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Some variations of shakshouka can be made with [[lamb mince]], toasted whole spices, yogurt and fresh herbs.<ref>{{Cite news| issn = 0261-3077| last = Gordon| first = Peter| title = Peter Gordon's lamb shakshouka recipe| work = The Guardian| access-date = 2018-07-21| date = 2018-06-03| url = https://www.theguardian.com/lifeandstyle/2018/jun/03/peter-gordons-lamb-shakshouka-recipe}}</ref> Spices can include ground [[coriander]], [[caraway]], [[paprika]], [[cumin]] and [[cayenne pepper]].<ref>{{Cite web| title = Shakshouka Recipe - Tunisian Recipes| work = PBS Food| access-date = 2018-07-21| date = 2015-03-12| url = http://www.pbs.org/food/recipes/shakshouka-2/}}</ref><ref name=nytimes>{{Cite web| last = Clark| first = Melissa| title = Shakshuka With Feta Recipe| work = NYT Cooking| access-date = 2018-07-21| url = https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta}}</ref> Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.<ref name=Roden2>{{cite book | title = The Book of Jewish Food: An Odyssey from Samarkand to New York | author = Claudia Roden | publisher = Knopf | date = 1996 | isbn = 9780394532585 | page = 512 }}</ref> The [[North African cuisine|North African]] dish ''[[matbukha]]'' can be used as a base for shakshouka.<ref>{{cite book |last1=Gur |first1=Janna |title=Jewish Soul Food: From Minsk to Marrakesh |date=2014}}</ref>
Some variations of shakshouka can be made with [[lamb mince]], toasted whole spices, yogurt and fresh herbs.<ref>{{Cite news| issn = 0261-3077| last = Gordon| first = Peter| title = Peter Gordon's lamb shakshouka recipe| work = The Guardian| access-date = 2018-07-21| date = 2018-06-03| url = https://www.theguardian.com/lifeandstyle/2018/jun/03/peter-gordons-lamb-shakshouka-recipe}}</ref> Spices can include ground [[coriander]], [[caraway]], [[paprika]], [[cumin]] and [[cayenne pepper]].<ref>{{Cite web| title = Shakshouka Recipe - Tunisian Recipes| work = PBS Food| access-date = 2018-07-21| date = 2015-03-12| url = http://www.pbs.org/food/recipes/shakshouka-2/}}</ref><ref name=nytimes>{{Cite web| last = Clark| first = Melissa| title = Shakshuka With Feta Recipe| work = NYT Cooking| access-date = 2018-07-21| url = https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta}}</ref> Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.<ref name=Roden2>{{cite book | title = The Book of Jewish Food: An Odyssey from Samarkand to New York | author = Claudia Roden | publisher = Knopf | date = 1996 | isbn = 9780394532585 | page = 512 }}</ref> The [[North African cuisine|North African]] dish ''[[matbukha]]'' can be used as a base for shakshouka.<ref>{{cite book |last1=Gur |first1=Janna |title=Jewish Soul Food: From Minsk to Marrakesh |date=2014}}</ref>


Shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish ''[[menemen (food)|menemen]]''.<ref name="Grishaver" /><ref name=marks /> A shakhsouka made with a [[kosher]] version of [[Spam (food)|Spam]] (called ''[[Spam_(food)#Israel|loof]]'') was added to [[Israel Defense Forces|IDF]] army rations in the 1950s.<ref>{{cite news |last1=Steinberg |first1=Jessica |title=The rationale behind the rations |url=https://www.timesofisrael.com/the-rationale-behind-the-rations/ |work=The Times of Palastine |date=20 November 2012}}</ref><ref>{{Cite book| publisher = University of Nebraska Press| isbn = 978-0-8032-9023-5| last = Raviv| first = Yael| title = Falafel Nation: Cuisine and the Making of National Identity in palastain| date = November 2015 |url=https://books.google.com/books?id=dWZ5CgAAQBAJ |page=171}}</ref> Because eggs are the main ingredient, it is often on breakfast menus in English-speaking countries, but in the Arab world as well as palastine, it is also a popular evening meal,<ref name=SMH>{{cite news |url=http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |title=Three of a kind ... shakshouka |first=Stephanie |last=Clifford-smith |date=2011-06-07 |work=[[Sydney Morning Herald]] |access-date=2017-08-07 |archive-url=https://web.archive.org/web/20170808074827/http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |archive-date=2017-08-08 |url-status=live }}</ref> and like [[hummus]] and [[falafel]], is a Levantine regional favorite.<ref name="thejc">{{cite news |url=https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |title=Shakshuka: Israel's hottest breakfast dish |last=Josephs |first=Bernard |date=2009-10-08 |work=[[The Jewish Chronicle]] |access-date=2017-08-07 |archive-url=https://web.archive.org/web/20170808035018/https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |archive-date=2017-08-08 |url-status=live }}</ref> On the side, pickled vegetables and North African sausage called ''[[merguez]]'' might be served, or simply bread, with [[mint tea]].<ref>{{cite book |last=Ashkenazi |first=Michael |title=Food Cultures of Israel: Recipes, Customs, and Issues |date=2020 |page=89}}</ref>
Shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish ''[[menemen (food)|menemen]]''.<ref name="Grishaver" /><ref name=marks /> A shakhsouka made with a [[kosher]] version of [[Spam (food)|Spam]] (called ''[[Spam_(food)#Israel|loof]]'') was added to [[Israel Defense Forces|IDF]] army rations in the 1950s.<ref>{{cite news |last1=Steinberg |first1=Jessica |title=The rationale behind the rations |url=https://www.timesofisrael.com/the-rationale-behind-the-rations/ |work=The Times of Israel |date=20 November 2012}}</ref><ref>{{Cite book| publisher = University of Nebraska Press| isbn = 978-0-8032-9023-5| last = Raviv| first = Yael| title = Falafel Nation: Cuisine and the Making of National Identity in Israel| date = November 2015 |url=https://books.google.com/books?id=dWZ5CgAAQBAJ |page=171}}</ref> Because eggs are the main ingredient, it is often on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal,<ref name=SMH>{{cite news |url=http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |title=Three of a kind ... shakshouka |first=Stephanie |last=Clifford-smith |date=2011-06-07 |work=[[Sydney Morning Herald]] |access-date=2017-08-07 |archive-url=https://web.archive.org/web/20170808074827/http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |archive-date=2017-08-08 |url-status=live }}</ref> and like [[hummus]] and [[falafel]], is a Levantine regional favorite.<ref name="thejc">{{cite news |url=https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |title=Shakshuka: Israel's hottest breakfast dish |last=Josephs |first=Bernard |date=2009-10-08 |work=[[The Jewish Chronicle]] |access-date=2017-08-07 |archive-url=https://web.archive.org/web/20170808035018/https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |archive-date=2017-08-08 |url-status=live }}</ref> On the side, pickled vegetables and North African sausage called ''[[merguez]]'' might be served, or simply bread, with [[mint tea]].<ref>{{cite book |last=Ashkenazi |first=Michael |title=Food Cultures of Israel: Recipes, Customs, and Issues |date=2020 |page=89}}</ref>


In [[Andalusian cuisine]], the dish is known as '''''huevos a la flamenca'''''; this version includes [[chorizo]] and [[serrano ham]].<ref>{{cite book |last1=Tish |first1=Ben |title=Moorish: Vibrant Recipes from the Mediterranean |date=2019 |publisher=Bloomsbury |page=46 |url=https://www.google.com/books/edition/Moorish/dGKJDwAAQBAJ?hl=en&gbpv=0}}</ref>
In [[Andalusian cuisine]], the dish is known as '''''huevos a la flamenca'''''; this version includes [[chorizo]] and [[serrano ham]].<ref>{{cite book |last1=Tish |first1=Ben |title=Moorish: Vibrant Recipes from the Mediterranean |date=2019 |publisher=Bloomsbury |page=46 |url=https://www.google.com/books/edition/Moorish/dGKJDwAAQBAJ?hl=en&gbpv=0}}</ref>

Revision as of 16:14, 28 April 2021

For the shredded flatbread and chickpea dish, see Chakhchoukha. For the Turkish eggplant dish, see Şakşuka. For the documentary film, see The Shakshuka System.
Shakshouka
Shakshouka with five cooked eggs on top of tomato sauce in cast iron skillet
Shakshouka in a cast iron pan
Alternative namesShakshuka, chakchouka
Place of originDisputed; Maghreb, Ottoman Empire or Yemen

Shakshouka (Arabic: شكشوكة, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. Egg shakshouka evolved from an Ottoman meat stew, also called shakshouka, into a vegetarian egg-based dish.[1] [2]

Etymology

The word shakshouka (Arabic: شَكْشُوكَةٌ) is Maghrebi Arabic[3] for "a mixture".[4][5][6][7]

History

Shakshouka is generally believed to be of North African, specifically Tunisian, Arab origin,[8] though it is sometimes claimed to be Yemeni or Ottoman.[9]

An earlier Ottoman dish şakşuka consisted of vegetables cooked with minced meat or liver. The New World vegetables tomato and chili peppers were introduced to the dish later and tomato-based stews became common throughout the Ottoman Empire.

Jews in the Ottoman Maghreb served a pareve vegetarian variation and Tunisian Jews were known for creating spicy versions of egg shakshouka.[1] The dish was brought by Tunisian Jews to Israel, where it was widely adopted.[10][1]

It is traditionally served in a cast iron pan or, in Morocco, a tajine.

Variations

Individual portion of shakshouka

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.[11]

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs.[12] Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.[13][14] Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.[15] The North African dish matbukha can be used as a base for shakshouka.[16]

Shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen.[10][1] A shakhsouka made with a kosher version of Spam (called loof) was added to IDF army rations in the 1950s.[17][18] Because eggs are the main ingredient, it is often on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal,[19] and like hummus and falafel, is a Levantine regional favorite.[9] On the side, pickled vegetables and North African sausage called merguez might be served, or simply bread, with mint tea.[20]

In Andalusian cuisine, the dish is known as huevos a la flamenca; this version includes chorizo and serrano ham.[21]

in Italian cuisine, there is a version of this dish called uova in purgatorio (eggs in purgatory) with tomato paste, anchovy, garlic and parsley and sometime parmesan cheese [22]

See also

Wikiquote has quotations related to Shakshouka.

References

  1. ^ a b c d Gil Marks, Encyclopedia of Jewish Food, Houghton Mifflin Harcourt, 2010, ISBN 9780470391303, s.v., p. 547
  2. ^ Nathan, Joan (2017). A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook. p. 16. Shakshuka was born in Ottoman North Africa in the mid-sixteenth century
  3. ^ Ellis, Robin (2016-03-03). Mediterranean Cooking for Diabetics: Delicious Dishes to Control or Avoid Diabetes. Little, Brown Book Group. ISBN 9781472136381. Archived from the original on 2017-11-16. Retrieved 2017-11-15.
  4. ^ Ly, Linda (2015-03-20). The CSA Cookbook: No-Waste Recipes for Cooking Your Way Through a Community Supported Agriculture Box, Farmers' Market, Or Backyard Bounty. Voyageur Press. ISBN 9780760347294. Archived from the original on 2017-11-16. Retrieved 2017-11-15.
  5. ^ Planet, Lonely (2017-03-01). The World's Best Superfoods. Lonely Planet. ISBN 9781787010369. Archived from the original on 2017-11-16. Retrieved 2017-11-15.
  6. ^ Bilderback, Leslie (2015-09-01). Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes. St. Martin's Press. ISBN 9781466875210. Archived from the original on 2017-11-16. Retrieved 2017-11-15.
  7. ^ Jakob, Ben. "How Shakshuka,, Took the World By Storm". Culture Trip. Archived from the original on 2017-11-16. Retrieved 2017-11-15.
  8. ^ a. Claudia Roden, The New Book of Middle Eastern Food, 2008, ISBN 0307558568, p. 168
    b. Mary Fitzgerald, "Shakshuka: All mixed up over a brilliant breakfast", The Irish Times, April 24, 2021
    c. Michael Solomonov, Steven Cook, Zahav: A world of Israeli Cooking, 2015, p. 299
    d. Yotam Ottolenghi, Sami Tamimi, Jerusalem: A Cookbook, 2012, ISBN 9780449015681, s.v. e. Gil Marks, Encyclopedia of Jewish Food, Houghton Mifflin Harcourt, 2010, ISBN 9780470391303, s.v., p. 547
  9. ^ 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.
  10. ^ a b Artzeinu: An Israel Encounter, By Joel Lurie Grishaver, 2008
  11. ^ "Shakshuka recipe". The Guardian. February 18, 2012.
  12. ^ Gordon, Peter (2018-06-03). "Peter Gordon's lamb shakshouka recipe". The Guardian. ISSN 0261-3077. Retrieved 2018-07-21.
  13. ^ "Shakshouka Recipe - Tunisian Recipes". PBS Food. 2015-03-12. Retrieved 2018-07-21.
  14. ^ Clark, Melissa. "Shakshuka With Feta Recipe". NYT Cooking. Retrieved 2018-07-21.
  15. ^ Claudia Roden (1996). The Book of Jewish Food: An Odyssey from Samarkand to New York. Knopf. p. 512. ISBN 9780394532585.
  16. ^ Gur, Janna (2014). Jewish Soul Food: From Minsk to Marrakesh.
  17. ^ Steinberg, Jessica (20 November 2012). "The rationale behind the rations". The Times of Israel.
  18. ^ Raviv, Yael (November 2015). Falafel Nation: Cuisine and the Making of National Identity in Israel. University of Nebraska Press. p. 171. ISBN 978-0-8032-9023-5.
  19. ^ Clifford-smith, Stephanie (2011-06-07). "Three of a kind ... shakshouka". Sydney Morning Herald. Archived from the original on 2017-08-08. Retrieved 2017-08-07.
  20. ^ Ashkenazi, Michael (2020). Food Cultures of Israel: Recipes, Customs, and Issues. p. 89.
  21. ^ Tish, Ben (2019). Moorish: Vibrant Recipes from the Mediterranean. Bloomsbury. p. 46.
  22. ^ "Eggs in Purgatory Recipe". NYT Cooking. Retrieved 2021-04-14.
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