Gavin Ratcliff
Table of Contents
Shakshuka
I learned this recipe from my friend Zach's mom, who probably learned it from Otto Lenghi.
All the ingredients and amounts are really flexible, I make it different every time.
Ingredients
- Ripe tomatoes, usually 5-8 medium ones
- A red bell pepper
- 1tsp tomato paste, I use double concentrated from a tube, but canned is OK
- 1tsp-3tsp harissa paste, depending on how much spice you want
- 3-4 garlic cloves
- 3-4 eggs
- Feta
- 1tsp cumin
- 1tbsp olive oil
- Salt
- Chopped parsley
Steps
- Finely chop the bell pepper and garlic and combine in a bowl with cumin, harissa, tomato paste, pepper, and 1/2tsp salt
- Add to a cast iron skillet after adding olive oil over medium heat
- Let cook for 5-8 minutes stirring occasionally, while chopping the tomatoes
- Add in tomatoes and combine, bring to a simmer
- Cook for 15 minutes or so stirring until its thick, tasting and salting constantly
- Make dips in the sauce and crack eggs, simmer for another 10 minutes.
- Remove from heat, garnish with parsley and feta and serve.
Lamb Meatballs
Credit for this recipe goes to Otto Lenghi, but I can't find the source online, I think it was on his blog.
I make a ton ahead of time, freeze them and pull them out as needed.
These are the perfect pair with a shakshuka, I usually place them in the sauce preheated 1-2 minutes
before serving.
Ingredients
- 1lb ground lamb
- 2 garlic cloves
- 2tbsp thyme leaves (fresh)
- 100g feta
- 50g breadcrumbs
- 1/2tsp cinnamon
- 1tbsp olive oil
- Lots of parsley
- 3/4tsp salt
- Black pepper
Steps
- Finely chop the garlic, thyme, and parsley.
- Combine by hand the lamb, garlic, thyme, breadcrumbs, crumbled feta,
cinnamon, parsley, salt, and a good amount of pepper.
- Preheat oven to 400 and shape into balls,
- Add meatballs to hot oil in a pan and cook for 7 minutes or so, turning often.
- Place the meatballs on a pan lined with baking sheet and bake in oven for 5 minutes.
- Take out of the oven, cool and store frozen.
