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More from chrismukkah
...Let it not be said that I don't take requests, and today I actually had the chance to cook something, without being bitched at!
Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes (and with different variations as well!) The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture.".
From https://www.buzzfeednews.com/articl.....t-perfect-food
Zhoug is also a very picky (and served very fresh) condiment used in Iraq / Yemeni / Iran as well :3
So lets start with the Zhoug shall we?
https://www.feastingathome.com/zhoug-recipe/
ingredients
1–3 whole jalapenos, sliced ( start with one, if unsure)
2 fat garlic cloves
1 bunch cilantro, small stems ok (swapped with whole leaf parsley)
½ teaspoon ground cardamon (or whole, see notes)
1 teaspoon cumin
½ teaspoon kosher salt, more to taste
1/3 cup olive oil, more to desired consistency
2 tablespoon fresh lemon juice (did not have on hand, but, I used 1 capful - close to a 1 heaping teaspoon of white rice vinegar to give it that needed acidity)
½ teaspoon chili flakes (Aleppo chili is nice), more to taste (optional)
instructions
Place all ingredients (except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil.
Taste for salt and heat, adding more if necessary. Add chili flakes if you like.
Store in a sealed jar in the fridge for up to a week.
notes
Feel free to use whole cardamon seeds, whole cumin seeds and peppercorns– toasting and grinding. Caraway seeds are a nice touch too. Jalapeños are not traditional, yet produce a very consistent and milder heat. You can swap them out for hotter chilies. Feel free to swap out the cilantro for flat-leaf parsley, or even fresh mint. You can also do a blend of all three! The cardamom is the star here, so make sure you use enough so you can taste it.
...Yeah, I would honestly -not- recommend whole cardamom, only because they are very strong and taste like "Fisherman's Friend" on steroids.
If you like it spicier, leave in the seeds / lobe of the jalapeno!
Now as for the Shakshouka - as I said, there a -lot- of variations. This comes from Epicurious as "Spinach with Chickpeas and Fried Eggs" but converts very easily to a shakshouka.
https://www.epicurious.com/recipes/.....-eggs-51117800
INGREDIENTS
3 tablespoons olive oil, divided, plus more
4 medium garlic cloves, thinly sliced, divided
8 cups spinach, coarsely chopped
Kosher salt, freshly ground pepper
1 cup chopped onion
1 teaspoon cumin seeds
1/4 teaspoon smoked paprika
2 15-ounce cans chickpeas, rinsed (only used 1 can)
5 canned whole tomatoes, crushed (only used 1 can)
3 cups (or more) vegetable broth (only used 1 cup)
4 large eggs
1 teaspoon harissa* (this is a North African spice that contains condensed red peppers, smoked paprika and other goodies, but if you cant find it - use smoked paprika, cayenne or even smoked ground chipotle pepper)
PREPARATION
Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8-10 minutes.
Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
Spoon chickpea stew into bowls and top each with a fried egg.
Yeah, did not fry the eggs at all. In fact this is a one pot meal - saute the onions and garlic first, then sweat down the spinach, then add in the sauce, paste, then the chickpeas DEAD LAST (so that way they don't get mushy)...then put in the eggs and slightly cover, let it cook at the lowest 'boil' or simmer for 20 minutes, and this will feed 4 - 6 people easily; the original recipe would feed 8 - 10 people!
Needs only a little salt and pepper to taste, but not by much; in fact I would say this comes very close to a minestrone of sorts...I -would- recommend serving bread (as you see above), or naan, pita bread, etc.!
Enjoy!
*** Updated tasting notes: Even better the next day - especially with grated cheese on top!
Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes (and with different variations as well!) The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture.".
From https://www.buzzfeednews.com/articl.....t-perfect-food
Zhoug is also a very picky (and served very fresh) condiment used in Iraq / Yemeni / Iran as well :3
So lets start with the Zhoug shall we?
https://www.feastingathome.com/zhoug-recipe/
ingredients
1–3 whole jalapenos, sliced ( start with one, if unsure)
2 fat garlic cloves
1 bunch cilantro, small stems ok (swapped with whole leaf parsley)
½ teaspoon ground cardamon (or whole, see notes)
1 teaspoon cumin
½ teaspoon kosher salt, more to taste
1/3 cup olive oil, more to desired consistency
2 tablespoon fresh lemon juice (did not have on hand, but, I used 1 capful - close to a 1 heaping teaspoon of white rice vinegar to give it that needed acidity)
½ teaspoon chili flakes (Aleppo chili is nice), more to taste (optional)
instructions
Place all ingredients (except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil.
Taste for salt and heat, adding more if necessary. Add chili flakes if you like.
Store in a sealed jar in the fridge for up to a week.
notes
Feel free to use whole cardamon seeds, whole cumin seeds and peppercorns– toasting and grinding. Caraway seeds are a nice touch too. Jalapeños are not traditional, yet produce a very consistent and milder heat. You can swap them out for hotter chilies. Feel free to swap out the cilantro for flat-leaf parsley, or even fresh mint. You can also do a blend of all three! The cardamom is the star here, so make sure you use enough so you can taste it.
...Yeah, I would honestly -not- recommend whole cardamom, only because they are very strong and taste like "Fisherman's Friend" on steroids.
If you like it spicier, leave in the seeds / lobe of the jalapeno!
Now as for the Shakshouka - as I said, there a -lot- of variations. This comes from Epicurious as "Spinach with Chickpeas and Fried Eggs" but converts very easily to a shakshouka.
https://www.epicurious.com/recipes/.....-eggs-51117800
INGREDIENTS
3 tablespoons olive oil, divided, plus more
4 medium garlic cloves, thinly sliced, divided
8 cups spinach, coarsely chopped
Kosher salt, freshly ground pepper
1 cup chopped onion
1 teaspoon cumin seeds
1/4 teaspoon smoked paprika
2 15-ounce cans chickpeas, rinsed (only used 1 can)
5 canned whole tomatoes, crushed (only used 1 can)
3 cups (or more) vegetable broth (only used 1 cup)
4 large eggs
1 teaspoon harissa* (this is a North African spice that contains condensed red peppers, smoked paprika and other goodies, but if you cant find it - use smoked paprika, cayenne or even smoked ground chipotle pepper)
PREPARATION
Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8-10 minutes.
Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
Spoon chickpea stew into bowls and top each with a fried egg.
Yeah, did not fry the eggs at all. In fact this is a one pot meal - saute the onions and garlic first, then sweat down the spinach, then add in the sauce, paste, then the chickpeas DEAD LAST (so that way they don't get mushy)...then put in the eggs and slightly cover, let it cook at the lowest 'boil' or simmer for 20 minutes, and this will feed 4 - 6 people easily; the original recipe would feed 8 - 10 people!
Needs only a little salt and pepper to taste, but not by much; in fact I would say this comes very close to a minestrone of sorts...I -would- recommend serving bread (as you see above), or naan, pita bread, etc.!
Enjoy!
*** Updated tasting notes: Even better the next day - especially with grated cheese on top!
Category Photography / Tutorials
Species Doberman
Size 800 x 800px
File Size 1.04 MB
Comments