A Twist on Israeli Cuisine, From Martha Stewart to Your Kitchen!
Chef Uri Navon came to Atlanta last month to serve 500 guests at the Atlanta Jewish Festival – and cooked up a storm with Martha Stewart on the way back. The dish he cooked up, which he calls “Hamshuka” is an innovative combination of Moroccan spices, typical Mediterranean flair, and of course, an Israeli twist. What you end up with is a mouthwatering lamb and beef appetizer on top of Tahigurt. Of course, nothing is complete without a dollop of tahini. The result is everything you’d expect from Chef Navon. Next time you’re in Israel, his restaurant in Jerusalem, Machneyuda is a must visit.
You can make your very own “Hamshuka” by following the recipe below! And make sure to check out the step by step by viewing Chef Navon’s segment on Martha!
Ingredients
- 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
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.
- Bete’Avon!
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