 onion diced; 1 tbsp pistachios; 1½ tsp pine nuts; oil; 1 tsp ground cumin; 1 tsp paprika; 2 cloves garlic crushed; 50g minced beef; 250g minced lamb; ½ tsp amba or a good-quality mango chutney; ¼ tsp turmeric; ½ tsp cured lemon paste or scoop the pulp from preserved lemons and blend to a paste; 1 tbsp rose harissa paste; 115ml tahini; 350ml natural yoghurt; 1 tsp rose harissa paste; 2 tbsp (see above) cured lemon paste; 2 tbsp tapenade; 2 tbsp pesto; 2 tbsp tahini; 2 tbsp natural yoghurt; 4 pitta breads toasted

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The Palomar’s shakshukit

The Palomar’s shakshukit

Published: December 19, 2014 at 2:33 PM

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Serves 4

Easy

Total time: 40 mins

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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

Nutrition

1 onion

diced
1 tbsp pistachios
1½ tsp pine nuts
oil
1 tsp ground cumin
1 tsp paprika
2 cloves garlic

crushed
50g minced beef
250g minced lamb
½ tsp amba or a good-quality mango chutney
¼ tsp turmeric
½ tsp cured lemon paste

or scoop the pulp from preserved lemons and blend to a paste
1 tbsp rose harissa paste

TAHINI YOGURT

115ml tahini
350ml natural yoghurt

TO SERVE

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

toasted

Nutrition: per serving

kcal470
fat34.1g
carbs11.2g
fibre4.3g
protein27.4g
salt0.4g

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.

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