Yossi’s Shakshukit was a hugely popular dish during our exclusive A Taste of Jerusalem event and here we can share his recipe, re-published from the Haaretz website in their article, The Tastes of Israel’s Most Famous Market, in a Single Dish.
- 2 large onions, chopped
- 10 garlic cloves, chopped
- 1 kilogram (2.2 pounds) ground beef
- 200 grams (7 oz.) fatty mutton, ground
- 50 grams (2 oz.) pine nuts
- 60 grams (2 oz. pistachios
- 2 tablespoons amba (pickled mango sauce)
- 1 tablespoon cumin
- 1 1/2 tablespoons pickled lemon
- 1 1/2 tablespoons arissa (red pepper sauce)
- the juice of two lemons
- salt and pepper
- Fry the onion and garlic until golden. Add the ground meat and cook until the texture is uniform.
- In the meanwhile, roast the pine nuts and pistachios in a dry pan until slightly browned, and add to the meat.
- Once the meat is nearly cooked, add the rest of the ingredients and cook for another 10 minutes, watching carefully so that the meat does not dry out.
- To serve: Place a spoonful of tahini on the plate. Top with a generous serving of meat and cooking juices. Serve alongside sauces such as pesto, harissa, amba, olive tapenade, yogurt and tahini, as well as pita heated over a gas burner.