Food & Cooking Recipes Hamshuka with Tahigurt and Machneyuda Toppings 4.3 (8) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Photo: Rob Tannenbaum Yield: 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. Ingredients 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 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. Print