The Palomar’s shakshukit

Name: The Palomar’s shakshukit
Total time: 40 min
Yield: serves 4
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; amba or a good-quality mango chutney ½ tsp; 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 115ml; natural yoghurt 350ml; 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

40 minutes
serves 4
Easy

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

December 19, 2014 at 2:33 pm

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
amba or a good-quality mango chutney ½ tsp
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 YOGURT

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.