Shakshuka
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 large red pepper, seeds and ribs removed, thinly sliced
1 fresh jalapeño pepper, seeds and ribs removed, thinly sliced
1-2 cloves garlic, thinly sliced
1 tablespoons sweet or smoked paprika
2 teaspoons ground cumin
1 (28-ounce) can whole peeled tomatoes, drained
1/2 (15-ounce) cannelloni beans, drained (optional)
1/4 cup chopped parsley leaves
1/4 cup crumbled feta cheese (optional)
6 eggs
salt and pepper to taste
Preheat broiler in oven.
Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion and both peppers. Cook stirring occasionally, until vegetables soften and onions turn translucent, about 5 minutes. Spread evenly in one layer on pan, and cook until veggies on the bottom are deeply browned and beginning to char, about 5 more minutes. Add garlic and cook, stirring for 1 more minute. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds.
Add tomatoes, crushing them with your hands before dropping them into the skillet. Reduce heat to a bare simmer and simmer for 10 minutes, stirring occasionally. Season to taste with salt and pepper and stir in half of cilantro or parsley.
Using a large spoon, make 6 wells near the perimeter of the pan and break an egg directly into it. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover. Broil until yolks are set to your liking, around 6 minutes for runny, 8 for soft, and 10 for hard.
Top with remaining parsley and feta.
Ftat (Yeastless Flatbread)
Traditional ftat uses olive oil instead of butter and milk. However, it requires a long resting time. This shortcut version produces a similar end result in 1/4 the time.
2 cups all-purpose flour
1/2 tsp salt
4 tablespoons unsalted butter
3/4 cup milk
Melt butter in a large bowl in microwave. Add milk and salt. Stir, then add flour, mixing until a dough starts to form.
Sprinkle work surface with flour then knead for 2 minutes, until smooth, adding extra flour if the dough is too sticky. Shape dough into a flat disk, wrap with Saran wrap, and rest at room temperature for 30 minutes.
Heat a non stick pan over high heat. Unwrap disk and cut, pizza style, into 6 wedges. Cover disk with a just-damp paper towel and remove one slice at a time. Roll into a ball, then into a large round, about 2mm thick and 6-8 inches in diameter. Place flatbread in the pan, cook for around 1- 1 1/2 minutes – it will puff up. Once the underside has light brown patches on it, flip and cook the other side for 45 seconds to 1 minute.
Stack the cooked flatbreads and keep wrapped with a tea towel while forming and cooking the remaining pieces. Brush with butter or oil.
#libyanfood #shakshuka #breakfastfordinner #flatbread #yeastless #unlevenedbread #globalcuisine #culturedfood
FUN FACTS:
Libya is the only country in the world to have had a totally design-less flag. From 1977 until 2011, Libya became the Libyan Arab Republic to the Great Socialist People’s Libyan Arab Jamahiriya by Gaddafi. During this time, the country had a solid green flag.
The Saharan desert in Libya can go for decades without rain.
Libyan tea is as thick as black syrup.
Comments