More often that not inspiration in the modern age seems to be incubated by the current, what's hot or on the current pulse of every art form. We however sit on a treasure trove of history which can propogate many ideas. 10 years ago you had to get on a plane or live in a very diverse neighborhood in America to be exposed to some measure of authentic food pathways. Thanks to the internet, increased immigration and the proliferation of ethnic immigrant food, the landscape of food is much more interesting. The question at the end of the day is how much effort is it worth. I woke up early this morning and decided to make SHAKSHUKA, simple enough but also complex in it's spice profile. At the end of the day it forces you to realize shakshuka is neither salsa or marinara sauce, it is shakshuka. Delicious in it's own right and certainly a plate of eggs that will wake you up happily this winter.
You can find a funny recipe HERE. which was pretty good but I adjusted with Za-atar, Zhoug and Aleppo Pepper.Serve with warm pita.
There aren't enough chefs out there who know how good a shakshuka is. I wrote on it as well on my blog - http://thepickledtongue.com/?p=1378 - and cook it from time to time. The funny thing I found from my time in Israel, is that when you ask who makes the best in town, everybody mentions Dr. Shakshuka, but then go on to say that the one they make is the best.
Keep up the great work... aside from the cool cuisine and stunning photos, you have mastered the medium of blogging... thank you!
Posted by: Phillip Foss | Saturday, October 24, 2009 at 07:42 PM
There aren't enough chefs out there who know how good a shakshuka is. I wrote on it as well on my blog - http://thepickledtongue.com/?p=1378 - and cook it from time to time. The funny thing I found from my time in Israel, is that when you ask who makes the best in town, everybody mentions Dr. Shakshuka, but then go on to say that the one they make is the best.
Keep up the great work... aside from the cool cuisine and stunning photos, you have mastered the medium of blogging... thank you!
Posted by: Phillip Foss | Saturday, October 24, 2009 at 07:42 PM
How lovely to see shakshouka being mentioned! My Tunisian neighbour used to make a killer one and her husband always called it the best "warmer" dish. Of course it warmed your innards, she would roast the hot peppers along with the sweet peppers! Reminded me a lot of a Parsi dish, eeda upar tamata (eggs over tomatoes) except that the eggs are baked over the tomatoey sauce.
Posted by: Ujwala Samant | Wednesday, November 04, 2009 at 09:11 PM