/ / Israeli Shakshuka: the recipe for cooking

Israeli Shakshuka: the recipe for cooking

Israeli cuisine is an amazing mixtureEuropean and oriental motifs. From the Mediterranean gastronomy she got an abundance of vegetables, fruits, herbs, olive oil and fish. From the East came spices and sweets. If you put it all together, you get an amazing mix. One of the most traditional dishes is the Israeli shakshuk, the recipe of which knows on the land of the promised and old, and young. Simple ingredient composition and speed of cooking is the guarantee of an excellent breakfast!

What is a shakshuka?

Shakshuk: the recipe.

Interesting name in Russianinterpreted in different ways, most often - scrambled eggs and tomatoes. Agree, it sounds no longer so intriguing, and the truth does not quite match. Indeed, tomatoes and eggs are the basis of the dish, but that's not all. This simple food is a subject of national pride of the Israelis. Scrambled eggs, the recipe of which goes back centuries to its history, came to Israel from the cuisine of North Africa, namely from Tunisia, and is characterized by a spicy and pungent taste. In the traditional version - this is a hearty breakfast, but you can prepare a dish for lunch or dinner. The basis of shakshuki (without the addition of eggs) is called matbukha and in itself is a separate element.

Ingredient composition of the dish can be very different independing on the region of the country, the district of the city, and even individual families can offer you their own recipe. Shakshuka, a step-by-step recipe of which is extremely simple, is really a great dish. Therefore, we will dwell on the preparation of the basics of a hearty breakfast - matbukha sauce, and also offer you three variants of shakshuki.

What is needed for a Moroccan sauce?

Shakshuka recipe for Israel.

Matbukha will please everyone, the questiononly in how much you will add it to the main course. This is a fairly hot sauce, making it less piquant does not make sense, from this it loses its charm and essence. To prepare it, you will need:

  • tomatoes - 500 g;
  • bulb (large) - 3 pcs .;
  • Bulgarian red pepper (large) - 2 pcs .;
  • red and green hot peppers - 1/2 pod;
  • garlic - 2 large denticles;
  • paprika ground sweet - 2 tsp;
  • coriander - 1 tsp;
  • ground thistle - 1 tsp;
  • olive oil - 100 ml.

Based on the name of this sauce, Shakshuk is preparing. The recipe and stages of preparation are elementary simple. Having studied them once, in the future you can easily prepare a quick and hearty breakfast.

Stages of preparation

Take a cauldron with a thick bottom and warm it upolive oil. Then send the onions, cut into half rings, and ground sweet paprika. From this he acquires a beautiful shade. Then add all the other ingredients: hot red and green peppers, cut with ringlets along with the seeds (if you want to lower the degree of sharpness, then remove them), chopped garlic, cubes of sweet paprika and tomatoes. Vegetable mixture simmer on medium heat until soft for another twenty minutes, after which add spices and salt to taste. At a time when there were no blenders and mixers, the Moroccans cooked matbu for 5 hours. During this time the vegetables turned into a homogeneous fragrant mass. Now it is quite enough three hours of languishing on low heat and the subsequent shredding by miracle equipment.

Shaishuka scrambled eggs: recipe.

Sauce is primarily used for making shakshuki, however you can try it in other combinations, diversifying the daily menu.

Shakshuka: recipe "for Israel"

As already mentioned, the basis of the dish issauce, the recipe of which and the technology of preparation are given above. It's clear that there will be too much of such a volume for an ordinary family breakfast. Therefore, reduce the number of ingredients several times. For a large portion, one large tomato and half a bulb is sufficient.

Shakshuk: the recipe.

Stages of cooking remain the same, butsignificantly reduces the time for extinguishing vegetables enough 10-15 minutes. Then just spread the mixture with a spatula, making some kind of pits, and break the eggs into them. Close the frying pan with a lid and cook for another 5-8 minutes over low heat. Before serving, sprinkle everything with your favorite greens, for example, coriander, dill, - and here is a shakshuk before you. The recipe is the easiest. If desired, you can add your own ingredients. Be sure to serve it with fresh bread, crispy baguette or pita (as in the home of the dish).

Shakshuk's recipe. Step-by-step recipe.

A basic basis to know, of course, is needed, butwhy not experiment sometimes? This is what the chef offers. Your attention is a recipe using shuga and baarat. But first you need to find out what exotic ingredients are.

We prepare shug and baarat

Many traditional Israeli mixtures of spices andspices in our country is difficult to find, so it will be nice to cook them on their own. Shug - this is another sauce native to Yemen, its base is a hot pepper. Baarat is a mixture of spices and spices. So, to prepare a shuga, dip a green chili pepper (3 pcs.), 4 large garlic cloves and 1 tsp into the blender bowl. salt, and then grind everything to a homogeneous state. From this mixture, not one shakshuk turns out, the recipe requires the addition of only 1.5 tsp. The rest of the sauce can be stored for a week in the refrigerator in a tightly closed jar.

For baarat you will need one teaspoon of cinnamon, cardamom, bay leaves, cloves and black pepper. Thoroughly rub the dry mixture in a mortar and store in a refrigerator.

Shakshuka recipe from the chef

Shakshuka recipe for cooking.

Such a hearty breakfast is prepared and served in a large frying pan. In the recipe, the ingredients are listed in terms of 3 servings.

  • eggs - 6 pcs .;
  • tomatoes - 400 g;
  • onion (cubes) - 100 g;
  • tomato paste - 2 tbsp. l .;
  • baarate - 0.5 tsp;
  • schug - 0.75 p. l .;
  • parsley - to taste.

In a deep cold frying pan put choppedcubes of tomatoes and sprinkle with salt, add shug and baarat. Blend the mixture lightly and place on a fire. After the boiling starts, add the tomato paste. Pre-dilute it in 0.5 glasses of water. Allow the mixture to boil again and then simmer until the liquid evaporates twice, as a result you should have a thick viscous mass.

Next, make in the resulting sauce deepening andbreak the eggs in them, after the squirrels lightly grasp, cover with a lid and cook for another 10 minutes. Finish the dish generously sprinkle with herbs and black pepper, serve with hummus and fresh cucumber salad.

Shakshuka, the recipe of which is offered by the chef,It turns out more saturated spicy taste than traditional. It is worth noting that the addition of spices - it's generally a matter of taste, so you can safely experiment.

Shakshuk with eggplant

This version of the traditional recipe can safely act not only as a breakfast, but also a full dinner or dinner. To prepare it you will need:

  • eggs - 3-4 pieces;
  • tomatoes - 300 g;
  • Bulb (large) - 1 piece;
  • Bulgarian red pepper (large) - 1 pc .;
  • eggplant - 300 g;
  • red and green hot pepper - 1/4 pod;
  • garlic - 2 large denticles;
  • paprika ground sweet - 2 tsp;
  • coriander - 1 tsp;
  • Ground thyme (cumin) - 1 tsp;
  • olive oil - 4 tbsp. l.

Israeli shakshuka recipe.

Preheat the vegetable oil in a frying pan(olive) and fry until golden color onions and garlic, sprinkled with ground sweet paprika. Then add sliced ​​eggplant, Bulgarian pepper dice and bring the vegetables on low heat until soft. Then add the tomatoes and spices, simmer the mixture on low heat for another 20 minutes. The following stages of the process are similar. Make small "holes" and break the eggs into them, bring them to readiness under the lid for 8-10 minutes.

In conclusion, it should be said that shakshuka, a recipepreparations and ingredient composition with the possibility of many variations of which we have proposed, will pleasantly surprise all those who tired of the usual eggs or omelets for breakfast.

comments