The following article was written by Threrese Horstketter, a Public Services Associate at the Manitowoc Public Library.
Shakshouka. It’s a wonderful dish that you probably haven’t heard of. Or know how to say it.
Let’s be honest, though—just like me, once you learn how to pronounce it and find out how delicious it is, you’re not going to forget about it. I promise you that after watching “At Home with Andrew” on Thursday, July 13, from 6-7:30 PM on the Manitowoc Public Library Facebook page (www.facebook.com/manitowoclibrary) or YouTube channel and cooking this dish alongside me, your family will be asking for it over and over.
Let’s cover some basics. What is Shakshouka? Well, it’s eggs that are poached in a zesty tomato sauce. This is often served over meat or a variety of grains. For this class, we’ll be spooning our Shakshouka over some jasmine rice.
Shakshouka is a North African dish that serves-up a lot of intense flavors. This dish is going to leave such a memory from the smell and taste that you will never forget it. As with most North African dishes, there’s a heavy use of cumin, paprika, parsley, cilantro, and many other “big flavor” ingredients. The best part is that it’s a very versatile recipe.
Therese Horstketter
As I have previously said, cooking is something that you should enjoy doing. The best way to do that is to find a recipe that you like and adjust it to your preferred tastes to transform it into one that you love. After we make a “generalized” version, you’ll start to see the changes that you can make to this dish. Want to make a green Shakshouka with tomatillos and green bell peppers? Perfect!! Want to make a fall Shakshouka with butternut squash and zucchini? Nobody’s going to stop you! Once you get that foundation down, start adventuring and have some fun because that’s when cooking becomes much more than a chore.
So, why did I choose this recipe? Well, to be honest, it’s something that I’ve had bouncing around in my head for a while now, looking to find a way to make it my own. It’s an easy recipe with a very low ceiling in terms of the skills you need to prepare it, but also its a great dish that is easy to customize and works well with the food that I prepared in the previous June installment of “At Home with Andrew” (www.facebook.com/manitowoclibrary/videos/282124864173494). How so, you ask? Remember that flank steak we make? Smother some of this Shakshouka over that steak and you’ll be in heaven! Trust me on this one.
What exactly are we gonna be doing online the evening of July 13? What skills will you need? What equipment? Well, that’s the beauty of this dish, folks—it works with the KISS method (I don’t think I have to spell that one out for you) and uses one pan for the dish and another for the rice. That’s it. If you can rough chop some veggies, you’re 90% of the way there. This dish is going to be mind-bogglingly easy and when you add in the fact its mind-blowinly good, it will hopefully change you train of thought on what a good meal has to be.
Please join me online on Thursday, July 13, from 6-7:30 PM as we gather again in my kitchen and learn to cook your family’s new favorite dish—Shakshouka!
Remember that food without memories attached is just something that you eat, But, when it’s a night filled with laughs, friends, great wine, and amazing food, well, that’s a meal worth remembering.
