Shakshouka: Difference between revisions
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| accessdate=2017-08-07}}</ref> and may challenge [[hummus]] and [[falafel]], especially in the winter. According to some food historians, the dish was invented in Tunisia by Berber and Amazigh tribes |
| accessdate=2017-08-07}}</ref> and may challenge [[hummus]] and [[falafel]], especially in the winter. According to some food historians, the dish was invented in Tunisia by Berber and Amazigh tribes hundreds of years ago. It was introduced to many countries world wide especially in Middle East. |
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==References== |
==References== |
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Revision as of 14:26, 28 August 2017
Shakshouka or shakshuka (Template:Lang-ar) is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. In its present egg and vegetable-based form it is of Tunisian origin,[1] and is now popular among many ethnic groups of the Middle East and North-Africa.
Etymology
Shakshouka was first known as chakchouka, a Berber word meaning a vegetable ragout, that brings tears to the eyes.
History
Shakshouka is a staple of Tunisian, Libyan and Algerian cuisines, traditionally served in a cast iron pan with bread to mop up the tomato sauce.
According to food writer Claudia Roden, Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. Because eggs are the main ingredient, it is often on breakfast menus, but it is also a popular evening meal,[2] and may challenge hummus and falafel, especially in the winter. According to some food historians, the dish was invented in Tunisia by Berber and Amazigh tribes hundreds of years ago. It was introduced to many countries world wide especially in Middle East.
References
- ^ Roden, Claudia (2008). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. p. 168. ISBN 9780307558565.
- ^ Clifford-smith, Stephanie (2011-06-07). "Three of a kind ... shakshouka". Sydney Morning Herald. Retrieved 2017-08-07.
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