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	'''Shakshouka''' ({{~~lang-~~ar\|شكشوكة}} : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a ]i<ref name="Gil Marks">{{cite book\|author=Gil Marks\|title=Encyclopedia of Jewish Food \|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PA1673\|year=2010\|publisher=HMH \|isbn=978-0-544-18631-6\|page=1673}}</ref><ref name="Sienna" /><ref name="Buccini" /> dish of eggs ] in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with ], ] and ]. Shakshouka is a popular dish throughout ] and the ].<ref name="Memo">{{Cite news \|last=Salah \|first=Maha \|date=14 February 2020 \|title=Shakshuka \|work=] \|url=https://www.middleeastmonitor.com/20200214-shakshuka/}}</ref>		'''Shakshouka''' ({{langx\|ar\|شكشوكة}} : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a ]i<ref name="Gil Marks">{{cite book\|author=Gil Marks\|title=Encyclopedia of Jewish Food \|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PA1673\|year=2010\|publisher=HMH \|isbn=978-0-544-18631-6\|page=1673}}</ref><ref name="Sienna" /><ref name="Buccini" /> dish of eggs ] in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with ], ] and ]. Shakshouka is a popular dish throughout ] and the ].<ref name="Memo">{{Cite news \|last=Salah \|first=Maha \|date=14 February 2020 \|title=Shakshuka \|work=] \|url=https://www.middleeastmonitor.com/20200214-shakshuka/}}</ref>

	==Etymology==		==Etymology==
	''Shakshuka'' is a word for "mixture" in ] and "mixed" in ].<ref name="ʻUmar Bin Qaynah">{{cite book\|author=بن قينة، عمر\|title=قوة الحق فوق حق القوة\|year=2010\|publisher=دار الأمة، \|isbn=978-9961-67-199-3\|pages=121}}</ref><ref name="Collins">{{Cite dictionary \|title=shakshuka \|encyclopedia=Collins English Dictionary \|url=https://www.collinsdictionary.com/us/dictionary/english/shakshuka}}</ref> The ] describes it as being of multiple origins, an ] Maghribi Arabic word, related to the verb ''shakshaka'' meaning "to bubble, to sizzle, to be mixed up, to be beaten together," and the ] word ''Chakchouka'', which was borrowed into English in the nineteenth century.<ref name="OED">{{Cite encyclopedia \|title=shakshuka \|encyclopedia=Oxford English Dictionary \|url=https://www.oed.com/dictionary/shakshuka_n?tab=etymology#1222841360}}</ref> ''Chakchouka'' was borrowed into French from ''Algerian Arabic''.<ref name="Alain Rey">{{cite book\|author=Alain Rey\|title=Dictionnaire Historique de la langue française\|year=2011\|publisher=NATHAN, 2011 \|isbn=2-321-00013-9\|pages=4220}}</ref>		''Shakshuka'' is a word for "mixture" in ] and "mixed" in ].<ref name="ʻUmar Bin Qaynah">{{cite book\|author=بن قينة، عمر\|title=قوة الحق فوق حق القوة\|year=2010\|publisher=دار الأمة، \|isbn=978-9961-67-199-3\|pages=121}}</ref><ref name="Collins">{{Cite dictionary \|title=shakshuka \|encyclopedia=Collins English Dictionary \|url=https://www.collinsdictionary.com/us/dictionary/english/shakshuka}}</ref> The ] describes it as being of multiple origins, an ] Maghribi Arabic word, related to the verb ''shakshaka'' meaning "to bubble, to sizzle, to be mixed up, to be beaten together," and the ] word ''Chakchouka'', which was borrowed into English in the nineteenth century.<ref name="OED">{{Cite encyclopedia \|title=shakshuka \|encyclopedia=Oxford English Dictionary \|url=https://www.oed.com/dictionary/shakshuka_n?tab=etymology#1222841360}}</ref> ''Chakchouka'' was borrowed into French from Algerian Arabic.<ref name="Alain Rey">{{cite book\|author=Alain Rey\|title=Dictionnaire Historique de la langue française\|year=2011\|publisher=NATHAN, 2011 \|isbn=2-321-00013-9\|pages=4220}}</ref>

	==History==		==History==
	], while noting some similarities with the Ottoman dish ], suggests that shakshouka evolved from ] which spread to the Maghreb through the influence of the Ottoman Empire.<ref name="Gil Marks" /> Anthony Buccini noted similarities between a wider range of vegetable stews. He and ] conclude that both shakshouka and menemen, among other dishes like ] and ], are members of a wider family of vegetable stews of common ancestry appearing throughout the western Mediterranean.<ref name="Sienna">{{Cite book \|last=Sienna \|first=Noam \|url=https://www.jstor.org/stable/10.7560/324578 \|title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean \|date=2021 \|publisher=University of Texas Press \|isbn=978-1-4773-2457-8 \|editor-last=Gaul \|editor-first=Anny \|pages=170–183 \|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century \|doi=10.7560/324578 \|jstor=10.7560/324578 \|editor-last2=Pitts \|editor-first2=Graham Auman \|editor-last3=Valosik \|editor-first3=Vicki \|editor-link3=Vicki Valosik}}</ref><ref name="Buccini">{{Cite book \|last=Buccini \|first=Anthony F. \|title=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 \|publisher=Prospect Books \|year=2006 \|editor-last=Hosking \|editor-first=Richard \|pages=132–145 \|chapter=Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica}}</ref>		], while noting some similarities with the Ottoman dish ], suggests that shakshouka evolved from ] which spread to the Maghreb through the influence of the Ottoman Empire.<ref name="Gil Marks" /> Anthony Buccini noted similarities between a wider range of vegetable stews. He and ] conclude that both shakshouka and menemen, among other dishes like ] and ], are members of a wider family of vegetable stews of common ancestry appearing throughout the western Mediterranean.<ref name="Sienna">{{Cite book \|last=Sienna \|first=Noam \|url=https://www.jstor.org/stable/10.7560/324578 \|title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean \|date=2021 \|publisher=University of Texas Press \|isbn=978-1-4773-2457-8 \|editor-last=Gaul \|editor-first=Anny \|pages=170–183 \|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century \|doi=10.7560/324578 \|jstor=10.7560/324578 \|editor-last2=Pitts \|editor-first2=Graham Auman \|editor-last3=Valosik \|editor-first3=Vicki \|editor-link3=Vicki Valosik}}</ref><ref name="Buccini">{{Cite book \|last=Buccini \|first=Anthony F. \|title=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 \|publisher=Prospect Books \|year=2006 \|editor-last=Hosking \|editor-first=Richard \|pages=132–145 \|chapter=Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica}}</ref>

	The ~~return~~ of Maghrebi Jews in the 1950s ~~to Israel (following centuries of exile from the land, and due to intense Antisemitic persecution in North African countries, including ethnically cleansing Jews by government law)~~ brought the dish to Israel, where it was subsequently widely adopted despite not being previously present in Levantine cuisine.<ref name="Gil Marks" /><ref name="Sienna" /> Shakshouka began appearing in Israeli restaurants in the 1990s.<ref name="Irish">{{Cite web \|last=Fitzgerald \|first=Mary \|date=Apr 24, 2021 \|title=Shakshuka: All mixed up over a brilliant breakfast \|url=https://www.irishtimes.com/life-and-style/food-and-drink/shakshuka-all-mixed-up-over-a-brilliant-breakfast-1.4526350 \|access-date=2021-09-09 \|publisher=The Irish Times}}</ref>		The migration of ] in the 1950s brought the dish to Israel, where it was subsequently widely adopted despite not being previously present in ] or ].<ref name="Gil Marks" /><ref name="Sienna" /> Shakshouka began appearing in Israeli restaurants in the 1990s.<ref name="Irish">{{Cite web \|last=Fitzgerald \|first=Mary \|date=Apr 24, 2021 \|title=Shakshuka: All mixed up over a brilliant breakfast \|url=https://www.irishtimes.com/life-and-style/food-and-drink/shakshuka-all-mixed-up-over-a-brilliant-breakfast-1.4526350 \|access-date=2021-09-09 \|publisher=The Irish Times}}</ref>

	==Variations==		==Variations==
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	In ], shakshouka is commonly eaten as a side dish, and there are countless variations of it, each with their own unique blend of ingredients. One such variation is ], which is often served alongside traditional ]. Hmiss typically includes grilled peppers, tomatoes, and garlic. In ], a similar dish called ] is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.		In ], shakshouka is commonly eaten as a side dish, and there are countless variations of it, each with their own unique blend of ingredients. One such variation is ], which is often served alongside traditional ]. Hmiss typically includes grilled peppers, tomatoes, and garlic. In ], a similar dish called ] is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.

			In Morocco, there is a dish referred to as {{Transliteration\|ary\|bīḍ w-maṭiša}} ({{Lang\|ary\|بيض ومطيشة}} "egg and tomato").<ref>{{Cite web \|date=2012-10-16 \|title=وداعا "البيض ومطيشة" \|url=https://www.hespress.com/وداعا-البيض-ومطيشة-104064.html \|access-date=2022-01-26 \|website=Hespress - هسبريس جريدة إلكترونية مغربية \|language=ar}}</ref><ref>{{Cite news \|last=بنعبو \|first=عبد العزيز \|date=12 February 2023 \|title=المغاربة يواجهون غضبهم من غلاء الخضار بالسخرية… ومواطن يواعد الطماطم والبصل: «نلتقي لاحقا» \|url=https://www.alquds.co.uk/%D8%A7%D9%84%D9%85%D8%BA%D8%A7%D8%B1%D8%A8%D8%A9-%D9%8A%D9%88%D8%A7%D8%AC%D9%87%D9%88%D9%86-%D8%BA%D8%B6%D8%A8%D9%87%D9%85-%D9%85%D9%86-%D8%BA%D9%84%D8%A7%D8%A1-%D8%A7%D9%84%D8%AE%D8%B6%D8%A7%D8%B1/}}</ref>

	Some variations of shakshouka can be made with ], toasted whole spices, yogurt and fresh herbs.<ref>{{Cite news\| issn = 0261-3077\| last = Gordon\| first = Peter\| title = Peter Gordon's lamb shakshouka recipe\| work = The Guardian\| access-date = 2018-07-21\| date = 2018-06-03\| url = https://www.theguardian.com/lifeandstyle/2018/jun/03/peter-gordons-lamb-shakshouka-recipe}}</ref> Spices can include ground ], ], ], ] and ].<ref>{{Cite web\| title = Shakshouka Recipe – Tunisian Recipes\| work = PBS Food\| access-date = 2018-07-21\| date = 2015-03-12\| url = http://www.pbs.org/food/recipes/shakshouka-2/}}</ref><ref name="nytimes">{{Cite web\| last = Clark\| first = Melissa\| title = Shakshuka With Feta Recipe\| work = NYT Cooking\| access-date = 2018-07-21\| url = https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta}}</ref> Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.<ref name="Roden2">{{cite book \| title = The Book of Jewish Food: An Odyssey from Samarkand to New York \| first = Claudia \| last = Roden \| publisher = Knopf \| date = 1996 \| isbn = 9780394532585 \| page = 512 }}</ref> The ] dish '']'' can be used as a base for shakshouka.<ref>{{cite book \|last1=Gur \|first1=Janna \|title=Jewish Soul Food: From Minsk to Marrakesh \|date=2014}}</ref>		Some variations of shakshouka can be made with ], toasted whole spices, yogurt and fresh herbs.<ref>{{Cite news\| issn = 0261-3077\| last = Gordon\| first = Peter\| title = Peter Gordon's lamb shakshouka recipe\| work = The Guardian\| access-date = 2018-07-21\| date = 2018-06-03\| url = https://www.theguardian.com/lifeandstyle/2018/jun/03/peter-gordons-lamb-shakshouka-recipe}}</ref> Spices can include ground ], ], ], ] and ].<ref>{{Cite web\| title = Shakshouka Recipe – Tunisian Recipes\| work = PBS Food\| access-date = 2018-07-21\| date = 2015-03-12\| url = http://www.pbs.org/food/recipes/shakshouka-2/}}</ref><ref name="nytimes">{{Cite web\| last = Clark\| first = Melissa\| title = Shakshuka With Feta Recipe\| work = NYT Cooking\| access-date = 2018-07-21\| url = https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta}}</ref> Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.<ref name="Roden2">{{cite book \| title = The Book of Jewish Food: An Odyssey from Samarkand to New York \| first = Claudia \| last = Roden \| publisher = Knopf \| date = 1996 \| isbn = 9780394532585 \| page = 512 }}</ref> The ] dish '']'' can be used as a base for shakshouka.<ref>{{cite book \|last1=Gur \|first1=Janna \|title=Jewish Soul Food: From Minsk to Marrakesh \|date=2014}}</ref>
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	Because eggs are the main ingredient, it often appears on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal,<ref name="SMH">{{cite news \|url=http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc \|title=Three of a kind ... shakshouka \|first=Stephanie \|last=Clifford-Smith \|date=2011-06-07 \|work=] \|access-date=2017-08-07 \|archive-url=https://web.archive.org/web/20170808074827/http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc \|archive-date=2017-08-08 \|url-status=live }}</ref> and like ] and ], is a Levantine regional favorite.<ref name="thejc">{{cite news \|last=Josephs \|first=Bernard \|date=2009-10-08 \|title=Shakshuka: Israel's hottest breakfast dish \|url=https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 \|url-status=live \|archive-url=https://web.archive.org/web/20170808035018/https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 \|archive-date=2017-08-08 \|access-date=2017-08-07 \|work=]}}</ref> On the side, pickled vegetables and North African sausage called ] might be served, or simply bread, with mint tea.<ref>{{cite book \|last=Ashkenazi \|first=Michael \|title=Food Cultures of Israel: Recipes, Customs, and Issues \|date=2020 \|page=89}}</ref>		Because eggs are the main ingredient, it often appears on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal,<ref name="SMH">{{cite news \|url=http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc \|title=Three of a kind ... shakshouka \|first=Stephanie \|last=Clifford-Smith \|date=2011-06-07 \|work=] \|access-date=2017-08-07 \|archive-url=https://web.archive.org/web/20170808074827/http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc \|archive-date=2017-08-08 \|url-status=live }}</ref> and like ] and ], is a Levantine regional favorite.<ref name="thejc">{{cite news \|last=Josephs \|first=Bernard \|date=2009-10-08 \|title=Shakshuka: Israel's hottest breakfast dish \|url=https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 \|url-status=live \|archive-url=https://web.archive.org/web/20170808035018/https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 \|archive-date=2017-08-08 \|access-date=2017-08-07 \|work=]}}</ref> On the side, pickled vegetables and North African sausage called ] might be served, or simply bread, with mint tea.<ref>{{cite book \|last=Ashkenazi \|first=Michael \|title=Food Cultures of Israel: Recipes, Customs, and Issues \|date=2020 \|page=89}}</ref>

	In Jewish culture, a large batch of tomato stew is made for the ] dinner and the leftovers used ~~the~~ ~~following~~ morning to make a breakfast shakshouka with eggs.<ref name=marks/> In ], the dish is known as {{Lang\|es\|huevos a la flamenca}}; this version includes ] and ].<ref>{{cite book \|last1=Tish \|first1=Ben \|title=Moorish: Vibrant Recipes from the Mediterranean \|date=2019 \|publisher=Bloomsbury \|page=46 \|isbn=9781472958082 \|url=https://books.google.com/books?id=dGKJDwAAQBAJ}}</ref> In ], there is a version of this dish called {{Lang\|it\|uova in purgatorio}} (eggs in purgatory) that adds garlic, basil or parsley.<ref>{{Cite web\|title=Uova in purgatorio\|url= https://www.lacucinaitaliana.it/ricetta/secondi/uova-in-purgatorio/\|access-date=2023-06-24\|website=La Cucina italiana\|date= 20 August 2015\|language=it}}</ref>		In Jewish culture, a large batch of tomato stew may be made on Friday for the ] dinner and the leftovers used on Sunday morning to make a breakfast shakshouka with eggs.<ref name=marks/> In ], the dish is known as {{Lang\|es\|huevos a la flamenca}}; this version includes ] and ].<ref>{{cite book \|last1=Tish \|first1=Ben \|title=Moorish: Vibrant Recipes from the Mediterranean \|date=2019 \|publisher=Bloomsbury \|page=46 \|isbn=9781472958082 \|url=https://books.google.com/books?id=dGKJDwAAQBAJ}}</ref> In ], there is a version of this dish called {{Lang\|it\|uova in purgatorio}} (eggs in purgatory) that adds garlic, basil or parsley.<ref>{{Cite web\|title=Uova in purgatorio\|url= https://www.lacucinaitaliana.it/ricetta/secondi/uova-in-purgatorio/\|access-date=2023-06-24\|website=La Cucina italiana\|date= 20 August 2015\|language=it}}</ref>

	Vegan variants replace the eggs with ].<ref>{{Cite news \|title=Tofu 'Shakshuka' \|url=https://www.washingtonpost.com/recipes/tofu-shakshuka/ \|access-date=2024-06-29 \|newspaper=Washington Post \|language=en}}</ref>

	==See also==		==See also==

Latest revision as of 01:40, 13 December 2024

Maghrebi dish of eggs poached in a sauce For the shredded flatbread and chickpea dish, see Chakhchoukha. For the Turkish eggplant dish, see Şakşuka. For the documentary film, see The Shakshuka System.

Shakshouka
Shakshouka in a cast iron pan
Alternative names	Shakshuka, chakchouka
Type	Main dish
Place of origin	Ottoman North Africa
Main ingredients	Tomatoes, harissa, eggs, olive oil
Media: Shakshouka

Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East.

Etymology

Shakshuka is a word for "mixture" in Algerian Arabic and "mixed" in Tunisian Arabic. The Oxford English Dictionary describes it as being of multiple origins, an onomatopoeic Maghribi Arabic word, related to the verb shakshaka meaning "to bubble, to sizzle, to be mixed up, to be beaten together," and the French word Chakchouka, which was borrowed into English in the nineteenth century. Chakchouka was borrowed into French from Algerian Arabic.

History

Gil Marks, while noting some similarities with the Ottoman dish menemen, suggests that shakshouka evolved from şakşuka which spread to the Maghreb through the influence of the Ottoman Empire. Anthony Buccini noted similarities between a wider range of vegetable stews. He and Noam Sienna conclude that both shakshouka and menemen, among other dishes like piperade and ratatouille, are members of a wider family of vegetable stews of common ancestry appearing throughout the western Mediterranean.

The migration of Maghrebi Jews in the 1950s brought the dish to Israel, where it was subsequently widely adopted despite not being previously present in Palestinian or Levantine cuisine. Shakshouka began appearing in Israeli restaurants in the 1990s.

Variations

Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add preserved lemon, salty sheep milk cheeses, olives, harissa or a spicy sausage such as chorizo or merguez. Shakshouka is made with eggs, which are commonly poached but can also be scrambled, like in the Turkish menemen.

In Algeria, shakshouka is commonly eaten as a side dish, and there are countless variations of it, each with their own unique blend of ingredients. One such variation is hmiss, which is often served alongside traditional kesra bread. Hmiss typically includes grilled peppers, tomatoes, and garlic. In Tunisia, a similar dish called slata meshouia is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.

In Morocco, there is a dish referred to as bīḍ w-maṭiša (بيض ومطيشة "egg and tomato").

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper. Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish. The North African dish matbukha can be used as a base for shakshouka.

Because eggs are the main ingredient, it often appears on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal, and like hummus and falafel, is a Levantine regional favorite. On the side, pickled vegetables and North African sausage called merguez might be served, or simply bread, with mint tea.

In Jewish culture, a large batch of tomato stew may be made on Friday for the Sabbath dinner and the leftovers used on Sunday morning to make a breakfast shakshouka with eggs. In Andalusian cuisine, the dish is known as huevos a la flamenca; this version includes chorizo and serrano ham. In Italian cuisine, there is a version of this dish called uova in purgatorio (eggs in purgatory) that adds garlic, basil or parsley.

References

^ Gil Marks (2010). Encyclopedia of Jewish Food. HMH. p. 1673. ISBN 978-0-544-18631-6.
^ Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. pp. 170–183. doi:10.7560/324578. ISBN 978-1-4773-2457-8. JSTOR 10.7560/324578.
^ Buccini, Anthony F. (2006). "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica". In Hosking, Richard (ed.). Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. Prospect Books. pp. 132–145.
Salah, Maha (14 February 2020). "Shakshuka". Middle East Monitor.
بن قينة، عمر (2010). قوة الحق فوق حق القوة. دار الأمة،. p. 121. ISBN 978-9961-67-199-3.
"shakshuka". Collins English Dictionary.
"shakshuka". Oxford English Dictionary.
Alain Rey (2011). Dictionnaire Historique de la langue française. NATHAN, 2011. p. 4220. ISBN 2-321-00013-9.
Fitzgerald, Mary (Apr 24, 2021). "Shakshuka: All mixed up over a brilliant breakfast". The Irish Times. Retrieved 2021-09-09.
"Shakshuka recipe". The Guardian. February 18, 2012.
Joel Lurie Grishaver (2008). Artzeinu: An Israel Encounter.
^ Gil Marks, Encyclopedia of Jewish Food, Houghton Mifflin Harcourt, 2010, ISBN 9780470391303, s.v., p. 547
"وداعا "البيض ومطيشة"". Hespress - هسبريس جريدة إلكترونية مغربية (in Arabic). 2012-10-16. Retrieved 2022-01-26.
بنعبو, عبد العزيز (12 February 2023). "المغاربة يواجهون غضبهم من غلاء الخضار بالسخرية… ومواطن يواعد الطماطم والبصل: «نلتقي لاحقا»".
Gordon, Peter (2018-06-03). "Peter Gordon's lamb shakshouka recipe". The Guardian. ISSN 0261-3077. Retrieved 2018-07-21.
"Shakshouka Recipe – Tunisian Recipes". PBS Food. 2015-03-12. Retrieved 2018-07-21.
Clark, Melissa. "Shakshuka With Feta Recipe". NYT Cooking. Retrieved 2018-07-21.
Roden, Claudia (1996). The Book of Jewish Food: An Odyssey from Samarkand to New York. Knopf. p. 512. ISBN 9780394532585.
Gur, Janna (2014). Jewish Soul Food: From Minsk to Marrakesh.
Clifford-Smith, Stephanie (2011-06-07). "Three of a kind ... shakshouka". Sydney Morning Herald. Archived from the original on 2017-08-08. Retrieved 2017-08-07.
Josephs, Bernard (2009-10-08). "Shakshuka: Israel's hottest breakfast dish". The Jewish Chronicle. Archived from the original on 2017-08-08. Retrieved 2017-08-07.
Ashkenazi, Michael (2020). Food Cultures of Israel: Recipes, Customs, and Issues. p. 89.
Tish, Ben (2019). Moorish: Vibrant Recipes from the Mediterranean. Bloomsbury. p. 46. ISBN 9781472958082.
"Uova in purgatorio". La Cucina italiana (in Italian). 20 August 2015. Retrieved 2023-06-24.

External links

Quotations related to Shakshouka at Wikiquote

v t e Cuisine of Tunisia
Breads, dishes, and soups	Baghrir Brik Bsisa Chakhchoukha Chorba Couscous Fricasse Ftair Harira Kabkabou Kamounia Lablabi Méchoui Merguez Mesfouf Msemen Msoki Mulukhiyah Shakshouka Mechouia salad Tajine Usban
Ingredients	Baklouti pepper Chermoula Harissa Matbukha Mint sauce Orange flower water Preserved lemon Qâlat daqqa Rigouta Semolina Smen Tabil
Beverages	Boga Boukha Cedratine Leben Maghrebi mint tea Tea with pine nuts Orgeat syrup Palm wine Sidi Brahim Tunisian wine
Desserts and pastries	Asida Assidat Zgougou Baklava Bambalouni Ftair Ghoriba Makroudh
Related	Algerian cuisine Berber cuisine Moroccan cuisine
Category

v t e Algerian cuisine
Dishes	Aftir oukessoul Bourek Chakhchoukha Chtitha Couscous Gaspacho Oranais Karantika Kesra Méchoui Merguez Mesfouf Msemen Mulukhiyah Rechta Shakshouka Tajine
Soups	Chorba Harira
Brochettes	Kebab
Ingredients	Chermoula Dates Harissa Preserved lemon Semolina Smen Tabil
Beverages	Algerian wine Cherbet mazhar Coffee Leben Maghrebi mint tea Mazagran (drink) Palm wine Rayb Sidi Brahim
Desserts and pastries	Baklawa Baghrir Créponné Mbesses Makroudh Mouna Polvorón Khfaf Tamina
Related	Berber cuisine Tunisian cuisine Moroccan cuisine Libyan cuisine Andalusian cuisine Arab cuisine
Category

Jewish cuisine

History

Types

Religious dietary laws and related terms

Chefs

Religious foods

Breads

Ashkenazi breads	Babka Challah Onion roll Pletzel Pumpernickel Rye Bread
Sephardic/Mizrahi breads	Bolo Challah Folar Jachnun Kubaneh Lachooh Laffa Lahmacun Lavash Malawach Manakish Markook Mouna Pain petri Pita Taboon bread Water challah
Ethiopian breads	Injera
Bagels and similar breads	Bagel Bagel toast Bagel with cream cheese Bialy Everything bagel Montreal-style bagel New York-style bagel Pizza bagel
Pancakes	Pesaha Appam Atayef Blintz Cheese latke Chremslach Keftes Keftes de prasa Latke Mofletta Noodle latkes

Sweets

Cakes and sweet pastries	Apple strudel Atayef Babka Basbousa Cheesecake Coffee cake Crumb cake Dobosh Flourless chocolate cake Jewish apple cake Krantz cake Kugelhopf Lekach Linzer torte New York cheesecake Pan d'Espanya Plum cake Rugelach
Other desserts	Baklava Ashure Bambalouni Bolo Carrot pudding Halva Halvah ice cream Jordan almonds Kogel mogel Krembo Lokum Malabi Marzipan Marunchinos Milky Mofletta Poppy seed roll Sesame seed candy Sfinj Sponge cake Sufganiyot Strudel Streuselkuchen
Cookies	Alfajores Biscochos Black and white cookie Chinese cookie Egg kichel Duvshaniot Hadji bada Hamantaschen Honey buttons Jewish almond cookie Jødekager Kichel Kipfel Linzer cookie Ma'amoul Macaroons Mandelbread Marunchinos Rainbow cookie Rugelach Tahini cookie

Pastries

Fried foods

Dumplings, pastas and grain dishes

Casseroles and savory baked dishes

Snacks and other baked goods

Sandwiches

Egg dishes

Meat dishes

Fish dishes

Salads and pickles

Vegetable dishes

Soups and stews

Cheeses and other dairy products

Condiments, dips and sauces

Beverages

Herbs, spices and seasonings

Eateries

Related lists

Category

v t e Moroccan cuisine
Dishes (list)	Ahriche Bestila Dchicha Kesksou Dafina [fr] Djaja taret [fr] Khlea Mechoui Tajine Fish tajine Lamb tajine Prunes tajine Qamama [fr] Seffa Shakshouka Skhina Ourkimen [fr] Tagra [fr] Tahlia [fr]
Brochettes	Boulfaf Kabab
Ingredients	Chermoula Matbucha Msiyar Saffron Nutmeg Coriander Dates Figs Almonds
Soups	Harira Bessara Tadeffi [fr]
Breads	Beghrir Flatbread Msemen Harcha Mekhmar/Betbout Medfouna Merdouma [fr] Qrashel
Desserts & pastries	Bechkito [fr] Bejmat [fr] Bourekas Chebakia Briouat Kaab Ghzal Makroudh Mesfouf Sfenj
Beverages	Moroccan mint tea Beer Coffee Leben Mahia Rayb Wine Tasabounte [fr]
Related cuisines	Algerian cuisine Tunisian cuisine Libyan cuisine Andalusian cuisine Arab cuisine Berber cuisine Sephardic cuisine

Categories:

Latest revision as of 01:40, 13 December 2024

Etymology

History

Variations

See also

References

External links