Deconstructed kebab (Shakshukit) from The Palomar Cookbook (page 156) by Layo Paskin and Tomer Amedi

  • basil
  • minced beef
  • coriander seeds
  • garlic
  • harissa paste
  • honey
  • lemons
  • Kalamata olives
  • onions
  • sweet paprika
  • tahini
  • pistachio nuts
  • pine nuts
  • minced lamb
  • cumin seeds
  • turmeric
  • black peppercorns
  • cardamom pods
  • ground cloves
  • dried coriander leaves
  • Maldon salt
  • rapeseed oil
  • Greek yogurt
  • watercress
  • Parmigiano Reggiano cheese
  • thyme sprigs
  • yogurt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • slouj on January 27, 2021

    There is no denying that if you make all the different toppings this dish requires a bit of effort. It’s not a quick midweek supper. But it’s absolutely delicious and well worth a bit of extra work for an indulgent Saturday night. The only stage we skip is the watercress pesto, preferring a strew of watercress leaves instead (adds another texture to the dish).

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