The Mediterranean Diet-Approved Dish a Globe-Trotting TV Star and Her Daughter Are Obsessed With
Grinshpan says her one-year old daughter, Ayv, will eat anything—as long as it's topped with one special ingredient: "My daughter is obsessed with anything that’s covered in tomato sauce, so I’m always thinking about different dishes that can incorporate it," she says. As a result, she spends a great deal of time brainstorming the next spaghetti-inspired dish to satisfy the youngster's cravings. One of her tried-and-true, kid-tested recipes? A simple, yet impressive lamb shakshuka.
Clearly, Ayv inherited her mother's good taste. But Grinshpan guarantees that this recipe will impress the grown-ups at your dinner party as well. "I think what I really love about the recipe is that it brings two things that I love together: lamb kebobs and shakshuka," she says. "The lamb kebobs are just super tasty and rich, and I think what’s really unique about the shakshuka is it’s something that’s a little bit heartier than a typical shakshuka."
Grinshpan, who is opening a new fast-casual Middle Eastern restaurant called Dez in New York City's Nolita neighborhood later this month, shares this quick and healthy recipe adapted from the menu. Promise: It'll knock chicken fingers right off your weekly meal rotation.
Lamb Meatball Shakshuka
Serve this dish family-style on top of rice, flatbread, or another grain of choice.
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Prep Time15 minutes
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Cook Time40 minutes
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Servingspeople
Ingredients
For the meatballs
- 1 lb. ground lamb
- 2 Tbsp parsley stems, chopped
- 1 Tbsp fresh ginger, chopped
- 2 cloves fresh garlic, minced
- 1/2 tsp cumin powder
- 1 tsp cinnamon
- 1 shallot, finely chopped
- pinch of sea salt
- freshly ground black pepper
- 2 Tbsp olive oil
For the sauce
- 2 Tbsp olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves minced
- 1/2 tsp coriander
- 1 tsp turmeric
- 5 red tomatoes, roughly chopped
- pinch of sea salt
- freshly ground black pepper
- pinch of sugar
- 4 eggs
- parsley leaves
Instructions
For the meatballs
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In a bowl, combine the lamb with the shallot, parsley stems, ginger, garlic, cumin, cinnamon, and season well with salt and pepper.
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Mix together and roll into small even balls.
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Heat up the two tablespoons of olive oil in a large skillet and place the balls in, approximately one to two minutes on each side until they have some color.
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Shake the pan to flip over (Tip: you don’t want to cook them through; just color them). Remove when they are golden, approximately two minutes.
For the sauce
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In the same pan you made the lamb meatballs, heat up two more tablespoons of olive oil. Add in the onions and season well with salt and pepper.
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When they are translucent add in the garlic, coriander, turmeric, and tomatoes. Season with salt, pepper, and a pinch of sugar. Cover and let simmer on medium heat for 25 minutes.
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Remove the lid and check for seasoning. If sauce seems thin, uncover and let the sauce reduce.
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Place the meatballs into the sauce, cover with the lid, and let cook for two minutes. Remove the lid and place the eggs into little wells you make with a spoon.
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Cover again and let cook for three minutes until they are set but still runny.
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Garnish with fresh parsley and serve immediately.
Recipe Notes
Recipe courtesy of Chef Eden Grinshpan, Chef and Co-Founder of DEZ.
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