Showing posts with label Eastern Mediterranean cuisine. Middle Eastern Cuisine. Show all posts
Showing posts with label Eastern Mediterranean cuisine. Middle Eastern Cuisine. Show all posts

Wednesday, December 11, 2019

Shakshuka Recipe | Shakshouka Recipe With Ingredients

Leave a Comment
Shakshouka also spelled shakshuka or chakchouka, is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and common spices. The dish has existed in Mediterranean and the Maghreb for centuries. Shakshuka is an Israeli and Middle Eastern meal.

The word is derived from the Arabic verb shakka, meaning -stick together, clump together.

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Others may include salty cheeses such as feta. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.

Shakshuka | Shakshouka
In Israel, shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen.


Cuisine: Mediterranean, Middle eastern
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6


Ingredients:

  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper, to taste
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped


How To Make Shakshuka (Shakshouka) Recipe:

  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  5. Garnish with chopped cilantro and parsley.

Notes:

  • If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.

Nutrition Information:

Calories: 122.2kcal, Carbohydrates: 9.7g, Protein: 8g, Fat: 5.4g, Saturated Fat: 1.6g, Cholesterol: 186.5mg, Sodium: 348mg, Fiber: 1.9g, Sugar: 5.5g

source:https://downshiftology.com/recipes/shakshuka/
Read More

Thursday, November 7, 2019

Homemade Tahini -Tahine-Tahina Recipe With Ingredients

Leave a Comment
Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and Middle East. It’s vegan, gluten-free, tastes nutty, and is simple to make.
Store-bought tahini is usually made from hulled sesame seeds.
Tahini made from unhulled sesame seeds tends to taste more bitter and the tahini does’t get quite as smooth as when it is made from hulled sesame seeds.
Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian and Middle Eastern markets for the best deals. While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled sesame seeds for tahini.

TAHINI
PREP TIME: 10mins
COOK TIME: 5mins
TOTAL TIME: 15mins
MAKES: approximately 1/2 Cup

Tahini Recipe Ingredients:

You only need 3 ingredients to make tahini.

Sesame seeds — As I mentioned earlier, we prefer to use hulled sesame seeds. Most often, we will lightly toast the seeds to bring out some of their natural nuttiness, but you can skip this step all together if you’d like.
Oil — To help the tahini turn into a creamy smooth paste, we add a few tablespoons of neutral-flavored oil. A variety of oils work, try avocado oil, light and fruity olive oil, vegetable oil, and grape seed oil.
Salt is an optional ingredient, but I always use it. It just makes the tahini taste better.
  • 1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled
  • 2 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil
  • Pinch of salt, optional

Instructions:

TOAST SESAME SEEDS
  1. Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly.
  2. Transfer toasted seeds to a baking sheet or large plate and cool completely.

MAKE TAHINI:
  1. Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.
  2. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.
  3. Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.

Storing Tahini:

You can keep tahini covered in the refrigerator for a month, maybe a bit more. You might find that after some time in the fridge it separates, like a natural peanut butter would. All you need to do to fix this is stir it well.

NUTRITION PER SERVING: Serving Size

1 tablespoon                           Calories 136                             Protein 3 g             Carbohydrate 5 g Dietary Fiber 3 g                    Total Sugars 0 g                       Total Fat 12 g         Saturated Fat 2 g / Cholesterol 0 mg
Read More