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The BEST Shakshouka (with Lamb Kofta)
If you haven't heard about Shakshouka (also called chakchouka), you are missing out! It is a traditional Middle Eastern dish typically served for breakfast or lunch (aka Brunch appropriate). This tomato based creation is bursting with incredible flavor from regional spices. You will usually see eggs housed in the tomato base but some chefs will add their own twist to it. Here we will do a traditional shakshouka with lamb kofta!
Equipment:
Immersion blender or food processor
large brazier with cover
Ingredients:
Lamb Kofta:
1 lb ground beef, 1lb ground lamb, 1 cup chopped parsley, 1 cup chopped mint leaves, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1/4 cup bread crumbs, 1 egg
Shakshouka base:
2 onions, 4 garlic cloves chopped, 10 shishito peppers, 2 poblano peppers, 1 red bell pepper, 10 heirloom tomatoes chopped, 1 tbsp cumin, 1/2 tbsp salt, 1 cup cilantro chopped
Directions:
Lamb Kofta:
combine lamb, beef, herbs, and spices until mixed well. Mix in bread crumbs and egg. Separate into pieces the size of golf balls. Sear in frying pan on all sides for a nice crispy brown to seal in flavors (later you will add to your tomato base to continue cooking).
Shakshouka:
At 400 degrees, roast your peppers (shishito, poblano, bell) with olive oil and a pinch of salt and pepper until blistered (about 20 minutes). While your peppers are roasting, saute your onions and garlic in a brazier pan with oil until softened or translucent (about 5 minutes). Add your chopped tomatoes and let simmer over medium-high heat about 15 minutes. Using your food processor, blend your peppers until sauce consistency and add to your tomato base. Press on the tomatoes as they continue to cook to break down the larger chunks. If you have an immersion blender, you can blend all of your ingredients together in the brazier (it will be very viscous at this point). Add your spices and herbs and be sure to taste to see if you need more salt. Place your lamb koftas in the shakshouka and let simmer until it thickens up a bit to about a salsa consistency. If you let it cook too long, it will reduce to a very thick, paste-like consistency. Serve in a wide bowl with thick sliced toast!
Michael Constantine
