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Fish Shakshuka Recipe Shakshouka شكشوكة
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Shakshouka or shakshuka (Arabic: شكشوكة) is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. In its present egg and vegetable-based form it is of Tunisian origin, and is now popular among many ethnic groups of the Middle East and North-Africa. Shakshouka means “shaken” in Hebrew, or “a mixture” in Arabic. Some believe that it was first known as chakchouka, a Berber word meaning a vegetable ragout, Another belief is that it hails from Yemen where it is served with a dollop of zhoug, a fiery, green paste that brings tears to the eyes. Shakshouka is a staple of Libyan, Tunisian, Algerian, Moroccan, and Israeli cuisines, traditionally served in a cast iron pan or tajine as in Morocco with bread to mop up the tomato sauce.
According to food writer Claudia Roden, Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal, and may challenge hummus and falafel as a national favourite, especially in the winter. According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with Sahawiq, a hot green paste. Some versions include salty cheeses but traditional recipes are very basic, consisting merely of crushed tomatoes, hot peppers, garlic, salt, paprika, olive oil and poached eggs. Arabic or #howtocook #arabrecipes #middleeasternfood food covers many countries and of course a wide range of recipes. The term #howtocook #arabrecipes #middleeasternfood food would include countries like Iran and others but this being Persian not Arabic. The terms are wide and are often confused. Although the terms are often used and are fine, it is a little like saying Italian, Spanish or French food is European food. So a little care and understanding is needed. – – Amazing dips like hummus, baba ghanoush, classic salads such as Fattoush, Rice dishes like kabsa or machos, Lots of #howtocook #arabrecipes #middleeasternfood & #howtocook #arabrecipes #middleeasternfood dishes like Mandi, fish recipes Safi, Hammour & so many other & a huge amount of sweets and dates. #howtocook #arabrecipes #middleeasternfood, (also kebap, kabob, kebob, or kabab) is a #howtocook #arabrecipes #middleeasternfood, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating either in the Eastern Mediterranean, where it is mentioned by Homer or the Middle East, before spreading worldwide. In American English, #howtocook #arabrecipes #middleeasternfood with no qualification refers to shish #howtocook #arabrecipes #middleeasternfood cooked on a skewer, whereas in Europe it refers to doner #howtocook #arabrecipes #middleeasternfood. In the Middle East, however, #howtocook #arabrecipes #middleeasternfood refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or as dürüm. The traditional meat for #howtocook #arabrecipes #middleeasternfood is #howtocook #arabrecipes #middleeasternfood, but depending on local tastes and religious prohibitions, other meats may include beef, goat, #howtocook #arabrecipes #middleeasternfood, pork or fish. Like other ethnic foods brought by travellers, the #howtocook #arabrecipes #middleeasternfood has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia.
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