tablespoons olive oil
tablespoons canola oil
cup pine nuts
cloves garlic, chopped
pounds ground beef
pound ground lamb
tablespoon minced preserved lemon
teaspoon ground cumin
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
Tapenade purchase already made.
Another sauce in the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.
Makes 2 cups of Tahigurt
cups plain yogurt
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.
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.