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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
Hamshuka with Tahigurt and Machneyuda Toppings

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


  1. 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.

  2. 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.

  3. 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.

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