Hamshuka with Tahigurt and Machneyuda Toppings
This savory dish, from chef Uri Navon of Machneyuda restaurant in Jerusalem, was inspired by steak leftovers, and includes hawaij, a traditional Yemen spice mixture.
- Yield: Makes 12 small plates
Photography: Rob Tannenbaum
Source: The Martha Stewart Show, February 2012
- 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
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.