Hamshuka with Tahigurt and Machneyuda Toppings (MS Jerusalem)

Photo by Leslie D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

small plates

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 3

    tablespoons olive oil

  • 3

    tablespoons canola oil

  • 2

    onions, chopped

  • 1/4

    cup pine nuts

  • 1/4

    cup pistachios

  • 4

    cloves garlic, chopped

  • 1 3/4

    pounds ground beef

  • 1/2

    pound ground lamb

  • 1

    tablespoon harissa

  • 1

    tablespoon minced preserved lemon

  • 1

    teaspoon ground cumin

  • 1

    teaspoon paprika

  • 3/4

    teaspoon Hawaij (Yemeni spice mix)

  • Coarse salt and freshly ground pepper

  • Tahigurt, for serving

  • Plain yogurt, for serving

  • Tapenade Paste, for serving

  • Preserved Lemon Paste, for serving

  • Arugula Pesto, for serving

  • Harissa paste, for serving

  • Tahini, for serving

  • Pita, for serving

  • Sauces

  • Tapenade purchase already made.

  • Another sauce in the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.

  • Makes 2 cups of Tahigurt

  • 3/4

    cup tahini

  • 1 1/4

    cups plain yogurt

  • Coarse salt

  • In a medium bowl, whisk together tahini and yogurt; mixture should have the consistency of soft ice cream. If mixture is too thick, add water, a tablespoon at a time, to thicken. Season with salt.

Directions

Heat oils in a large skillet over medium-high heat; add onions and cook, stirring, until translucent, 4 to 5 minutes. Add pine nuts and pistachios; cook, stirring, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add beef and lamb and cook, stirring, until cooked through. Add harissa, cumin, paprika, and hawaij, and season with salt and pepper; stir to combine. Spread 2 to 3 tablespoons tahigurt on each of 12 plates in a circular motion. Add 4 to 5 tablespoons meat mixture to each plate; top each with 1 tablespoon yogurt, 1 teaspoon tapenade, preserved lemon paste, pesto, and harissa paste. Drizzle with tahini and serve with pita.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: