tag:blogger.com,1999:blog-5262628558438346351.post6500270816723481934..comments2024-03-27T04:35:13.158-05:00Comments on Desert Candy حلويات الصحراء: ShakshoukaMercedeshttp://www.blogger.com/profile/00097330009175643958noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5262628558438346351.post-78360687029899476212014-03-24T04:03:21.142-05:002014-03-24T04:03:21.142-05:00Mykabulkitchen - hi! First off, sorry I seem to ha...Mykabulkitchen - hi! First off, sorry I seem to have accidentally deleted your comment in replying (tiny iPhone screen!) you were talking about a bread filled with the shakshouka pepper/tomato mix that your friend's mom used to make. It is called mhajeb and it is made by making the dough for msemmens bread and stuffing it with the pepper/tomato mixture. I'm working on improving my technique so I can post a recipe here soon!Mercedeshttps://www.blogger.com/profile/00097330009175643958noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-56136129986533428922014-03-23T13:41:24.202-05:002014-03-23T13:41:24.202-05:00Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-74519083798341019142014-01-24T05:35:03.363-05:002014-01-24T05:35:03.363-05:00Melisp-- Yes in Turkish cuisine a similar dish is ...Melisp-- Yes in Turkish cuisine a similar dish is called menemen (very very similar in fact). But in North Africa this is shakshouka! I suspect it is a hold over from Ottoman times and the words must have gotten mixed up over the centuries. Also in North Africa there's a totally different dish called chikhchouka (hard CH versus soft SH), which I've been told comes from berber, since there is no CH sound in Arabic. It's quite the mystery!Mercedeshttps://www.blogger.com/profile/00097330009175643958noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-75680293985716645592014-01-23T06:41:43.449-05:002014-01-23T06:41:43.449-05:00My dear this is called " menemen". Shaka...My dear this is called " menemen". Shaka shuka is something else:))melisphttps://www.blogger.com/profile/13837608769618560297noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-82082878455281883082013-01-05T11:07:57.594-05:002013-01-05T11:07:57.594-05:00Que pinta !mas rica tiene este plato!! Me ha encan...Que pinta !mas rica tiene este plato!! Me ha encantado, tomo nota!<br />Un abrazo y encantada de conocer tu blog!Mikahttps://www.blogger.com/profile/04634922286203104992noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-87610747751982629722012-11-26T16:44:22.130-05:002012-11-26T16:44:22.130-05:00Aleksandra - thank you!
Bunny - I've never he...Aleksandra - thank you!<br /><br />Bunny - I've never heard of this dish but I wonder if the greens you had were not spinach but moloukhia. It's a very popular green in Egypt and can be very creamy and delicious (and when cooked poorly, can be a bit slimy). http://en.wikipedia.org/wiki/MulukhiyahMercedeshttps://www.blogger.com/profile/00097330009175643958noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-31077768026288801112012-11-26T00:45:25.978-05:002012-11-26T00:45:25.978-05:00Hi Mercedes,
I've been perusing your blog fo...Hi Mercedes, <br /><br />I've been perusing your blog for the past week, or so - I found it by searching for steamed couscous (a recipe which I completely ruined later :P). Anyway. What's kept me coming back is not the couscous, but your writing. Your style is gracious and inspiring - so effortlessly it seems, and the pictures complement this perfectly. It is a rare blog to come across. Please keep writing and cheers from Canada!Aleksandranoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-1801430799614580022012-11-25T19:17:25.162-05:002012-11-25T19:17:25.162-05:00This looks amazing! You've also reminded me o...This looks amazing! You've also reminded me of a dish I've been trying to find for ages. I had it in Egypt - they served it for breakfast - similar to this in that eggs were cracked over the base ingredient and cooked by the rising steam from the ingredients below, except instead of the pepper/tomato mix, the base was spinach. Only it was the creamiest, softest, most flavoursome spinach I've ever eaten. Have tried to recreate it so many times without luck.Bunnyhttp://uristmcdorf.tumblr.comnoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-45405520720848935932012-11-25T10:06:12.883-05:002012-11-25T10:06:12.883-05:00Hi Kate - My primary knowledge of shakshouka comes...Hi Kate - My primary knowledge of shakshouka comes from North Africa, but I checked in the Chef Ramzi cookbook, and he does include a recipe for Shakshouka, which is almost the same as I have here (including eggs). However, as I stated previously, some people call just the pepper tomato mixture shakshouka too. Personally, I don't have any real memory of seeing this in Lebanon or Syria but I've been in the region for a long time and my memories tend to run together :)Mercedeshttps://www.blogger.com/profile/00097330009175643958noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-29992616767313692972012-11-24T08:01:49.337-05:002012-11-24T08:01:49.337-05:00I have tried forever to find an online recipe for ...I have tried forever to find an online recipe for what my Lebanese relatives call "Shakshouky". It is essentially just red and green peppers stewed in olive oil, with coriander as the dominant flavor. It's delicious, and I find it bizarre that I can't find a recipe that doesn't include eggs! Not sure if you ever encountered this in Syria or elsewhere? Kate Zaidannoreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-44523329700613905972012-11-23T14:31:36.777-05:002012-11-23T14:31:36.777-05:00Alternatively, cook fish in the same sauce. Alternatively, cook fish in the same sauce. Anonymousnoreply@blogger.com