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With warm spices, fiery harissa and chopped pistachios, this meaty ragù from Tel Aviv chef Salah Kurdi is solidly Middle Eastern. Don’t let that stop you from ladling it over gnocchi or layering it into baked pasta. Slideshow: More Ragù Recipes 

May 2017


Credit: © Con Poulos

Recipe Summary test

30 mins
2 hrs 30 mins
6 to 8


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, heat the oil until shimmering. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until lightly browned, about 12 minutes. Add the beef, lamb and garlic and cook, breaking up the meat with a wooden spoon, until the meat is cooked through, 8 to 10 minutes. Stir in the 1 cup of pistachios, the harissa, cumin, paprika, coriander, turmeric, cinnamon, cardamom, ginger, cloves and a generous pinch each of salt and pepper. Cover and simmer over low heat, stirring occasionally, until the meat and pistachios are very tender, about 2 hours.

  • In a medium bowl, whisk the yogurt with the tahini; season with salt and pepper. Swipe some of the yogurt into shallow bowls. Top with the ragù, garnish with pistachios and serve with roasted tomatoes and pita.