Shakshouka
Shakshouka (
Etymology
The word shakshouka (
History
The origin of the dish remains a matter of some controversy with competing claims of Algerian, Libyan, Moroccan, Tunisian, Egyptian, Turkish, and Yemeni origins.[10][11] Tomatoes and peppers are New World ingredients that only became common ingredients in later centuries after the Columbian exchange.
Variations
Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add preserved lemon, salty sheep milk cheeses, olives, harissa or a spicy sausage such as chorizo or merguez.[13] Shakshouka is made with eggs, which are commonly poached but can also be scrambled, like in the Turkish menemen.[14][12]
In Algeria, shakshouka is commonly eaten as a side dish, and there are countless variations of it, each with their own unique blend of ingredients. One such variation is hmiss, which is often served alongside traditional kesra bread. Hmiss typically includes grilled peppers, tomatoes, and garlic. In Tunisia, a similar dish called slata meshouia is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.
Some variations of shakshouka can be made with
A shakshouka made with a
Because eggs are the main ingredient, it often appears on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal,[22] and like hummus and falafel, is a Levantine regional favorite.[10] On the side, pickled vegetables and North African sausage called merguez might be served, or simply bread, with mint tea.[23]
In Jewish culture, a large batch of tomato stew is made for the
See also
References
- ISBN 9780385351157.
Shakshuka was born in Ottoman North Africa in the mid-sixteenth century
- ^ a b Salah, Maha (14 February 2020). "Shakshuka". Middle East Monitor.
- ISBN 9781472136381. Archivedfrom the original on 2017-11-16. Retrieved 2017-11-15.
- ISBN 9780760347294. Archivedfrom the original on 2017-11-16. Retrieved 2017-11-15.
- ISBN 9781787010369. Archivedfrom the original on 2017-11-16. Retrieved 2017-11-15.
- ISBN 9781466875210. Archivedfrom the original on 2017-11-16. Retrieved 2017-11-15.
- ^ Jakob, Ben (2017-06-06). "How Shakshuka, Israel's Famous Breakfast Dish, Took the World By Storm". Culture Trip. Archived from the original on 2017-11-16. Retrieved 2017-11-15.
- ^ a b Fitzgerald, Mary (Apr 24, 2021). "Shakshuka: All mixed up over a brilliant breakfast". The Irish Times. Retrieved 2021-09-09.
- ^ "وداعا "البيض ومطيشة"". Hespress - هسبريس جريدة إلكترونية مغربية (in Arabic). 2012-10-16. Retrieved 2022-01-26.
- ^ a b Josephs, Bernard (2009-10-08). "Shakshuka: Israel's hottest breakfast dish". The Jewish Chronicle. Archived from the original on 2017-08-08. Retrieved 2017-08-07.
- ISBN 9781496202284.
- ^ ISBN 9780470391303, s.v., p. 547
- ^ "Shakshuka recipe". The Guardian. February 18, 2012.
- ^ Joel Lurie Grishaver (2008). Artzeinu: An Israel Encounter.
- ISSN 0261-3077. Retrieved 2018-07-21.
- ^ "Shakshouka Recipe – Tunisian Recipes". PBS Food. 2015-03-12. Retrieved 2018-07-21.
- ^ Clark, Melissa. "Shakshuka With Feta Recipe". NYT Cooking. Retrieved 2018-07-21.
- ISBN 9780394532585.
- ^ Gur, Janna (2014). Jewish Soul Food: From Minsk to Marrakesh.
- ^ Steinberg, Jessica (20 November 2012). "The rationale behind the rations". The Times of Israel.
- ISBN 978-0-8032-9023-5.
- Sydney Morning Herald. Archivedfrom the original on 2017-08-08. Retrieved 2017-08-07.
- ^ Ashkenazi, Michael (2020). Food Cultures of Israel: Recipes, Customs, and Issues. p. 89.
- ISBN 9781472958082.
- ^ "Uova in purgatorio". La Cucina italiana (in Italian). 20 August 2015. Retrieved 2023-06-24.
External links
- Quotations related to Shakshouka at Wikiquote