Olive Magazine
The Palomar’s shakshukit

The Palomar’s shakshukit

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

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

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

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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