Just a little shakshuka
We all like our various dishes as the towns and countries roll by. Whether it's some tantalizing dessert or the eyes of a Squid moving around watching the chopsticks approach one of its tentacles, there is almost an obligatory culinary experience waiting somewhere in the wings. Myself, I'm quite conservative food wise, but there is the rare occasion something out of the ordinary slides its way over my tongue.
Four years ago I spent some time in Seville. It was a nice hot afternoon and a girl in the hostel I was at asked me if I liked Shuka. The returning blank stare brought forth the description. She went on to inform me that the real name was Shakshuka, it sounded good. That evening several of us sat down to a very tasty meal of it.
Recently, I decided to make myself a single serving of the dish.
A recipeShakshuka is a Middle Eastern breakfast meal (you can eat it any time of day though). It is thousands of years old and has been traced to the Berber People (some were nomadic farm workers) of the Atlas Mountains in what is now Morocco.
Ingredients (serves 1)This is the recipe for the one you see here.
Spices etc - Note, my teaspoons are small.
StepsWarning, do not use Silver utensils, tomato and silver do not mix.
Optional extrasGarlic toast. At breakfast, coffee to drink. For a later meal red wine is nice with it.
True Middle Eastern (Jewish or pre-Arab*)Just a breakfast dish. Drink was ground Chicory. Eaten with a sort of wrap type bread that you use to scoop it all up or wooden spoons, using right hand only (NEVER use the left hand in the Middle East, Africa and some parts of Asia, especially in rural areas - it's used for toilet).
*Arab is a new word that seems to have come out of the Muslim religion (A-raab). Prior to that they all had different names like the Badawi (Bedouin - many still speak the ancient language).
Nov 06, 2017
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