Meet the shakshukeet - a riff on the popular dish shakshuka that aspires to combine all the tastes of Jerusalem’s famed Mahaneh Yehuda market into one bowl. The shakshukeet combines all that’s good about the market, says chef Assaf Granit, one of the three chefs behind the acclaimed Machneyuda restaurant, which is next to the market.
This dish is the brainchild of Granit and his partner chefs in Machneyuda - Yossi Elad and Uri Navon. They sought to combine the entire market into a single dish. To them, the market means tahini; amba, a pickled mango sauce; Jerusalem mixed grill, stir-fried organ meat; ground beef and kebabs; bright colors and pine nuts. Last but not least is the gas-grilled pitas, says Granit.
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, arissa, amba, olive tapenade, yogurt and tahini, as well as pita heated over a gas burner.
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