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Tasty Israeli Hamshuka inspired by the sun


Israeli Hamshuka

As I was today clearing up our wine and storage cellar, some glasses of cooked tomato sauce from sunny summer 2017 passed my hands and as we are now writing the year 2019, in which fresh tomatoes will grow in a few months' time again in the neighbouring garden, I decided to immediately transform these delicious tomato sauce into something special or dinner to enjoy my guests...


The result was a lucious Israeli Hamshuka, inspired by one of my favourite cookbooks "Jerusalem" by Ottolenghi and Tamimi.  Prepared in about 30 minutes and very variable in ingredients.


Ingredients for 2 - 3 persons 

1 large red onion finely chopped

5 garlic cloves cut into thin slices

350 g minced lamb

3 Tl ground sumac

1 tsp ground cumin

80 g pine nuts (roasted)

50 g roasted pistachio kernels

1 tsp Harissa

80 g finely chopped pickled lemon

5 - 6 tbsp "Tomato sauce 2017" or 6 - 7 cherry tomatoes melted in the oven

100 ml chicken broth 

2 - 3 eggs

1 bunch fresh coriander


Yogurt sauce:

100g authentic Greek yoghurt 5 %

30 g light Tahini

salt

2 tbsp lemon juice


Fry the garlic and onion until golden brown, add the meat and fry for about 5 minutes at high heat.

Add the spices and harissa and fry for another minute. Remove the pan from the heat. Add lemon, pistachios and line seeds.


Prepare the yoghurt sauce.

Heat the pan , put the eggs in 3 hollows and let it set with the lid closed. After 2 minutes when the eggs have set a little, put the tomatoes or the tomato sauce on the egg, as well as the coriander. Close the lid.

When the eggs have the desired consistency, sprinkle some more sumac on top that gives a little acidity.

Spread the yoghurt sauce on the plates and place the Hamshuka on top or next to it.

Serve with lukewarm bread.


Serve with a Fleurie (vielle vigne 2015) produced by Alain Chambard's Domaines de Terres Brunes



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