Adapted from: Adapted from Ottolenghi and Tamimi’s Jerusalem: Cookbook

Image credit: Ottolenghi

This cookbook has been on the New York Times bestseller list for months now —- we think this Mediterranean dish is special because of how the unique and perhaps unfamiliar flavors come together. If some of the ingredients in this recipe are foreign to your kitchen, we assure you that the hunt is completely worth it. Serve alongside warm pita bread.


1 tablespoon olive oil

1 large onion, finely chopped

6 cloves garlic, thinly sliced 10 oz ground lamb

2 teaspoons sumac

1 teaspoon ground cumin

1/2 cup toasted unsalted pistachios, coarsely chopped

7 tablespoons toasted pine nuts

2 teaspoons harissa paste or other hot sauce

1 tablespoon finely chopped preserved lemon peel

1 1/3 cups cherry tomatoes

1/2 cup chicken stock 4 eggs

Fresh cilantro to garnish

Yogurt Sauce
1/2 cup Greek yogurt

1 1/2 tablespoons tahini paste

2 tablespoons lemon juice

1 tablespoon water


Heat the olive oil over medium-high heat in a medium heavy skillet. Add the onion and garlic and saute until soft. Raise the heat to high, add the lamb, and brown well, 5 to 6 minutes. Season with the sumac, cumin, 3/4 teaspoon salt, and black pepper and cook for another minute. Turn off the heat, stir in the nuts, harissa, and preserved lemon.

Heat a separate small skillet over high heat. Once piping hot, add the cherry tomatoes and char for 4 to 6 minutes, tossing them in the pan occasionally, until slightly blackened. Set aside.

When ready to serve, reheat the meat, add the chicken stock, and bring to a boil. Make 4 small wells in the mix’ and break an egg into each well. Carefully add the tomatoes to the pan (watch the egg yolks). Cover the pan and cook the eggs over low heat for 8—10 minutes until whites are set but the yolks are still runny.

For the yogurt sauce, whisk together all the ingredients with a pinch of salt.

Dot the meat mixture with dollops of the yogurt sauce, sprinkle with sumac and finish with the cilantro. Serve at once.