Marcel & Matthias - Shakshuka and Hummus

Marcel & Matthias


Hummus with Baharat-Beef

Baharat spice


·       1tsp black peppercorns

·       1tsp coriander seeds

·       1tsp cinnamon

·       1/2tsp cloves

·       1/2tsp allspice

·       2tsp cumin

·       1tsp cardamom

·       1/2 of a nutmeg



Pestle all spices in a mortar to a delicious powder. I recommend making the triple amount, because it is always good to have it in stock for all kinds of oriental flavored dishes!



·       Ingredients:

·       Olive oil

·       1 eggplant (cut into 0,5cm pieces)

·       2 red peppers (cut into same size)

·       1 chopped big onion

·       1 red chili

·       1 can chopped tomatoes (500g)

·       2 gloves finely chopped garlic

·       6 eggs

·       1tsp harissa

·       1 tbsp. tomato paste

·       1 tbsp. Baharat spice

·       salt, pepper

·       instant broth

·       sugar

·       fresh coriander

·       parsley

·       peppermint

·       1 lemon

·       Greek yogurt



Heat the olive oil (twice or even better triple the amount you'd usually use) in a large frying pan over medium heat. Add the eggplant. Fry till golden. Then add the onion and the red peppers and sauté till all is browned. Don't be impatient. You'll just get the rich flavor, if everything is roasted well. Then add the Baharat spice, the garlic, harissa, tomato paste and roast for another minute. Add the tomatoes, 1/2 a cup water and 1 tbsp. instant broth. Bring it to a gentle simmer and cook it for a further 10 minutes until you have a tasty thick sauce. Season with Salt, Pepper and maybe more Baharat spice. Add some sugar to reach a higher level of tastiness. 


Make six little dips in the sauce and break the eggs carefully into them. Swirl the egg whites a little bit with the sauce. Do not break the yolks! Simmer gently til the egg whites are set, but the yolks still runny - that's the artistry. Spread chopped parsley, green coriander, peppermint and the zest of a half a lemon over your new favorite dish. Drip some Greek yogurt over the Shakshuka, to let it look like a painting by Pollock. 


Hummus with Baharat-beef


·       1 large can chickpeas (500g when drained)

·       150g tahini (you can even add more)

·       3 gloves chopped garlic

·       ground coriander seeds

·       cumin

·       300g ground meat (I prefer a mix of lamb and beef)

·       1 chopped onion

·       50g nuts and raisins

·       Baharat spice to taste

·       sweet pepper powder

·       fresh parsley and coriander

·       zest of half a lemon



Drain the chickpeas and put them into a Bowl. Add the tahini, 1 chopped garlic and half a tsp of cumin and coriander seeds. Add a little bit of cold (!) water. Be careful - only a small amount. Then blend with an immersion blender until the hummus is super smooth with the texture of soft served ice cream. Add more water if too thick. You can also use a food processor. Season with Salt and Pepper. 

For the Baharat beef: Heat olive oil in a frying pan over medium heat. Add the ground meat and break it up as it browns. Then add the chopped onion, the nuts and raisins and sauté till the onions are softened and translucent (put a tbsp. of water in the pan, if the meat is starting to get too dark). Then add the rest of the garlic and some Baharat spice to it and let it cook for another minute. Taste and adjust with Salt and Pepper and more Baharat spice. Set pan aside. 

Plate the hummus on a big serving dish and create a well in the middle. Place the meat in it. Garnish with olive oil, sweet pepper powder, the herbs and the lemon zest. 

Serve the dishes with pita, white bread or (my favorite) yeast barm - the light sweetness of the barm fits absolutely perfectly. Guten Appetit (to say it in German)