We are coming up on the week of both Passover and Easter, a time when hope Springs eternal (that’s a seasonal pun). 😉
As such, I post this recipe from Israel, with deep roots in the Arab world and enjoyed equally by the country’s Jewish, Muslim and Christian population.
Food is one of the few things that can truly unite humanity, in my humble opinion. Sharing this dish around the communal table and enjoying a meal is universal and transcends religion, borders and all our differences.
One can hope – and I do.
Shakshuka (Arabic: شكشوكة; Hebrew: שקשוקה and means “mixed up” in this language) is a dish presumed to have originated in either Yemen or Tunis, made up of eggs cooked in tomato sauce and peppers, sometimes with onions, other herbs or cheese, and is usually served in the iron pan it was cooked in, along with some bread, which is meant for dipping in the sauce and the soft cooked-egg.
According to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire. It is only known that to Israel, the dish came from northeast African cultures, and more specifically, from the Libyan-Tunisian region.
The egg mixes with the spicy sauce and when sopped up with a hunk of bread – a burst of pure gustatory delight!
My version is especially delicious as it uses my own spice blend and herbs for additional flavor complexity. I know you will enjoy this taste of Israel – please partake and join me in the hope of peace in our time, Citizens!
Battle on – The Generalissimo
The Hirshon Israeli Shakshuka - שקשוקה
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