Deconstructed kebab (Shakshukit)

When we think of a kebab, we usually visualise a skewer of meat that has been grilled, or a patty that has been fried. Here is a very unique deconstructed version that is so, so good.

The elements of a kebab are present: good meat that has been slow-cooked and lots of flavour. The sauce is what throws folks off, but trust me, you will be mopping up every last bit.

The pistachios and pine nuts add a crunch and nuttiness, the harissa a lovely spice, and the meat is tender and juicy. With the creamy yoghurt and acidic feta, this is a dish that I could not stop eating.

This is a wonderful cookbook that I don't cook from often enough. The flavours are spectacular, and not all recipes are as demanding as this one. It highlights the region's cuisine, featuring well-written recipes and stunning photographs. Palomar restaurant in London is a go-to destination for modern Middle Eastern cuisine. It is on my bucket list.

For more recipes from this fantastic cookbook, click here.

Ingredients:

For the kebab:

4 tablespoons olive oil

2 large onions, finely diced

8 garlic cloves, minced

1/5 cup pistachio nuts + to garnish

1/5 cup pine nuts + to garnish

1 lb ground lamb or mutton

1teaspoon sweet, smoked paprika

1 tablespoon harissa paste

1 teaspoon Hawaij spice powder

1/2 preserved lime, minced, or to taste

1 teaspoon pepper

Salt, to taste

1 1/2 - 2 cups water

Fr the tahini-yoghurt:

1 cup yoghurt

3-4 tablespoons tahini

Salt, to taste

Juice of 1/2-3/4 lime

To serve:

Feta cheese

Lettuce

Pita bread

Heat the oil in a large vessel on low heat. Add the onions and garlic and fry until the onions are soft, about 2-3 minutes. Add the pistachio and pine nuts and fry for one more minute.

Add the meat and cook over medium heat until the meat is cooked and turns colour. Add the paprika, harissa, Hawaij spice powder, preserved lime, pepper, salt and water. Mix in well and simmer for 45 minutes until the meat is tender and the sauce thickens to a thick consistency—taste for salt and spice.

Add the ingredients for the tahini-yoghurt sauce and mix well with a whisk, getting a smooth consistency. Set aside in the fridge.

To serve, cut the pita bread in half and toast lightly. Crumble the feta cheese. Heat the meat mixture until hot, ladle into a bowl and top with pistachios, pie nuts and a dollop of the tahini-yoghurt sauce. Open the pita bread, add a lettuce leaf, and spoon in the meat. Top with some feta and a dollop of the tahini-yoghurt sauce, enjoy.