Chef Yossi Elad Shares The Shakshukit Recipe from the Famed Machneyuda Restaurant

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
  • sumac


  1. Fry the onion and garlic until golden. Add the ground meat and cook until the texture is uniform.
  2. In the meanwhile, roast the pine nuts and pistachios in a dry pan until slightly browned, and add to the meat.
  3. 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.
  4. 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.

Originally published by The Haaretz

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