Search results
Results from the WOW.Com Content Network
Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a Maghrebi [ 1 ][ 2 ][ 3 ] dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East.
The dish sometimes includes potato and peppers as well. [ 1 ] Although it shares the same etymology as shakshouka (from a North African Arabic dialect meaning "mixed"), Turkish şakşuka is a completely different dish which does not include eggs and is therefore vegan .
Shakshuka (Tomato-Pepper Stew with Poached Eggs and Harissa) Gently poach eggs in a tomato-pepper stew with aromatic seasonings like smoky paprika and earthy ground coriander seeds. Solomonov adds ...
A dish consisting of pounded cocoyams and a red palm oil soup, served with cow skin, oxtail, tripe, and steamed eggplant. Ming'oko. Tanzania. A dish of wild edible yams. Afang. Nigeria. A vegetable soup which has its origin from the Efik people in the southeast of Nigeria. Ahriche. Morocco.
Recipe adapted from Breakfast for Dinner.. In a large skillet, heat oil over medium heat. Add the onions and peppers and saute, stirring occasionally, until they're tender and starting to brown.
Other North African dishes popular in Israel include couscous, shakshouka, matbucha, carrot salad and chraime (slices of fish cooked in a spicy tomato sauce). Sephardic dishes , with Balkan and Turkish influences incorporated in Israeli cuisine include burekas , yogurt and taramosalata .
In Tunisia, couscous is usually spicy, made with harissa sauce, and served commonly with vegetables and meat, including lamb, fish, seafood, beef, and sometimes (in southern regions) camel. Fish couscous is a Tunisian specialty and can also be made with octopus, squid or other seafood in a hot, red, spicy sauce.
A dish in which eggs are baked in a flat-bottomed dish; the name originates from the type of dish traditionally used to bake the eggs, although they are also known as baked eggs. An alternative cooking method is to crack the eggs into individual ramekins and cook them in a water bath, creating the French dish eggs. Shakshouka: Savory Middle East