In Bristol, we’re blessed to have the Souk Kitchen to dine at. Their shakshuka and Turkish bean dishes (merguez or sujuk sausages optional) on the weekend brunch menu are heavenly and the bread served with them soft like pillows. Seeing some merguez on a recent visit to my local butchers, triggered a memory and prompted me to make something akin to the bean dish I’ve been missing from Souk Kitchen. I really must go back there soon!
|Ingredients||Equipment to have ready|
|1/2 tbsp olive oil||Chopping board|
|1/2 onion, finely sliced||Sharp knife|
|1/2 red pepper, finely sliced then cut in half||Large frying pan|
|1 clove garlic, finely sliced|
|1/2 tsp ground cumin|
|1/2 tsp ground coriander|
|1 heaped tsp harrisa paste (I like le phare du cap bon)|
|1 tin of tomatoes|
|1/2 tin water to clean out the tin|
|1 small can butterbeans|
|8 leaves cavalo Nero, stalks removed and shredded|
|1/3 block feta|
|Salt and pepper|
|1 tbsp mint, finely chopped|
|Pitta or flatbread to serve|
- Heat the frying pan and oil until hot then throw in the onion and pepper. Cook over a high heat until brown and soft.
- Next add the merguez and brown on all sides.
- Add the garlic and cook for a couple of minutes until the raw sell dissipates.
- Add the spices and stir, followed by the tomatoes and water. Season with salt and pepper.
- Bring to the boil then reduce to a gentle simmer and stir in the beans.
- Cook gently for around 30 minutes until the sauce has reduced and thickened.
- Add the cavalo nero and cook until wilted.
- Taste and adjust the seasoning as necessary.
- Serve in a bowl with the feta crumbled and the mint sprinkled over the top, pitta or flatbread on the side.