Shakshuka. Love the sound of the word and love the taste of the dish. The origin is Tunisian. It is a popular breakfast or lunch dish in Israel. HG/BSK dined on it last night (with gusto). Canny BSK made enough sauce so the dish could be revisited for breakfast (once more consumed with gusto). The recipe comes from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi (book was a Christmas gift from Gifted Daughter Lesley R.). Shakshuka is made by creating a sauce of tomatoes, peppers, tomato paste, garlic, olive oil, cumin and plenty of harissa (the fiery Middle Eastern condiment). Egg yolks are poached in the thick sauce and some poached eggs (yolks and whites) are added upon serving. Served with zaatar (Middle Eastern spice mixture) dusted Greek yogurt and warm pita. The combination of the runny egg yolks and creamy yogurt in the spicy sauce is a revelation. Every last drop is wiped up with pita. Jerusalem is filled with great recipes. Besides shakshuka, HG/BSK have tried sweet and sour fish and turkey/zucchini burgers with green onion and cumin. Taste explosions. There’s a great human story behind the partnership of Ottolenghi (an Israeli Jew) and Tamimi (a Palestinian Arab). The New Yorker Magazine did a profile of them last year. The men met in London and have created five restaurants and a delicatessen in that city. All are roaring successes. There’s a moral in this somewhere.
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