Hamshuka with Tahigurt and Machneyuda Toppings

Photo: Rob Tannenbaum
12 small plates

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.


  • 3 tablespoons olive oil

  • 3 tablespoons canola oil

  • 2 onions, chopped

  • ¼ cup pine nuts

  • ¼ cup pistachios

  • 4 cloves garlic, chopped

  • 1 ¾ pounds ground beef

  • ½ 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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