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8 Ratings
5 star values:
4
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
Back to Hamshuka with Tahigurt and Machneyuda Toppings
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Hamshuka with Tahigurt and Machneyuda Toppings
Credit:
Rob Tannenbaum
Recipe Summary
Yield: Makes 12 small plates
Ingredients
Ingredient Checklist
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
Gallery
Hamshuka with Tahigurt and Machneyuda Toppings
Credit:
Rob Tannenbaum
Recipe Summary
Yield: Makes 12 small plates
Gallery
Hamshuka with Tahigurt and Machneyuda Toppings
Credit:
Rob Tannenbaum
Hamshuka with Tahigurt and Machneyuda Toppings
Credit:
Rob Tannenbaum
Hamshuka with Tahigurt and Machneyuda Toppings
Recipe Summary
Yield: Makes 12 small plates
Recipe Summary
Yield: Makes 12 small plates
Yield: Makes 12 small plates
Makes 12 small plates
Ingredients
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.
Reviews
Add Rating & Review
8 Ratings
5 star values:
4
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
8 Ratings
5 star values:
4
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
Add Rating & Review
8 Ratings
5 star values:
4
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
8 Ratings
5 star values:
4
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
8 Ratings
5 star values:
4
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 2
- 3 star values:
- 2
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Hamshuka with Tahigurt and Machneyuda Toppings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hamshuka with Tahigurt and Machneyuda Toppings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
