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    Moroccan Shakshuka Recipe - NYT Cooking

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    Berta Vicente
    This Moroccan shakshuka recipe calls for simmering lamb and beef meatballs in a spiced tomato-red pepper sauce. Instead of poaching whole eggs in the sauce, only the yolks are added to burst into an orange sauce when mixed. The sauce is made by roasting red peppers then simmering them in a mixture of tomatoes, onion, garlic and spices. Meatballs called kefta are made from beef, lamb, egg and spices and browned before being added to the sauce to cook through. Egg yolks are slipped into the center to warm through before serving topped with cilantro.

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    © All Rights Reserved
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    Moroccan Shakshuka Recipe - NYT Cooking

    Uploaded by

    Berta Vicente
    505 views2 pages
    This Moroccan shakshuka recipe calls for simmering lamb and beef meatballs in a spiced tomato-red pepper sauce. Instead of poaching whole eggs in the sauce, only the yolks are added to burst into an orange sauce when mixed. The sauce is made by roasting red peppers then simmering them in a mixture of tomatoes, onion, garlic and spices. Meatballs called kefta are made from beef, lamb, egg and spices and browned before being added to the sauce to cook through. Egg yolks are slipped into the center to warm through before serving topped with cilantro.

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    This Moroccan shakshuka recipe calls for simmering lamb and beef meatballs in a spiced tomato-red pepper sauce. Instead of poaching whole eggs in the sauce, only the yolks are added to burst into an orange sauce when mixed. The sauce is made by roasting red peppers then simmering them in a mixture of tomatoes, onion, garlic and spices. Meatballs called kefta are made from beef, lamb, egg and spices and browned before being added to the sauce to cook through. Egg yolks are slipped into the center to warm through before serving topped with cilantro.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    505 views2 pages

    Moroccan Shakshuka Recipe - NYT Cooking

    Uploaded by

    Berta Vicente
    This Moroccan shakshuka recipe calls for simmering lamb and beef meatballs in a spiced tomato-red pepper sauce. Instead of poaching whole eggs in the sauce, only the yolks are added to burst into an orange sauce when mixed. The sauce is made by roasting red peppers then simmering them in a mixture of tomatoes, onion, garlic and spices. Meatballs called kefta are made from beef, lamb, egg and spices and browned before being added to the sauce to cook through. Egg yolks are slipped into the center to warm through before serving topped with cilantro.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    11/4/2020 Moroccan Shakshuka Recipe - NYT Cooking

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    Moroccan Shakshuka
    By Melissa Clark

    Y I E L D 6 servings

    TIME 2 hours

    In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then
    simmered in a spiced tomato-red pepper sauce. Instead of the usual whole eggs poached in the sauce, Mr. Lahlou adds only
    the yolks, which burst into a luscious orange sauce when tapped with a fork. In his native Morocco, this kind of dish would
    traditionally be cooked in a tagine, but a large skillet works equally well. Serve this with flatbread for brunch, lunch or dinner.
    Chef Lahlou garnishes his shakshuka with edible flowers and micro cilantro, as shown here, but tender cilantro springs will
    do beautifully, too.

    INGREDIENTS PREPARATION

    FOR THE TOMATO SAUCE: Step 1


    Make the sauce: Over an open flame on the stove top or under the broiler,
    1 large red bell pepper roast the red pepper until skin is black and blistered all over, 8 to 12
    2 tablespoons grapeseed or extra- minutes, turning the pepper as needed. Transfer to a heatproof bowl, cover
    virgin olive oil with a plate or plastic wrap and let sit for 15 minutes, until cool enough to
    handle. Uncover and rub the skin off, then seed and finely chop the pepper.
    1 ½ cups finely diced red onion
    2 tablespoons minced garlic Step 2
    6 cups diced canned tomatoes, In a 12-inch cast-iron skillet, heat oil over medium-high heat. Stir in onion
    preferably San Marzano and cook until starting to brown, 7 to 12 minutes. Stir in garlic and roasted
    1 cup carrot juice red pepper, and sauté for another 2 minutes.

    1 tablespoon chopped fresh thyme Step 3


    leaves
    Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper,
    2 teaspoons kosher salt, more to taste
    cayenne and 1/4 cup water, and bring to a simmer. Simmer over medium-
    ¾ teaspoon sweet paprika low heat until mixture is reduced by a third, 40 minutes to 1 hour.
    ½ teaspoon ground cumin
    Step 4
    ¼ teaspoon ground white pepper
    While the sauce simmers, make the kefta: Drizzle olive oil on a rimmed
    Pinch of cayenne baking sheet and turn on your broiler.
    2 ½ tablespoons minced preserved
    lemon Step 5
    1 tablespoon chopped parsley In a large bowl, mix the salt, paprika, cumin, white pepper, cayenne, red
    onion, parsley, cilantro and garlic. Mix in the beef, lamb and beaten egg just
    1 tablespoon chopped cilantro, plus
    to combine, then scoop out 1 1/2-inch balls, transferring to prepared baking
    tender sprigs for garnish
    sheet. Flatten balls slightly, then broil without turning until well browned, 3
    6 large egg yolks, at room temperature to 5 minutes.

    FOR THE KEFTA: Step 6


    When ready to serve, stir the preserved lemon, parsley and cilantro into the
    Extra-virgin olive oil, for brushing sauce and bring to a simmer. Arrange kefta in sauce along the outer edges
    1 ½ teaspoons kosher salt of the skillet, leaving room for the egg yolks in the middle. Simmer kefta
    balls in sauce until they are cooked through and the sauce has reduced a
    2 teaspoons sweet paprika
    little more, 10 to 15 minutes. Taste and add more salt if needed.
    2 teaspoons ground cumin
    ½ teaspoon ground white pepper Step 7

    ⅛ teaspoon cayenne
    https://cooking.nytimes.com/recipes/1018765-moroccan-shakshuka?action=click&module=Collection Page Recipe Card&region=Sam Sifton’s Suggestions&pg… 1/2
    11/4/2020 Moroccan Shakshuka Recipe - NYT Cooking
    ¼ cup finely diced red onion Slip yolks into the center of the pan, cover pan and heat gently until yolks
    are warmed through, 2 to 4 minutes. Serve immediately, garnished with
    1 tablespoon minced parsley
    cilantro sprigs.
    1 tablespoon minced cilantro
    1 teaspoon minced garlic
    PRIVATE NOTES
    8 ounces ground beef (80 percent lean)
    8 ounces ground lamb Leave a Private Note on this recipe and see it here.
    1 large egg, beaten

    Adapted from Mourad Lahlou

    https://cooking.nytimes.com/recipes/1018765-moroccan-shakshuka?action=click&module=Collection Page Recipe Card&region=Sam Sifton’s Suggestions&pg… 2/2

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