Tag Archives: main meal

Shakshuka

 

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I rather like this African take on ratatouille, or perhaps the French copied this when they colonised parts of North Africa. Anyway who really cares, as I like ratatouille and I also like shakshuka.

This recipe is simplicity itself and you could put a meal on the table in little over 35 minutes. Ignore the title and think poached eggs in rich tomato sauce.

If you Google ‘shakshuka recipes’ you will get about 181,000 hits and if you start to read some of them, it quickly becomes apparent that this is a dish that is at home anywhere from Mauritania on the north-west coast of Africa all the way round the Mediterranean to Albania and beyond into the Balkans. Each country that has it will doubtless claim it as their own. However what is certain is the number of different ways of adding different ingredients. Essentially a vegetarian dish, in some countries sausages or shrimps are added . The cheese and the spices used vary according to country and availability.

Basically make a spicy tomato sauce and add what else takes your fancy.

In some countries this is a breakfast meal, cooked and served straight to the table, in single serving cast iron pans with hunks of bread to mop up the juices, but this is versatile enough to be served straight to table, in a paella dish for instance, as part of a dinner course, with rice and some green vegetable.

With an eye to appearances, I would have preferred to have had a green pepper, however they are basically unobtainable here in the north of Italy. I think next time I make it I will add some peas, just to add contrast with the red background.

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Serves 4

Total time to prepare and cook 35 mins

Ingredients

3 tbsp Olive oil

1 large onion diced

2 small zucchini diced

3 cloves garlic

1 red pepper (green would look better), diced

1 yellow pepper,diced

3 medium tomatoes or a 450 g/1 lb can of tomatoes diced small

100 ml/3½ fl oz/½ cup red or white wine

2 tsp ground cumin

1 – 2 tsp chili flakes (or whatever form of chili you are most comfortable with)

1 tsp sugar

1 tsp smoked paprika

2 or 3 tsp dried basil

salt and pepper to taste

100 g/3½ oz/1 cup grated cheese (Use what is local and available. I used parmesan, but cheddar, feta or pecorino would be ideal)

4 medium to large eggs

Method

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Peel and dice the onion, put it into the pan with the oil and soften for 5 minutes. (I used a 30 cm/12 inch pan, but you might want to use a bigger pan otherwise the eggs will look crowded)

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Dice the peppers and add to the pan and soften for 5 minutes

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Dice the zucchini and add to the pan and soften for 5 minutes.

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Dice the tofu and add to the pan ( I know, it is not in the list of ingredients but I found it lurking in the fridge and decided to add it)

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Add the tomatoes and wine, bring to the boil and then simmer for about 15 minutes.

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Meanwhile add the spices, basil, sugar, salt and pepper. Stir them in well. Taste and adjust the flavour according to your desire,

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Sprinkle the cheese all over

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Make 4 ‘nests’ in the mixture and crack the eggs into them. The observant ones of you will have spotted only 2 eggs, and that is because I was cooking for 2, me and Joy, but the list of ingredients is for 4.

Cook for a further 5 minutes or so, according to how soft you like your eggs.

You might have to add water if the mixture is drying out or cover the pan with a lid to help cook the eggs or to stop it from drying out.

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Serve immediately

 

 

 

 

 

 

 

 

 

 

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Filed under All Year, Main Meal, Spicy, Student Food, Student Food, Vegetables

Mejadara – Lebanese Onions, Lentils and Rice

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OK  I have entitled it Lebanese, but strictly speaking it is Middle Eastern and depending which area you happen upon, so the recipe and the name will be slightly different. Mejadara is ubiquitous and like pizza, all areas claim it as theirs, well now it can be yours.

It is very tasty and distinctly moreish. It is also very easy to produce and makes full use of the store cupboard and only needs fresh onions to put a meal on the table in about 40 minutes.

This a dish that cries out to be brought to the table on a serving dish, and you could enhance the appearance by sprinkling roughly torn coriander or parsley leaves across the top just before serving.

If you like this and start to make this on a frequent basis you could make a batch of Mejadara Spice and bottle it for future use.

Serves 4. Total time 40 minutes.

Ingredients

250 gm/ 8 oz/ 1 cup  green or brown lentils

2 cloves of garlic crushed

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground turmeric

2 teaspoon ground allspice

2 teaspoons cinnamon

4 tablespoons olive oil

1 or 2 teaspoons of sugar

200 gm/ 7 oz/ 1 scant cup  basmati rice ( NB – cooking time in this recipe is for 15 minute rice)

350 ml/11 fl oz/1  1/4 cups hot water

Method

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Start off with the lentils as they will need the longest to cook. So put 2 tablespoons of oil in a 2 litre/ 3 pint saucepan, and gently saute the garlic for about 4 minutes.

Add the spices and stir them thoroughly for 2 or 3 minutes.

Add the lentils and cover well with hot water. Bring to the boil and simmer with a lid on for 12 minutes.

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Meanwhile finely slice the onions. In a large frying pan heat the remaining 2 tablespoons of oil and the gently saute the onions for about 15 to 20 minutes until they are caramelizing and turning golden brown.  add more oil if needed. Sprinkle with enough salt to make them slightly salty to your taste.

Back to the lentils. Add 1 teaspoon of sugar and taste. It should be slightly sweet to the taste. Add more if you prefer.

Add the rice and the rest of the water to the lentil mixture, bring to the boil and then simmer for 15 minutes. After 10 minutes check to ensure that there is sufficient water covering the rice. The idea is to complete the rice and reduce the water to almost nothing. Finish cooking without the lid on if necessary.

Stir half the onions into the rice and lentils. Serve onto the middle of hot plates. Serve the rest of the onions on top of the rice and lentil mixture.

You could also top it with several dessertspoons of yoghurt.

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Filed under ALL Recipes, All Year, Main Meal, Pulses, Beans and Nuts, Rice, Spicy, Student Food