Shakshouka: Difference between revisions

Shakshouka
	Shakshouka in a cast iron pan
Alternative names	Shakshuka, chakchouka
Type	Main dish
Place of origin	Ottoman North Africa
Main ingredients	Tomatoes, harissa, eggs, olive oil
	Media: Shakshouka;

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Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a Maghrebi^[1]^[2] dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper. According to Joan Nathan, shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernán Cortés as part of the Columbian exchange.^[3] Shakshouka is a popular dish throughout the Middle East and North Africa.^[4]

Etymology

The word shakshouka (Arabic: شكشوكة) is a Maghrebi Arabic^[5] term for "a mixture".^[6]^[7]^[8]^[9] According to Mary Fitzgerald, the word is allegedly believed to come from the Berber languages,^[10] although most sources agree on the term's Arabic origin. In Morocco, it is referred to as bīḍ w-maṭiša (بيض ومطيشة "egg and tomato").^[11] The term shakshouka may have derived from "shak", another Arabic word meaning "to combine things together", as the dish combines tomatoes, chilies and eggs.^[4]

History

The origin of the dish remains a matter of some controversy with competing claims of Egyptian, Libyan, Moroccan, Tunisian, Turkish, and Yemeni origins.^[12]^[13]^[14] Tomatoes and peppers are New World ingredients that only became common ingredients in later centuries after the Columbian exchange.

North African Jewish immigrants brought the dish to Israel in the 1950s and 1960s, though it only became popular on menus in the 1990s.^[10]^[15]

Variations

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.^[16] Shakshouka is made with eggs, which are commonly poached but can also be scrambled, like in the Turkish menemen.^[17]^[15]

In Algeria, shakshouka is commonly eaten as a side dish, and there are countless variations of it, each with their own unique blend of ingredients. One such variation is hmiss, which is often served alongside traditional kesra bread. Hmiss typically includes grilled peppers, tomatoes, and garlic. In Tunisia, a similar dish called slata meshouia is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs.^[18] Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.^[19]^[20] Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.^[21] The North African dish matbukha can be used as a base for shakshouka.^[22]

A shakshouka made with a kosher version of Spam (called loof) was added to Israel Defense Forces army rations in the 1950s.^[23]^[24]

Because eggs are the main ingredient, it often appears on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal,^[25] and like hummus and falafel, is a Levantine regional favorite.^[12] On the side, pickled vegetables and North African sausage called merguez might be served, or simply bread, with mint tea.^[26]

In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.^[15] In Andalusian cuisine, the dish is known as huevos a la flamenca; this version includes chorizo and serrano ham.^[27] In Italian cuisine, there is a version of this dish called uova in purgatorio (eggs in purgatory) that adds garlic, basil or parsley.^[28]

References

^ Gil Marks (2010). Encyclopedia of Jewish Food. HMH. p. 1673. ISBN 978-0-544-18631-6.
^ Richard Hosking (2006). Authenticity in the Kitchen Proceedings of the Oxford Symposium on Food and Cookery 2005. Oxford Symposium. p. 133. ISBN 978-1-903018-47-7.
^ Nathan, Joan (2017). A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook. Knopf Doubleday Publishing. p. 16. ISBN 9780385351157. Shakshuka was born in Ottoman North Africa in the mid-sixteenth century
^ ^a ^b Salah, Maha (14 February 2020). "Shakshuka". Middle East Monitor.
^ 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.
^ 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.
^ 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.
^ 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.
^ Jakob, Ben (2017-06-06). "How Shakshuka, Israel's Famous Breakfast Dish, Took the World By Storm". Culture Trip. Archived from the original on 2017-11-16. Retrieved 2017-11-15.
^ ^a ^b Fitzgerald, Mary (Apr 24, 2021). "Shakshuka: All mixed up over a brilliant breakfast". The Irish Times. Retrieved 2021-09-09.
^ "وداعا "البيض ومطيشة"". Hespress - هسبريس جريدة إلكترونية مغربية (in Arabic). 2012-10-16. Retrieved 2022-01-26.
^ ^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.
^ Global Jewish Foodways: A History. University of Nebraska Press. 2018. p. 104. ISBN 9781496202284.
^ Naylor, Tony (2021-04-03). "How to eat: shakshuka". The Guardian. ISSN 0261-3077. Retrieved 2024-04-18.
^ ^a ^b ^c Gil Marks, Encyclopedia of Jewish Food, Houghton Mifflin Harcourt, 2010, ISBN 9780470391303, s.v., p. 547
^ "Shakshuka recipe". The Guardian. February 18, 2012.
^ Joel Lurie Grishaver (2008). Artzeinu: An Israel Encounter.
^ Gordon, Peter (2018-06-03). "Peter Gordon's lamb shakshouka recipe". The Guardian. ISSN 0261-3077. Retrieved 2018-07-21.
^ "Shakshouka Recipe – Tunisian Recipes". PBS Food. 2015-03-12. Retrieved 2018-07-21.
^ Clark, Melissa. "Shakshuka With Feta Recipe". NYT Cooking. Retrieved 2018-07-21.
^ Roden, Claudia (1996). The Book of Jewish Food: An Odyssey from Samarkand to New York. Knopf. p. 512. ISBN 9780394532585.
^ Gur, Janna (2014). Jewish Soul Food: From Minsk to Marrakesh.
^ Steinberg, Jessica (20 November 2012). "The rationale behind the rations". The Times of Israel.
^ 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.
^ 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.
^ Ashkenazi, Michael (2020). Food Cultures of Israel: Recipes, Customs, and Issues. p. 89.
^ Tish, Ben (2019). Moorish: Vibrant Recipes from the Mediterranean. Bloomsbury. p. 46. ISBN 9781472958082.
^ "Uova in purgatorio". La Cucina italiana (in Italian). 20 August 2015. Retrieved 2023-06-24.

External links

Quotations related to Shakshouka at Wikiquote

[Gil_Marks-1] Gil Marks (2010). Encyclopedia of Jewish Food. HMH. p. 1673. ISBN 978-0-544-18631-6.

[Richard_Hosking-2] Richard Hosking (2006). Authenticity in the Kitchen Proceedings of the Oxford Symposium on Food and Cookery 2005. Oxford Symposium. p. 133. ISBN 978-1-903018-47-7.

[3] Nathan, Joan (2017). A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook. Knopf Doubleday Publishing. p. 16. ISBN 9780385351157. Shakshuka was born in Ottoman North Africa in the mid-sixteenth century

[:0-4] Salah, Maha (14 February 2020). "Shakshuka". Middle East Monitor.

[5] 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.

[:1-6] 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.

[7] 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.

[8] 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.

[9] Jakob, Ben (2017-06-06). "How Shakshuka, Israel's Famous Breakfast Dish, Took the World By Storm". Culture Trip. Archived from the original on 2017-11-16. Retrieved 2017-11-15.

[Irish-10] Fitzgerald, Mary (Apr 24, 2021). "Shakshuka: All mixed up over a brilliant breakfast". The Irish Times. Retrieved 2021-09-09.

[11] "وداعا "البيض ومطيشة"". Hespress - هسبريس جريدة إلكترونية مغربية (in Arabic). 2012-10-16. Retrieved 2022-01-26.

[thejc-12] 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.

[13] Global Jewish Foodways: A History. University of Nebraska Press. 2018. p. 104. ISBN 9781496202284.

[14] Naylor, Tony (2021-04-03). "How to eat: shakshuka". The Guardian. ISSN 0261-3077. Retrieved 2024-04-18.

[marks-15] Gil Marks, Encyclopedia of Jewish Food, Houghton Mifflin Harcourt, 2010, ISBN 9780470391303, s.v., p. 547

[16] "Shakshuka recipe". The Guardian. February 18, 2012.

[Grishaver-17] Joel Lurie Grishaver (2008). Artzeinu: An Israel Encounter.

[18] Gordon, Peter (2018-06-03). "Peter Gordon's lamb shakshouka recipe". The Guardian. ISSN 0261-3077. Retrieved 2018-07-21.

[19] "Shakshouka Recipe – Tunisian Recipes". PBS Food. 2015-03-12. Retrieved 2018-07-21.

[nytimes-20] Clark, Melissa. "Shakshuka With Feta Recipe". NYT Cooking. Retrieved 2018-07-21.

[Roden2-21] Roden, Claudia (1996). The Book of Jewish Food: An Odyssey from Samarkand to New York. Knopf. p. 512. ISBN 9780394532585.

[22] Gur, Janna (2014). Jewish Soul Food: From Minsk to Marrakesh.

[23] Steinberg, Jessica (20 November 2012). "The rationale behind the rations". The Times of Israel.

[24] 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.

[SMH-25] 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.

[26] Ashkenazi, Michael (2020). Food Cultures of Israel: Recipes, Customs, and Issues. p. 89.

[27] Tish, Ben (2019). Moorish: Vibrant Recipes from the Mediterranean. Bloomsbury. p. 46. ISBN 9781472958082.

[28] "Uova in purgatorio". La Cucina italiana (in Italian). 20 August 2015. Retrieved 2023-06-24.

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@@ Line 22: / Line 22: @@
 [[File:Shakshuka8.jpg|thumb|Individual portion of shakshouka]]
-'''Shakshouka''' ({{lang-ar|شكشوكة}} : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a dish of eggs [[Poaching (cooking)|poached]] in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with [[cumin]], [[paprika]] and [[cayenne pepper]]. The exact origins of the dish are disputed, but it developed in North Africa some time after the introduction of tomatoes to the region through the the [[Columbian exchange]]. A wide range of regional variations involve different ingredients for the base sauce or different accompaniments.
+'''Shakshouka''' ({{lang-ar|شكشوكة}} : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a [[Maghreb|Maghrebi]]<ref name="Gil Marks">{{cite book|author=Gil Marks|title=Encyclopedia of Jewish Food |url=http://books.google.com/books?id=gFK_yx7Ps7cC&pg=PA1673|year=2010|publisher=HMH |isbn=978-0-544-18631-6|page=1673}}</ref><ref name="Richard Hosking">{{cite book|author=Richard Hosking|title=Authenticity in the Kitchen Proceedings of the Oxford Symposium on Food and Cookery 2005|url=http://books.google.com/books?id=HflTVd898PAC&pg=PA133|year=2006|publisher=Oxford Symposium |isbn=978-1-903018-47-7|pages=133}}</ref> dish of eggs [[Poaching (cooking)|poached]] in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with [[cumin]], [[paprika]] and [[cayenne pepper]]. According to [[Joan Nathan]], shakshouka originated in [[Ottoman Empire|Ottoman]] [[North Africa]] in the mid-16th century after tomatoes were introduced to the region by [[Hernán Cortés]] as part of the [[Columbian exchange]].<ref>{{cite book |last=Nathan |first=Joan |title=A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook |date=2017 |url=https://books.google.com/books?id=bfGmDAAAQBAJ&pg=PA16 |page=16 |publisher=Knopf Doubleday Publishing |isbn=9780385351157 |quote=Shakshuka was born in Ottoman North Africa in the mid-sixteenth century}}</ref> Shakshouka is a popular dish throughout the [[Middle East]] and [[North Africa]].<ref name=":0">{{Cite news |last=Salah |first=Maha |date=14 February 2020 |title=Shakshuka |work=[[Middle East Monitor]] |url=https://www.middleeastmonitor.com/20200214-shakshuka/}}</ref>
 ==Etymology==
-The word ''shakshouka'' ({{lang-ar|شكشوكة}}) is a [[Maghrebi Arabic]]<ref>{{Cite book |url=https://books.google.com/books?id=-fIqCgAAQBAJ&pg=PT42 |title=Mediterranean Cooking for Diabetics: Delicious Dishes to Control or Avoid Diabetes |last=Ellis |first=Robin |date=2016-03-03 |publisher=Little, Brown Book Group |isbn=9781472136381 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116081410/https://books.google.ch/books?id=-fIqCgAAQBAJ&pg=PT42&dq= |archive-date=2017-11-16 |url-status=live }}</ref> term for "a mixture".<ref name=":1">{{Cite book |url=https://books.google.com/books?id=tyrvBQAAQBAJ&pg=PA41 |title=The CSA Cookbook: No-Waste Recipes for Cooking Your Way Through a Community Supported Agriculture Box, Farmers' Market, Or Backyard Bounty |last=Ly |first=Linda |date=2015-03-20 |publisher=Voyageur Press |isbn=9780760347294 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116131555/https://books.google.ch/books?id=tyrvBQAAQBAJ&pg=PA41&dq= |archive-date=2017-11-16 |url-status=live }}</ref><ref>{{Cite book |url=https://books.google.com/books?id=L3BCDgAAQBAJ&pg=PT187 |title=The World's Best Superfoods |last=Planet |first=Lonely |date=2017-03-01 |publisher=Lonely Planet |isbn=9781787010369 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116081803/https://books.google.ch/books?id=L3BCDgAAQBAJ&pg=PT187&dq= |archive-date=2017-11-16 |url-status=live }}</ref><ref>{{Cite book |url=https://books.google.com/books?id=NWmWBgAAQBAJ&pg=PA43 |title=Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes |last=Bilderback |first=Leslie |date=2015-09-01 |publisher=St. Martin's Press |isbn=9781466875210 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116131301/https://books.google.ch/books?id=NWmWBgAAQBAJ&pg=PA43&dq= |archive-date=2017-11-16 |url-status=live }}</ref><ref>{{Cite news |last=Jakob |first=Ben |date=2017-06-06 |title=How Shakshuka, Israel's Famous Breakfast Dish, Took the World By Storm |work=Culture Trip |url=https://theculturetrip.com/middle-east/israel/articles/how-shakshuka-israels-famous-breakfast-dish-took-the-world-by-storm/ |url-status=live |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116084248/https://theculturetrip.com/middle-east/israel/articles/how-shakshuka-israels-famous-breakfast-dish-took-the-world-by-storm/ |archive-date=2017-11-16}}</ref> According to Mary Fitzgerald, the word is allegedly believed to come from the [[Berber languages]],<ref name="Irish">{{Cite web |url=https://www.irishtimes.com/life-and-style/food-and-drink/shakshuka-all-mixed-up-over-a-brilliant-breakfast-1.4526350 |title=Shakshuka: All mixed up over a brilliant breakfast |publisher=The Irish Times |date=Apr 24, 2021 |first=Mary |last=Fitzgerald |access-date=2021-09-09}}</ref> although most sources agree on the term's Arabic origin. In Morocco, it is referred to as {{Transliteration|ary|bīḍ w-maṭiša}} ({{Lang|ary|بيض ومطيشة}} "egg and tomato").<ref>{{Cite web|date=2012-10-16|title=وداعا "البيض ومطيشة"|url=https://www.hespress.com/وداعا-البيض-ومطيشة-104064.html|access-date=2022-01-26|website=Hespress - هسبريس جريدة إلكترونية مغربية|language=ar}}</ref> The term ''shakshouka'' may have derived from "shak", another [[Arabic]] word meaning "to combine things together", as the dish combines tomatoes, chilies and eggs.<ref name=":0">{{Cite news |last=Salah |first=Maha |date=14 February 2020 |title=Shakshuka |url=https://www.middleeastmonitor.com/20200214-shakshuka/ |work=[[Middle East Monitor]]}}</ref>
+The word ''shakshouka'' ({{lang-ar|شكشوكة}}) is a [[Maghrebi Arabic]]<ref>{{Cite book |url=https://books.google.com/books?id=-fIqCgAAQBAJ&pg=PT42 |title=Mediterranean Cooking for Diabetics: Delicious Dishes to Control or Avoid Diabetes |last=Ellis |first=Robin |date=2016-03-03 |publisher=Little, Brown Book Group |isbn=9781472136381 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116081410/https://books.google.ch/books?id=-fIqCgAAQBAJ&pg=PT42&dq= |archive-date=2017-11-16 |url-status=live }}</ref> term for "a mixture".<ref name=":1">{{Cite book |url=https://books.google.com/books?id=tyrvBQAAQBAJ&pg=PA41 |title=The CSA Cookbook: No-Waste Recipes for Cooking Your Way Through a Community Supported Agriculture Box, Farmers' Market, Or Backyard Bounty |last=Ly |first=Linda |date=2015-03-20 |publisher=Voyageur Press |isbn=9780760347294 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116131555/https://books.google.ch/books?id=tyrvBQAAQBAJ&pg=PA41&dq= |archive-date=2017-11-16 |url-status=live }}</ref><ref>{{Cite book |url=https://books.google.com/books?id=L3BCDgAAQBAJ&pg=PT187 |title=The World's Best Superfoods |last=Planet |first=Lonely |date=2017-03-01 |publisher=Lonely Planet |isbn=9781787010369 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116081803/https://books.google.ch/books?id=L3BCDgAAQBAJ&pg=PT187&dq= |archive-date=2017-11-16 |url-status=live }}</ref><ref>{{Cite book |url=https://books.google.com/books?id=NWmWBgAAQBAJ&pg=PA43 |title=Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes |last=Bilderback |first=Leslie |date=2015-09-01 |publisher=St. Martin's Press |isbn=9781466875210 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116131301/https://books.google.ch/books?id=NWmWBgAAQBAJ&pg=PA43&dq= |archive-date=2017-11-16 |url-status=live }}</ref><ref>{{Cite news |last=Jakob |first=Ben |date=2017-06-06 |title=How Shakshuka, Israel's Famous Breakfast Dish, Took the World By Storm |work=Culture Trip |url=https://theculturetrip.com/middle-east/israel/articles/how-shakshuka-israels-famous-breakfast-dish-took-the-world-by-storm/ |url-status=live |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116084248/https://theculturetrip.com/middle-east/israel/articles/how-shakshuka-israels-famous-breakfast-dish-took-the-world-by-storm/ |archive-date=2017-11-16}}</ref> According to Mary Fitzgerald, the word is allegedly believed to come from the [[Berber languages]],<ref name="Irish">{{Cite web |url=https://www.irishtimes.com/life-and-style/food-and-drink/shakshuka-all-mixed-up-over-a-brilliant-breakfast-1.4526350 |title=Shakshuka: All mixed up over a brilliant breakfast |publisher=The Irish Times |date=Apr 24, 2021 |first=Mary |last=Fitzgerald |access-date=2021-09-09}}</ref> although most sources agree on the term's Arabic origin. In Morocco, it is referred to as {{Transliteration|ary|bīḍ w-maṭiša}} ({{Lang|ary|بيض ومطيشة}} "egg and tomato").<ref>{{Cite web|date=2012-10-16|title=وداعا "البيض ومطيشة"|url=https://www.hespress.com/وداعا-البيض-ومطيشة-104064.html|access-date=2022-01-26|website=Hespress - هسبريس جريدة إلكترونية مغربية|language=ar}}</ref> The term ''shakshouka'' may have derived from "shak", another [[Arabic]] word meaning "to combine things together", as the dish combines tomatoes, chilies and eggs.<ref name=":0" />
 ==History==
-The origin of the dish remains a matter of some controversy with competing claims of Egyptian,<ref>{{Cite news |last=Naylor |first=Tony |date=2021-04-03 |title=How to eat: shakshuka |url=https://www.theguardian.com/food/2021/apr/03/how-to-eat-shakshuka |access-date=2024-04-19 |work=The Guardian |language=en-GB |issn=0261-3077}}</ref> Libyan, Moroccan, Tunisian, Turkish, and Yemeni origins.<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><ref>{{cite book |title=Global Jewish Foodways: A History |publisher=University of Nebraska Press |date=2018 |url=https://books.google.com/books?id=B-dVDwAAQBAJ&pg=PA104 |page=104|isbn=9781496202284 }}</ref><ref>{{Cite news |last=Naylor |first=Tony |date=2021-04-03 |title=How to eat: shakshuka |url=https://www.theguardian.com/food/2021/apr/03/how-to-eat-shakshuka |access-date=2024-04-18 |work=The Guardian |language=en-GB |issn=0261-3077}}</ref> According to [[Joan Nathan]], shakshouka originated in [[Ottoman Empire|Ottoman]] [[North Africa]] in the mid-16th century after tomatoes were introduced to the region by [[Hernán Cortés]] as part of the [[Columbian exchange]].<ref>{{cite book |last=Nathan |first=Joan |url=https://books.google.com/books?id=bfGmDAAAQBAJ&pg=PA16 |title=A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook |date=2017 |publisher=Knopf Doubleday Publishing |isbn=9780385351157 |page=16 |quote=Shakshuka was born in Ottoman North Africa in the mid-sixteenth century}}</ref>
+The origin of the dish remains a matter of some controversy with competing claims of Egyptian, Libyan, Moroccan, Tunisian, Turkish, and Yemeni origins.<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><ref>{{cite book |title=Global Jewish Foodways: A History |publisher=University of Nebraska Press |date=2018 |url=https://books.google.com/books?id=B-dVDwAAQBAJ&pg=PA104 |page=104|isbn=9781496202284 }}</ref><ref>{{Cite news |last=Naylor |first=Tony |date=2021-04-03 |title=How to eat: shakshuka |url=https://www.theguardian.com/food/2021/apr/03/how-to-eat-shakshuka |access-date=2024-04-18 |work=The Guardian |language=en-GB |issn=0261-3077}}</ref> Tomatoes and peppers are New World ingredients that only became common ingredients in later centuries after the [[Columbian exchange]].
-[[North African Jewish]] immigrants brought the dish to Israel in the 1950s and 1960s, though it only became popular on menus in the 1990s.<ref name="Irish"/><ref name="marks">Gil Marks, ''Encyclopedia of Jewish Food'', Houghton Mifflin Harcourt, 2010, {{isbn|9780470391303}}, ''s.v.'', p.&nbsp;547</ref> A shakshouka made with a [[kosher]] version of [[Spam (food)|Spam]]<!--capitalised as a trade name--> (called ''[[Spam (food)#Israel|loof]]'') was added to [[Israel Defense Forces]] army rations in the 1950s.<ref>{{cite news |last1=Steinberg |first1=Jessica |date=20 November 2012 |title=The rationale behind the rations |url=https://www.timesofisrael.com/the-rationale-behind-the-rations/ |work=The Times of Israel}}</ref><ref>{{Cite book |last=Raviv |first=Yael |url=https://books.google.com/books?id=dWZ5CgAAQBAJ |title=Falafel Nation: Cuisine and the Making of National Identity in Israel |date=November 2015 |publisher=University of Nebraska Press |isbn=978-0-8032-9023-5 |page=171}}</ref>
+[[North African Jewish]] immigrants brought the dish to Israel in the 1950s and 1960s, though it only became popular on menus in the 1990s.<ref name="Irish"/><ref name="marks">Gil Marks, ''Encyclopedia of Jewish Food'', Houghton Mifflin Harcourt, 2010, {{isbn|9780470391303}}, ''s.v.'', p.&nbsp;547</ref>
 ==Variations==
 [[File:Merguez Shakshouka.jpg|thumb|[[Merguez]] shakshuka]]
 [[File:At London 2024 032.jpg|thumb|right|Vegan shakshouka, with [[falafel]] in place of eggs]]
+Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add [[preserved lemon]], salty [[sheep milk cheese]]s, olives, [[harissa]] or a spicy sausage such as [[chorizo]] or [[merguez]].<ref>{{cite news |title=Shakshuka recipe |date=February 18, 2012 |work=The Guardian |url=https://www.theguardian.com/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka}}</ref> Shakshouka is made with eggs, which are commonly poached but can also be scrambled, like in the Turkish ''[[menemen (food)|menemen]]''.<ref name="Grishaver">Joel Lurie Grishaver (2008). ''Artzeinu: An Israel Encounter''.</ref><ref name=marks />
-Shakshouka is a popular dish throughout the [[Middle East]] and [[North Africa]].<ref name=":0" /> Because eggs are the main ingredient, it often appears 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 |last=Clifford-Smith |first=Stephanie |date=2011-06-07 |title=Three of a kind ... shakshouka |url=http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |url-status=live |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 |access-date=2017-08-07 |work=[[Sydney Morning Herald]]}}</ref> and like [[hummus]] and [[falafel]], is a Levantine regional favorite.<ref name="thejc" /> 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 [[Algeria]], shakshouka is commonly eaten as a side dish, and there are countless variations of it, each with their own unique blend of ingredients. One such variation is [[hmiss]], which is often served alongside traditional [[Kesra (bread)|kesra bread]]. Hmiss typically includes grilled peppers, tomatoes, and garlic. In [[Tunisia]], a similar dish called [[Mechouia salad|slata meshouia]] is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.
-Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add [[preserved lemon]], salty [[sheep milk cheese]]s, olives, [[harissa]] or a spicy sausage such as [[chorizo]] or [[merguez]].<ref>{{cite news |date=February 18, 2012 |title=Shakshuka recipe |url=https://www.theguardian.com/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka |work=The Guardian}}</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> 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>
-In [[Algeria]], shakshouka is commonly eaten as a side dish, with many variations. One such variation is [[hmiss]], which is often served alongside traditional [[Kesra (bread)|kesra bread]]. Hmiss typically includes grilled peppers, tomatoes, and garlic.{{Citation needed|date=April 2024}} In [[Tunisia]], a similar dish called [[Mechouia salad|slata meshouia]] is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.{{Citation needed|date=April 2024}} 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 | first = Claudia | last = Roden | publisher = Knopf | date = 1996 | isbn = 9780394532585 | page = 512 }}</ref> In the Turkish ''[[menemen (food)|menemen]]'', the eggs can be scrambled.<ref name="Grishaver">Joel Lurie Grishaver (2008). ''Artzeinu: An Israel Encounter''.</ref><ref name="marks" /> In Jewish culture, a large batch of tomato stew is made for the [[Sabbath]] dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.<ref name="marks" /> In [[Andalusian cuisine]], the dish is known as {{Lang|es|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 |isbn=9781472958082 |url=https://books.google.com/books?id=dGKJDwAAQBAJ}}</ref> In [[Italian cuisine]], there is a version of this dish called {{Lang|it|uova in purgatorio}} (eggs in purgatory) that adds garlic, basil or parsley.<ref>{{Cite web|title=Uova in purgatorio|url= https://www.lacucinaitaliana.it/ricetta/secondi/uova-in-purgatorio/|access-date=2023-06-24|website=La Cucina italiana|date= 20 August 2015|language=it}}</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 | first = Claudia | last = 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>
+A shakshouka made with a [[kosher]] version of [[Spam (food)|Spam]]<!--capitalised as a trade name--> (called ''[[Spam (food)#Israel|loof]]'') was added to [[Israel Defense Forces]] 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 often appears 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" /> 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 Jewish culture, a large batch of tomato stew is made for the [[Sabbath]] dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.<ref name=marks/> In [[Andalusian cuisine]], the dish is known as {{Lang|es|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 |isbn=9781472958082 |url=https://books.google.com/books?id=dGKJDwAAQBAJ}}</ref> In [[Italian cuisine]], there is a version of this dish called {{Lang|it|uova in purgatorio}} (eggs in purgatory) that adds garlic, basil or parsley.<ref>{{Cite web|title=Uova in purgatorio|url= https://www.lacucinaitaliana.it/ricetta/secondi/uova-in-purgatorio/|access-date=2023-06-24|website=La Cucina italiana|date= 20 August 2015|language=it}}</ref>
 ==See also==

v t e Cuisine of Tunisia
Breads, dishes, and soups	Baghrir Brik Bsisa Chakhchoukha Chorba Couscous Fricasse Ftair Harira Kabkabou Kamounia Lablabi Méchoui Merguez Mesfouf Msemen Msoki Mulukhiyah Shakshouka Mechouia salad Tajine Usban
Ingredients	Baklouti pepper Chermoula Harissa Matbukha Mint sauce Orange flower water Preserved lemon Qâlat daqqa Rigouta Semolina Smen Tabil
Beverages	Boga Boukha Cedratine Leben Maghrebi mint tea Tea with pine nuts Orgeat syrup Palm wine Sidi Brahim Tunisian wine
Desserts and pastries	Asida Assidat Zgougou Baklava Bambalouni Ftair Ghoriba Makroudh
Related	Algerian cuisine Berber cuisine Moroccan cuisine
Category

v t e Algerian cuisine
Breads, dishes, and soups	Aftir oukessoul Algerian Bourek Chakhchoukha Chorba Couscous Harira Gaspacho Oranais Karantika Méchoui Merguez Mesfouf Msemen Mulukhiyah Rechta Shakshouka Tajine
Ingredients	Chermoula Dates Harissa Kebab Preserved lemon Semolina Smen Tabil
Beverages	Algerian wine Cherbet mazhar Coffee Leben Maghrebi mint tea Mazagran (drink) Palm wine Rayb Sidi Brahim
Desserts and pastries	Algerian baklawa Baghrir Khobz Mbesses Makroudh Mouna Polvorón Khfaf
Related	Berber cuisine Tunisian cuisine Moroccan cuisine Libyan cuisine Andalusian cuisine Arab cuisine
Category

v t e Moroccan cuisine
Dishes (list)	Ahriche Bestila Dchicha Kesksou Dafina [fr] Djaja taret [fr] Khlea Mechoui Tajine Fish tajine Lamb tajine Prunes tajine Qamama [fr] Seffa Shakshouka Skhina Ourkimen [fr] Tagra [fr] Tahlia [fr]
Brochettes	Boulfaf Kabab
Ingredients	Chermoula Matbucha Msiyar Saffron Nutmeg Coriander Dates Figs Almonds
Soups	Harira Bessara Tadeffi [fr]
Breads	Beghrir Flatbread Msemen Harcha Mekhmar/Betbout Medfouna Merdouma [fr] Qrashel
Desserts & pastries	Bechkito [fr] Bejmat [fr] Bourekas Chebakia Briouat Kaab Ghzal Makroudh Mesfouf Sfenj
Beverages	Moroccan mint tea Beer Coffee Leben Mahia Rayb Wine Tasabounte [fr]
Related cuisines	Algerian cuisine Tunisian cuisine Libyan cuisine Andalusian cuisine Arab cuisine Berber cuisine Sephardic cuisine

Shakshouka: Difference between revisions

Revision as of 00:28, 19 April 2024

Contents

Etymology

History

Variations

See also

References

External links

Navigation menu

Shakshouka: Difference between revisions

Revision as of 00:28, 19 April 2024

Etymology

History

Variations

See also

References

External links

Navigation menu

Search