Red Shouka-Quiles

Pita Chips, Early Girl Tomato Sauce, Scrambled Eggs, Zhough, Fancy Sauce, Feta

Chef Mona Leena Michael of Lulu | Berkeley, CA

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Adapted by StarChefs | october 2022

INGREDIENTS:

Tomato Sauce:
Yield: 3 quarts
5 pounds Early Girl tomatoes, stems removed
1 cup peeled garlic cloves
1 cup red wine vinegar
1 pint extra virgin olive oil
Salt

 Pita Chips:
Yield: 4 to 5 servings
Canola oil for deep frying
6 all crust pitas, cut into wedges
Sumac

 Zhough:
Yield: 1 quart
4 bunches cilantro
2 bunches flat leaf parsley
½ cup garlic
2 serrano chiles
2 teaspoons ground cardamom
½ teaspoon ground cumin
Zest of 1 lemon
Salt

 Fancy Sauce:
Yield: 1 quart
1 cup labneh
2 cup tahini
½ cup lemon juice
½ cup harissa paste
Salt

 To Assemble and Serve:
Ghee
4 eggs
Feta
Sumac

METHOD:

For the Tomato Sauce:
Heat oven to 500°F on convection. Place tomatoes in an oven-safe pan. Roast 30 to 45 minutes until cooked through, the top layer is charred, and most of the liquid has evaporated into a jam-like consistency. Transfer to a Vitamix blender and add garlic and vinegar. Blend until smooth. While continuing to blend, stream in oil to emulsify. Season with salt. Work in batches if needed. Transfer to a nonreactive container and reserve.

 For the Pita Chips:
In a deep fryer, heat oil to 300°F to 325°F. Add pita and fry, stirring constantly, until light golden brown. Strain the pita chips and place on a paper towel to drain grease. Immediately season with sumac. Reserve.

 For the Zhough:
In a Vitamix blender, combine herbs, garlic, serrano, cardamom, cumin, and lemon zest. While blending, slowly stream in enough olive oil to allow the herbs to spin and purée. Season with salt. Transfer to a nonreactive container and reserve.

 For the Fancy Sauce:
In a Vitamix blender, combine all ingredients. Blend until smooth. Transfer to a nonreactive container and reserve.

To Assemble and Serve:
In a small pot, bring 6 to 8 ounces Tomato Sauce to a boil. Remove from heat, add 1 quart Pita Chips, and toss to coat. In a separate pan over medium-low flame, heat ghee. Add eggs and scramble, stirring constantly with a rubber spatula until soft and creamy. Place the Red Sauce-coated Pita Chips in a serving bowl. Top with soft scrambled eggs. Drizzle the eggs with Zhough and Fancy Sauce. Garnish with feta and sumac.

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