Serves 4
MEATBALLS
500 g beef OR lamb mince
15 ml olive oil
1 shallot or onion, finely chopped
10 ml smoked paprika
5 ml ground cumin
5 ml salt
1 ml cayenne pepper
2 garlic cloves, crushed
100 ml chopped coriander OR flatleaf parsley
Zest of 1 lemon
80 ml breadcrumbs soaked in 40 ml water
1 egg
SHAKSHUKA SAUCE
15 ml olive oil
1 small red pepper, seeded and thinly sliced
1 small yellow pepper, seeded and thinly sliced
1 onion OR use 2 shallots, roughly chopped
3 garlic cloves, crushed
10 ml paprika
5 ml cumin seeds
2,5 ml turmeric
2,5 ml cayenne pepper or to taste
5 ml salt
1 tin whole peeled tomatoes in juice
10 ml sugar
30 ml tomato paste
HERBED YOGHURT
200 ml double cream yoghurt
30 ml lemon juice
1 lemon, zested
Salt and pepper to taste
30 ml olive oil
60 ml chopped coriander
60 ml chopped flatleaf parsley
60 ml chopped mint
TO SERVE
toasted pita breads
OPTIONAL
4 large eggs
METHOD:
TO MAKE THE MEATBALLS: Combine all the ingredients for the meatballs then roll into small meatballs (±35g each).
Heat 15 ml olive oil in a frying pan and cook the meatballs until golden brown on both sides. Remove from the pan and keep aside.
TO MAKE THE SHAKSHUKA SAUCE: Add the olive oil to the pan then fry the onions, peppers and garlic for a few minutes.
Add all the spices and cook for 1 minute.
Add the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Stir occasionally until the sauce begin to simmer. Reduce the heat to medium then add the sugar and tomato paste.
Cook the sauce till thick then add the meatballs. Simmer for 5 minutes
TO MAKE THE HERBED YOGHURT: Blend together all the ingredients using a stick blender. Taste to adjust the seasoning.
Serve the meatball shakshuka with the toasted pitas, herbed yoghurt a glass of Leopard’s Leap Cabernet Merlot
OPTIONAL: Break the eggs into the sauce when adding the meatballs. Cover the pan with a lid and simmer for about 6 minutes until the eggs are cooked to your liking.
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