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My Shakshuka Recipe – Turkish Eggs

Shakshuka Ingredients

  • Tin of good quality plum tomatoes. Go for whole not chopped
  • 1 pepper chopped into chunks
  • 1/4 of a pack of feta
  • Bunch of parsley chopped
  • 2 cloves of garlic grated
  • 1 red onion diced
  • 1 teaspoon cummin seeds
  • 1 teaspoon Paprika
  • 2 teaspoons tomato puree
  • 1 teaspoon mixed middle eastern spice (I got a meatball spice mix from my local world food market that I used or you can just stick with the cumin and paprika)
  • Sea salt
  • Black pepper
  • Dukka
  • 4 eggs
  • Sourdough bread
  • Real butter

Shakshuka recipe ingredients

Instructions

  1. Fry the onions in a bit of oil to brown for a few minutes.
  2. Add the peppers after a couple of minutes to the onions to give them a chance to brown as they don’t always brown with peppers due to the moisture they give off.
  3. When the onions are brown, add the garlic to the pan for a minute along with the tomato puree, cumin seeds, paprika and spice mix to cook out a little.
  4. Add the plum tomatoes to the pan and squash them in the pan. Mix everything to combine and cook on a lower heat for 5-10 minutes.
  5. Add half the fresh parsley and stir and then c.
  6. Make 4 wells in the mixture and crack an egg into each.
  7. rumble the feta evenly over the mixture
  8. Cover the pan with a lid so that the eggs cook on top or if you haven’t got a cover, cook for a few minutes then finish under the grill. Just make sure you leave the eggs a bit runny for dunking.
  9. Just before the eggs are done, whack 4 pieces of sourdough in the toaster.
  10. Take the eggs off the heat as they will still continue to cook in the mixture.
  11. Scatter remaining parsley over the mixture and a good measure of Dukka for extra crunch.
  12. Place the pan on a heat resistant matt on the table and either eat from the pan or divide between two bowls.

** Make sure you dunk that thick, toasted, butter drenched sourdough in the gooey eggs. **

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Baharat and apricot lamb meatballs recipe – a guilt free kebab

Baharat and apricot lamb meatballs ingredients

  • 500g lamb mince
  • 3 teaspoons Baharat spice mix
  • 3 cloves garlic finely grated
  • 1 large shallot finely chopped
  • 50g dried apricot chopped into small chunks

Instructions

  1. I prefer to have my onions and or shallots browned before adding to burgers or meatballs to add a slight sweetness and take the harshness out of them.
  2. Chop the shallot and add to a hot pan with some oil to brown for a few minutes. Add the grated garlic to the onions and cook for a further minute mixing into the onions.
  3. Take off the pan and add to a bowl with the lamb mince.
  4. Add the Baharat spice mix and the chopped apricots to the bowl of mince then use your hands to mix the ingredients to make sure everything is equally combined.
  5. I prefer little meatballs that cook quicker rather than big meatballs that take ages to cook and end up being too dry so tear little chunks of the mix and roll into small meatballs. I made around 20 meatballs with mine so aim for around the same.
  6. I sometimes fry meatballs but it means you have to keep turning them so they don’t burn. I cook most of my meat in an airfryer these days as it cooks through nicely, is a lot quicker than the oven and they still have a nice crisp to them.
  7. Mine took around 10-15 minutes in the air fryer on around 190C.

Baharat and apricot lamb meatballs recipe

To enjoy as a guilt free kebab

  1. Shred some red cabbage
  2. Julienne 1 carrot
  3. Chop 4 spring onions
  4. Slice 2 large tomatoes
  5. Add to a bowl and squeeze a whole lemon over the mixture, season with salt and pepper.
  6. Make a quick mint yogurt mixing a couple of spoons of greek or natural yogurt with two teaspoons mint sauce, salt and pepper.
  7. Add some of the salad mix, a couple of meatballs to a toasted pitta and spoon some of the mint yogurt and if you’re feeling a bit of heat a few drops of your favourite chilli sauce and or a smudge of hummous.
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