Friday, 16 October 2009

Shakshooka - or a Rose by any other name :)

Back in 1987, I was in Egypt, with my Mum and Dad. My brother dear used to study there and we went to visit him and see the pyramids and all the treasures that country holds. Though I must add, 14 is no age to visit Egypt - I should do it now, with the understanding of the beauties of civilisations past. Anyhow, so there was this restaurant my brother always took us to and they served this dish, Shakshooka. Which a friend of his refused to eat, by the way, since the name was a bad word in his language. But I dither.. so, and since that age is more of eating, than of cooking, I have no idea what went into it. Just a vague memory of its taste. The internet tells me it was just tomatoes and eggs. I somehow remember mince meat in it, and a lot more sauce than I have made. Either way, its the tomatoes that will give it its flavour. Do try it. Very simple and easy and yet a great taste. And for me of course, a host of memories..

This is what you need:

700 gms mince meat
1 and  half kilo fresh tomatoes
1 small onion, chopped
3 cloves garlic and a small piece ginger, both chopped
5 eggs or more or less
1 full tsp salt
1 heaped tsp black pepper
1/2 ground coriander

Do this:

1- fry the onions, to a light golden and add the mince meat to it. Fry, on medium heat, till it has the 'bhuna' colour


2- meanwhile, halve the tomatoes and remove seeds as much as you can, without harming the insides. Grate the halves on the largest side of the grater. Dont lose the juice!!




3- add ginger garlic and the other spices to the mince and mix in...



... pour over the tomatoes plus juice, reduce heat and let it simmer for about 15 minutes on low  heat



4- you want a thick, cooked down sauce, yet not too dry. The slow and long cooking will give u a great flavour. Break the eggs over it, swirling a bit with a fork.




5- cover with foil and fit a lid. Reduce heat to lowest heat...



... and let the eggs cook. This should take 10 to 12 minutes. You want them to be cooked yet still slightly soft

6- Shakshooka is best eaten with khubuz - but even white rice is great. Do give it a try..




Ok, so the picture doesnt show the tomato sauce, which was there abundantly...but never mind the picture.. :)

1 comment:

  1. Ummm quite interesting and alike jalfirezi na... lucky you to still have that memory to make it accoding to it :)

    ReplyDelete

Your opinion makes a difference.. please do share :)