Sabich is a traditional Iraqi breakfast found all over Tel Aviv. Mark’s father in law Avi serves up the most amazing sabich for breakfast every Saturday. Our recipe was inspired by the taste of Avi’s amazing sabich and we can’t wait for you to try it.
Thank you so much for supporting us by ordering this kit, we hope you enjoy cooking with it and can’t wait to see your pita images!
Please post your pita image on insta and tag us @shuklondon.
Happy cooking and lots of love from us,
Mark and Richard xx
IMPORTANT INFORMATION
ALLERGENS:
NUTS, MILK, SOYA, GLUTEN, EGGS, SESAME, PEANUTS, MUSTARD, SULPHUR DIOXIDE.
REFRIGERATE THE INGREDIENTS STRAIGHT AWAY ON ARRIVAL AND USE ON THE DELIVERY OR FOLLOWING DAY LATEST – BEST USED ON DAY OF DELIVERY.
We wanted to bring the smells and tastes of Tel Aviv into your home so what better way than a freshly made pita! We have tried to make it simple to assemble to deliver the same product you would be served at our stall in Borough Market.
Thank you so much for supporting us by ordering this kit, we hope you enjoy cooking with it and can’t wait to see your pita images! Please post your pita image on insta and tag us @shuklondon with the hashtag #shukpitachallenge The most sexy pita image each week will win the choice of a free DIY pita or free DIY babka kit! Happy cooking and lots of love from us, Mark and Richard xx
1. Transfer the meatballs to an oven proof dish. Heat the meatballs at 170c in the oven for 30-40 minutes or until piping hot.
2. Once the meatballs are piping hot turn off the oven, place a small pan or ovenproof bowl of boiling water in the oven (you can use the kettle). Put the pita in the oven on a rack above the hot water and leave for a few minutes – this will make them soft.
3. Slice the pita in half and open up into a pocket. Spoon some chilli yoghurt into the pita and spread around to get an even layer.
4. Mix the coriander, mint and pickled red cabbage in a salad bowl.
5. Place a layer of the pickled red cabbage and herb mix on one side of the pita.
6. Spoon three pieces of meatball and some sauce into the other side of the half pita. Add a few drops of the chilli yoghurt on top of the meatballs and sprinkle a few more herbs to decorate. 8. Devour! SPICED LAMB MEATBALLS www.shuklondon.com 9. It is easier to fill a half than a whole pita hence doing it this way – you can build them as you eat them so they stay fresh and delicious. You will have 8 x half pitas with three half meatballs in each.
IMPORTANT INFORMATION ALLERGENS: NUTS, MILK, SOYA, GLUTEN, EGGS, SESAME, PEANUTS, FISH, SHELLFISH, MOLUSC, MUSTARD, SULPHUR DIOXIDE. SPICED LAMB MEATBALLS www.shuklondon.com REFRIGERATE THE INGREDIENTS STRAIGHT AWAY ON ARRIVAL AND USE ON THE DELIVERY OR FOLLOWING DAY LATEST – BEST USED ON DAY OF DELIVERY.
]]>2. Spread the date paste over the whole surface of the dough (leave one cm on each edge).
3. Spread an even layer of pistachios, cookie crumbs and dark chocolate drops on top of the date paste.
4. Start to roll the pastry from the side closest to you away from you in a spiral keeping it quite tight.
5. Check the video highlight on @shuklondon instagram to see the next bit - cut the roll lengthways and separate the two pieces - cross over on one end and twist. Then twist all the way along to the other end.
6. Place in the babka mould - you don’t need to grease the mould. Let it prove in a warm place for about an hour until it starts to swell and become puffy.
7. Lightly brush the surface of the babka with eggwash.
8. Set the oven to 170c and cook the babka for 30/35 mins.
9. As soon as the babka is out use a pastry brush to generously cover the babka repeatedly with the vanilla syrup – start from one end and move back and forth until it is all used up – it seems like a lot but it absorbs into the dough and keeps it soft and delicious
]]>The brisket is lovingly braised for 12 hours with date honey, baharat spices and sweet red wine and is a much loved recipe created by Mark’s wife Limor.
Thank you so much for supporting us by ordering this kit, we hope you enjoy cooking with it and can’t wait to see your pita posts! Please post your pita images on insta and tag us @shuklondon and @gingerpigltd with the hashtag #killerbrisket Happy cooking and lots of love from us. xx
1. Take the brisket out of the vac pac bag and divide into four equal portions – flatten each portion onto some baking parchment on a small oven tray and cover tightly with foil. Reheat the brisket at 170c in the oven for 20 minutes or until piping hot. Try to have the tray totally sealed so that the brisket doesn’t dry out.
2. Once the brisket is piping hot, place a small pan or ovenproof bowl of boiling water in the oven (you can use the kettle). Put the pita in the oven on a rack above the hot water and leave for a few minutes – this will make them soft. Don’t leave for too long or they might dry out.
3. Remove the foil and place a slice of cheese on top of each portion of brisket and put back in the oven until melted.
3. Slice the pita in half and open up into a pocket. Spoon some smoked mustard mayo into the pita and spread around to get an even layer.
4. Add a of leaf of lettuce on the mayo and then a spoonful of pickled red onions.
5. Using a spatula divide each portion of brisket in two. Lift the brisket off the tray with the cheese on top and place half a brisket portion into each half pita on top of the pickled red onions.
6. Devour
IMPORTANT INFORMATION ALLERGENS: Gluten, S.Dioxide, Milk, Mustard, Eggs and may contain Sesame REFRIGERATE ALL INGREDIENTS APART FORM THE BREAD AND USE WITHIN THREE DAYS OF DELIVERY (INCLUDING DELIVERY DAY)
]]>We wanted to bring the smells and tastes of Tel Aviv into your home so what better way than a freshly baked babka. We have tried to make it quick and easy so please check our babka highlight on insta @shuklondon for a video by the our very talented friend @robson.eats.
Thank you so much for supporting us by ordering this kit, we hope you enjoy cooking with it and can’t wait to see your babkas! Please post your babka image on insta and tag us @shuklondon with the hashtag #shukbabkachallenge The most sexy babka image each week will win a bespoke babka kit devised by Mark. Happy cooking and lots of love from us, Mark and Richard xx
1. Roll dough with some plain flour on the workbench to
about 3mm thickness into a big rectangle.
2. Spread the chocolate & hazelnut paste over the whole
surface of the dough (leave one cm on each edge).
3. Spread an even layer of cookie crumbs and chocolate
drops on top of the chocolate & hazelnut paste.
4. Start to roll the pastry from the side closest to you
away from you in a spiral keeping it quite tight.
5. Check the video highlight on @shuklondon instagram
to see the next bit - cut the roll lengthways and separate
the two pieces - cross over on one end and twist. Then
twist all the way along to the other end.
6. Place in the babka mould - you don’t need to grease
the mould. Let it prove in a warm place for about an
hour until it starts to swell and become puffy.
7. Lightly brush the surface of the babka with eggwash.
8. Set the oven to 170c and cook the babka for 30/35
mins.
9. As soon as the babka is out use a pastry brush to
generously cover the babka repeatedly with the vanilla
syrup – start from one end and move back and forth
until it is all used up – it seems like a lot but it absorbs
into the dough and keeps it soft and delicious
IMPORTANT INFORMATION ALLERGENS: NUTS, MILK, SOYA, GLUTEN, EGGS, SESAME, PEANUTS REFRIGERATE THE BABKA DOUGH STRAIGHT AWAY ON ARRIVAL AND USE WITHIN THREE DAYS OF DELIVERY (INCLUDING DELIVERY DAY
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