Author: Zach Engel

We’re in the kitchen of this James Beard Award winning chef from Galit Restaurant in Chicago, Zach Engel. Listen along as Zach takes you through one of the most popular dishes on his menu made easy. 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: To hear how to make Chef Zach’s Avocado Labneh, fast forward ahead to 40:00. Also, check out CookTracks.com to see Chef Zach’s tehina recipe.

Makes 4 servings

For the Tunisian Curry:
Put the 3/4 cup of canola oil in a medium saucepot and bring to medium heat. Add the minced garlic, turn heat to low and cook until lightly toasted and fragrant, stirring often with a whisk. It should be slightly golden brown and fully cooked through, about 4-5 minutes.

Pull the pot off the heat and add the paprika, cayenne, caraway, cumin and coriander and whisk continuously for a couple minutes. Add the tomato paste and whisk to combine. Place the pot back on low heat and mix to ensure nothing sticks to the bottom of the pot. Cook to allow the flavors to come together, continuing to whisk every now and then, about 10 minutes. It will look like a thick paste and have a deep reddish brown color.

Add the water and salt, whisk and cook until the mixture has thickened, about 10 minutes more, or until it resembles the consistency of ketchup.

For the fish dredge:
In a medium mixing bowl or shallow dish, whisk to combine the flour, cornstarch, cornmeal, salt, sugar and turmeric. Set aside.
Heat a large frying pan with the 2 cups of canola oil over medium heat, until oil reaches 350-375 degrees F. Season the fish with salt and pepper, toss in the dry dredge mixture (six or so pieces at a time), gently shake off the excess and gently drop into the oil. With a slotted spoon or tongs, move them around so they don’t stick to the bottom of the pan. Cook, turning occasionally if necessary, until lightly golden brown and cooked through, about 3-5 minutes. Remove using the slotted spoon or tongs and place on a paper towel lined plate to absorb excess oil. Sprinkle the fish right as it comes out of the oil with a little salt.

Serve the fish immediately with the Tunisian Curry and Avocado Labneh (if made). Garnish with some fresh herbs and a few wedges of lemon.

For the Avocado Labneh:
In a blender, add the labneh, lemon juice, preserved lemon and avocados. Puree until it is all smooth, season with salt and puree again until it is as smooth as possible. You may need to scrape the sides of the blender to puree it all together. Transfer to a small bowl and place a piece of plastic wrap directly over the top so it is touching the surface of the sauce. This will prevent it from discoloring. Refrigerate until needed.

For the Tehina:
Crush the garlic cloves on a cutting board with the side of a large knife and add to a small bowl of lemon juice. Let sit for 30 minutes. After 30 minutes, puree the garlic, lemon and salt mixture for 2-3 minutes, or until smooth. Pass through a fine mesh strainer and refrigerate. In a stand mixer fitted with a whip attachment, whip the raw tahini for about 5 minutes on high speed. Decrease the speed to medium and slowly drizzle in the garlic-lemon juice. The tehina will get very grainy and tight in texture but will get smooth immediately after. Slowly add the ice cold water in a steady stream. Once all the water is incorporated, turn the speed on high for 5 minutes. You’ll see the tehina become smooth and glossy and become very airy like an aioli
or a mousse.

One of Chicago’s favorite chefs, Zach Engel of Galit Restaurant, walks you through this Middle Eastern/North African dish in real time! Get all the tricks to impress your family or guests with this flavorful dish.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

For 2-4 people to share

INSTRUCTIONS

Place the pan over high heat and add 1⁄4 cup of the olive oil. While the pan is heating up, season the sweet potatoes with salt. When the oil is hot, add the sweet potatoes and turn down heat to medium. Cook for 6-8 minutes, stirring often, until they are well-browned all over.

Once the sweet potatoes are cooked, remove them to a paper towel lined plate. Wipe the pan clean, if needed, and add the remaining olive oil- enough to fill the pan 1/4 inch. Over high heat, add the cherry tomatoes and turn heat down to medium making sure not to touch them for one minute. They’ll burst so be careful of splattering oil. Gently stir and season with salt. Add the onions and peppers, season with salt and stir every now and then for 2-3 minutes to caramelize, until they become opaque. If the pan seems dry, add a bit more oil.

Turn heat down to low and add the garlic. Stir for 10-15 seconds to cook and prevent from burning and add the crushed tomatoes. Gently stir everything around and let lightly simmer. Add the sweet potatoes back into the sauce and cook until the mixture is reduced and thickened, about 5-10 minutes, or until it is more of a custardy, jam-like consistency.

Using the back of a spoon, make four little divots or wells in the sauce. Crack the eggs into each divot/well, cover and turn the heat to low. Cook until the whites are solid and cooked through, but the yolks are still runny, about 2-3 minutes. Turn off the heat. Garnish each egg yolk with flaky sea salt and sprinkle the herbs and green onions over the entire pan. Add avocado and feta, if using.

Serve immediately with hot sauce and bread to soak everything up!