An incredibly delicious dish of North African origin, shakshuka is eggs poached in tomato sauce, but it’s so much more than that. Brought to Israel by immigrants from Morocco, Tunisia, and Libya, shakshuka has been throughly embraced by Israelis, and it’s easy to see why. I like it as part of the breakfast meal that’s traditionally served at sundown on the day after Yom Kippur, the Day of Atonement, which is the fast day in September or October.
Basically, start by sautéing onions and pepper in a cast-iron skillet. Get them brown and even a little charred, then add a bit of garlic. Paprika, cumin, coriander come in. Canned whole tomatoes, mashed up as you cook them. Then whatever else you want: olives, feta, greens, beans, artichokes, whatever.
Once you’ve got a crazy good sauce, use a spoon to make indentations in the sauce and then crack the eggs into those holes. Finish it in a preheated oven until the egg whites are just set. Then Woot! Dig in!
Again, play around with this. Once you have the basic down, add other stuff: olives, artichokes, greens, mushrooms, cheese, chorizo, you name it. If this doesn't become your go-to brunch standard, I'll eat my new hipster hat.
The Jews had been exiled, came back, were exiled again, and have come back again. Through the process they changed a temple into a book, redefining religion. We'll see the Western Wall and talk Israeli breakfasts with Lara Rodin and Noah Lew, and Garry Stephens of the History in the Bible podcast helps us examine the biblical history.
Falafel are crunchy-on-the-outside, fluffy-on-the-inside deep-fried balls of ground chickpeas. They are an essential part of most Middle-Eastern cuisines, and are particularly embraced in Israel - since they are vegetarian, they can be eaten at any meal even if you’re keeping kosher.
Normally, I scour the web and test different recipes to find the right one to share with you. And typically, I make some changes to match my experience. In this case, I am going to direct you straight to a recipe I used that needs no changes or doctoring. This recipe made phenomenal falafels, and I even had success with their accompanying condiments.
Just make that. Make the tahini and the zhug and get good pitas to go with. But you don’t need the bread.
Tell me this isn’t as good as restaurant-quality falafel. It’s so so so good. And not too difficult.
Near the shores of the salt-saturated Dead Sea, the Israelites wrote the world's most read book. Garry Stephens of the History in the Bible podcast helps us examine historical accuracy, while Lara Rodin and Noah Lew help us visit Israel. Plus falafel!