Shakshouka: Difference between revisions

Shakshouka
	Shakshouka in a cast iron pan
Alternative names	Shakshuka, chakchouka
Type	Main dish
Place of origin	Ottoman North Africa
Main ingredients	Tomatoes, harissa, eggs, olive oil
	Media: Shakshouka;

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Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, peppers, onion, and olive oil. The earliest origins of the dish lie in peasant vegetable stews in Spain, which incorporated tomatoes and peppers after they were introduced to Europe via the sixteenth-century Columbian exchange. The stew spread to Tunisia in the seventeenth century, where poached eggs became a key ingredient. Tunisian Jews brought the dish to Israel in the 1950s, after which it became globally popular. A wide range of regional variations involve different ingredients for the base sauce or different accompaniments.

Origins

The name shakshouka derives from a Maghrebi Arabic verb for mixing or chopping.^[1] The starting place for the development of recipe is the introduction of tomatoes, a key ingredient, to the Mediterannean.^[2] Tomatoes became available in Europe beginning in the sixteenth century as part of the Columbian exchange, and spread to North Africa in the seventeenth century.^[3]

One possible origin, described by Gil Marks, traces shakshouka to the Ottoman Empire dish saksuka (Turkish for “goatee”), a stew of minced meat and cooked vegetables. When tomatoes and peppers arrived from America, Marks suggests, these were added to saksuka, which then spread throughout the Ottoman regions of Turkey, Syria, Egypt, the Balkans, and the Maghreb. In this lineage, it took on the name shakshuka in the Maghreb, where Maghrebi Jews eliminated the minced meat and (in Tunisia) added eggs.^[4]

More recently, Anthony Buccini has argued that shakshuka shares an origin in Spain with a wide variety of Western Mediterranean vegetable stews.^[5] Buccini’s account is now considered more likely.^[1] When tomatoes and peppers first arrived in Spain in the sixteenth century, they were not rapidly adopted by the upper classes — but, being easy to grow in Spain, they were eaten by the poor.^[6] The availability of these ingredients for peasant fare led to the development, in Spain, of a Western Mediterranean vegetable stew characterized by a base of onions cooked in olive oil, with tomatoes and usually peppers.^[5] In Europe, this stew spread from Spain under the names pisto, alboronía, cianfotta, xamfaina, and ratatouia,^[5] eventually leading also to the dishes piperade and uova in purgatorio (eggs in purgatory).^[1] The stew spread to North Africa with the Moriscos who were expelled from Spain between 1609 to 1614, who settled primarily in Tunisia but also in Morocco and Algeria.^[5] There, they introduced the stew as shakshouka.^[5] The similar Turkish dish menemen shares this origin.^[1]

By the nineteenth century, shakshouka had become established as a Tunisian dish consisting of a tomato and pepper stew with eggs.^[7] An 1871 French-Arabic dictionary provides the first published recipe for it, in the definition of shaqshūqa as a Tunisian Arabic term for “a dish composed of tomatoes, fresh peppers, and onions, with eggs on top.”^[8] The dish appeared as “Oeufs à la tunisienne” (Tunisian-style eggs) in an 1894 French cookbook.^[7] Other French recipes attributed the dish to North African, Egyptian, Arabian, and Turkish origins.^[7]^[9] Noam Sienna argues that these identifications are due to “a homogenizing Orientalism in the French colonial empire that did not bother to differentiate local cultures or contexts.”^[7] In the early twentieth century, multiple variations on shakshouka were included in early Jewish Tunisian cookbooks from 1907^[10] and 1923.^[11]

In the 1950s, Tunisian Jews brought shakshuka to the newly-formed state of Israel, where it was embraced as part of a pan-Levantine Israeli culinary identity.^[12] In 1979, a cookbook aimed at soldiers in the Israel Defense Forces suggested making shakshuka as a way to deal with loof (a kosher canned corn beef), which formed an unbeloved part of the standard rations.(Raviv 172) Shakshouka began appearing in Israeli restaurants in the 1990s,^[13] and achieved global popularity in the twenty-first century.^[10] It spread to American and European brunch menus after featuring in Yotam Ottolenghi and Sami Tamimi's bestselling cookbook in 2012,^[13] and in 2018 the National Restaurant Association’s annual survey identified shakshuka as one of the next year’s “global food trends”.^[10] In its global spread, it is often described as an Israeli or Maghrebi Jewish dish.^[12]

Variations

Shakshouka is a popular dish throughout the Middle East and North Africa.^[14] Because eggs are the main ingredient, it often appears on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal,^[15] and like hummus and falafel, is a Levantine regional favorite.^[16] On the side, pickled vegetables and North African sausage called merguez might be served, or simply bread, with mint tea.^[17]

The most basic essential of the recipe is cooking onions in olive oil, adding tomatoes, and then cooking eggs in the resulting sauce.^[18] Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add preserved lemon, salty sheep milk cheeses, olives, harissa or a spicy sausage such as chorizo or merguez.^[19] Shakshouka is made with eggs, which are commonly poached but can also be scrambled, like in the Turkish menemen.^[20]^[4] Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs.^[21] Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.^[22]^[23] The North African dish matbukha can be used as a base for shakshouka.^[24]

In Algeria, shakshouka is commonly eaten as a side dish, with many variations. One such variation is hmiss, which is often served alongside traditional kesra bread. Hmiss typically includes grilled peppers, tomatoes, and garlic.^{[citation needed]} In Tunisia, a similar dish called slata meshouia is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.^{[citation needed]} Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.^[25] In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.^[4] In Andalusian cuisine, the dish is known as huevos a la flamenca; this version includes chorizo and serrano ham.^[26] In Italian cuisine, there is a version of this dish called uova in purgatorio (eggs in purgatory) that adds garlic, basil or parsley.^[27]

References

^ ^a ^b ^c ^d Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 175.
^ Buccini, Anthony F. (2006). Hosking, Richard (ed.). "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica". Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005: 132.
^ Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 174.
^ ^a ^b ^c Gil Marks, Encyclopedia of Jewish Food, Houghton Mifflin Harcourt, 2010, ISBN 9780470391303, s.v., p. 547
^ ^a ^b ^c ^d ^e Buccini, Anthony F. (2006). Hosking, Richard (ed.). "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica". Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005: 142.
^ Buccini, Anthony F. (2006). Hosking, Richard (ed.). "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica". Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005: 136.
^ ^a ^b ^c ^d Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 176.
^ Marcelin Beaussier, Dictionnaire pratique arabe-français (Algiers: Imprimerie Bouyer 1871), 341. Translated and quoted by Noam Sienna, "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century", p. 176
^ "Ménage". Le XIXe siècle : journal quotidien politique et littéraire. 12 August 1896. La chakchouka est un mets égyptien.
^ ^a ^b ^c Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 170.
^ Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 175.
^ ^a ^b Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 177.
^ ^a ^b Fitzgerald, Mary (Apr 24, 2021). "Shakshuka: All mixed up over a brilliant breakfast". The Irish Times. Retrieved 2021-09-09.
^ Salah, Maha (14 February 2020). "Shakshuka". Middle East Monitor.
^ Clifford-Smith, Stephanie (2011-06-07). "Three of a kind ... shakshouka". Sydney Morning Herald. Archived from the original on 2017-08-08. Retrieved 2017-08-07.
^ Josephs, Bernard (2009-10-08). "Shakshuka: Israel's hottest breakfast dish". The Jewish Chronicle. Archived from the original on 2017-08-08. Retrieved 2017-08-07.
^ Ashkenazi, Michael (2020). Food Cultures of Israel: Recipes, Customs, and Issues. p. 89.
^ Cite error: The named reference :1 was invoked but never defined (see the help page).
^ "Shakshuka recipe". The Guardian. February 18, 2012.
^ Joel Lurie Grishaver (2008). Artzeinu: An Israel Encounter.
^ Gordon, Peter (2018-06-03). "Peter Gordon's lamb shakshouka recipe". The Guardian. ISSN 0261-3077. Retrieved 2018-07-21.
^ "Shakshouka Recipe – Tunisian Recipes". PBS Food. 2015-03-12. Retrieved 2018-07-21.
^ Clark, Melissa. "Shakshuka With Feta Recipe". NYT Cooking. Retrieved 2018-07-21.
^ Gur, Janna (2014). Jewish Soul Food: From Minsk to Marrakesh.
^ Roden, Claudia (1996). The Book of Jewish Food: An Odyssey from Samarkand to New York. Knopf. p. 512. ISBN 9780394532585.
^ Tish, Ben (2019). Moorish: Vibrant Recipes from the Mediterranean. Bloomsbury. p. 46. ISBN 9781472958082.
^ "Uova in purgatorio". La Cucina italiana (in Italian). 20 August 2015. Retrieved 2023-06-24.

External links

Quotations related to Shakshouka at Wikiquote

[:2-1] Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 175.

[2] Buccini, Anthony F. (2006). Hosking, Richard (ed.). "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica". Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005: 132.

[3] Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 174.

[marks-4] Gil Marks, Encyclopedia of Jewish Food, Houghton Mifflin Harcourt, 2010, ISBN 9780470391303, s.v., p. 547

[:3-5] Buccini, Anthony F. (2006). Hosking, Richard (ed.). "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica". Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005: 142.

[6] Buccini, Anthony F. (2006). Hosking, Richard (ed.). "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica". Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005: 136.

[:4-7] Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 176.

[8] Marcelin Beaussier, Dictionnaire pratique arabe-français (Algiers: Imprimerie Bouyer 1871), 341. Translated and quoted by Noam Sienna, "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century", p. 176

[9] "Ménage". Le XIXe siècle : journal quotidien politique et littéraire. 12 August 1896. La chakchouka est un mets égyptien.

[:5-10] Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 170.

[11] Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 175.

[:6-12] Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. p. 177.

[Irish-13] Fitzgerald, Mary (Apr 24, 2021). "Shakshuka: All mixed up over a brilliant breakfast". The Irish Times. Retrieved 2021-09-09.

[:0-14] Salah, Maha (14 February 2020). "Shakshuka". Middle East Monitor.

[SMH-15] Clifford-Smith, Stephanie (2011-06-07). "Three of a kind ... shakshouka". Sydney Morning Herald. Archived from the original on 2017-08-08. Retrieved 2017-08-07.

[thejc-16] Josephs, Bernard (2009-10-08). "Shakshuka: Israel's hottest breakfast dish". The Jewish Chronicle. Archived from the original on 2017-08-08. Retrieved 2017-08-07.

[17] Ashkenazi, Michael (2020). Food Cultures of Israel: Recipes, Customs, and Issues. p. 89.

[:1-18] Cite error: The named reference :1 was invoked but never defined (see the help page).

[19] "Shakshuka recipe". The Guardian. February 18, 2012.

[Grishaver-20] Joel Lurie Grishaver (2008). Artzeinu: An Israel Encounter.

[21] Gordon, Peter (2018-06-03). "Peter Gordon's lamb shakshouka recipe". The Guardian. ISSN 0261-3077. Retrieved 2018-07-21.

[22] "Shakshouka Recipe – Tunisian Recipes". PBS Food. 2015-03-12. Retrieved 2018-07-21.

[nytimes-23] Clark, Melissa. "Shakshuka With Feta Recipe". NYT Cooking. Retrieved 2018-07-21.

[24] Gur, Janna (2014). Jewish Soul Food: From Minsk to Marrakesh.

[Roden2-25] Roden, Claudia (1996). The Book of Jewish Food: An Odyssey from Samarkand to New York. Knopf. p. 512. ISBN 9780394532585.

[26] Tish, Ben (2019). Moorish: Vibrant Recipes from the Mediterranean. Bloomsbury. p. 46. ISBN 9781472958082.

[27] "Uova in purgatorio". La Cucina italiana (in Italian). 20 August 2015. Retrieved 2023-06-24.

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 [[File:Shakshuka8.jpg|thumb|Individual portion of shakshouka]]
+'''Shakshouka''' ({{lang-ar|شكشوكة}} : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a dish of eggs [[Poaching (cooking)|poached]] in a sauce of tomatoes, peppers, onion, and olive oil. The earliest origins of the dish lie in peasant vegetable stews in Spain, which incorporated tomatoes and peppers after they were introduced to Europe via the sixteenth-century [[Columbian exchange]]. The stew spread to Tunisia in the seventeenth century, where poached eggs became a key ingredient. Tunisian Jews brought the dish to Israel in the 1950s, after which it became globally popular. A wide range of regional variations involve different ingredients for the base sauce or different accompaniments.
-'''Shakshouka''' ({{lang-ar|شكشوكة}} : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a [[Maghreb|Maghrebi]]<ref name="Gil Marks">{{cite book|author=Gil Marks|title=Encyclopedia of Jewish Food |url=http://books.google.com/books?id=gFK_yx7Ps7cC&pg=PA1673|year=2010|publisher=HMH |isbn=978-0-544-18631-6|page=1673}}</ref><ref name="Richard Hosking">{{cite book|author=Richard Hosking|title=Authenticity in the Kitchen Proceedings of the Oxford Symposium on Food and Cookery 2005|url=http://books.google.com/books?id=HflTVd898PAC&pg=PA133|year=2006|publisher=Oxford Symposium |isbn=978-1-903018-47-7|pages=133}}</ref> dish of eggs [[Poaching (cooking)|poached]] in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with [[cumin]], [[paprika]] and [[cayenne pepper]]. According to [[Joan Nathan]], shakshouka originated in [[Ottoman Empire|Ottoman]] [[North Africa]] in the mid-16th century after tomatoes were introduced to the region by [[Hernán Cortés]] as part of the [[Columbian exchange]].<ref>{{cite book |last=Nathan |first=Joan |title=A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook |date=2017 |url=https://books.google.com/books?id=bfGmDAAAQBAJ&pg=PA16 |page=16 |publisher=Knopf Doubleday Publishing |isbn=9780385351157 |quote=Shakshuka was born in Ottoman North Africa in the mid-sixteenth century}}</ref> Shakshouka is a popular dish throughout the [[Middle East]] and [[North Africa]].<ref name=":0">{{Cite news |last=Salah |first=Maha |date=14 February 2020 |title=Shakshuka |work=[[Middle East Monitor]] |url=https://www.middleeastmonitor.com/20200214-shakshuka/}}</ref>
-==Etymology==
+==Origins==
+The name ''shakshouka'' derives from a [[Maghrebi Arabic]] verb for mixing or chopping.<ref name=":2">{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=175}}</ref> The starting place for the development of recipe is the introduction of tomatoes, a key ingredient, to the Mediterannean.<ref>{{Cite journal |last=Buccini |first=Anthony F. |date=2006 |editor-last=Hosking |editor-first=Richard |title=Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica |url=https://books.google.co.uk/books?id=HflTVd898PAC&lpg=PA1&pg=PT132#v=onepage&q&f=false |journal=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 |page=132}}</ref> Tomatoes became available in Europe beginning in the sixteenth century as part of the [[Columbian exchange]], and spread to North Africa in the seventeenth century.<ref>{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=174}}</ref>
-The word ''shakshouka'' ({{lang-ar|شكشوكة}}) is a [[Maghrebi Arabic]]<ref>{{Cite book |url=https://books.google.com/books?id=-fIqCgAAQBAJ&pg=PT42 |title=Mediterranean Cooking for Diabetics: Delicious Dishes to Control or Avoid Diabetes |last=Ellis |first=Robin |date=2016-03-03 |publisher=Little, Brown Book Group |isbn=9781472136381 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116081410/https://books.google.ch/books?id=-fIqCgAAQBAJ&pg=PT42&dq= |archive-date=2017-11-16 |url-status=live }}</ref> term for "a mixture".<ref name=":1">{{Cite book |url=https://books.google.com/books?id=tyrvBQAAQBAJ&pg=PA41 |title=The CSA Cookbook: No-Waste Recipes for Cooking Your Way Through a Community Supported Agriculture Box, Farmers' Market, Or Backyard Bounty |last=Ly |first=Linda |date=2015-03-20 |publisher=Voyageur Press |isbn=9780760347294 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116131555/https://books.google.ch/books?id=tyrvBQAAQBAJ&pg=PA41&dq= |archive-date=2017-11-16 |url-status=live }}</ref><ref>{{Cite book |url=https://books.google.com/books?id=L3BCDgAAQBAJ&pg=PT187 |title=The World's Best Superfoods |last=Planet |first=Lonely |date=2017-03-01 |publisher=Lonely Planet |isbn=9781787010369 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116081803/https://books.google.ch/books?id=L3BCDgAAQBAJ&pg=PT187&dq= |archive-date=2017-11-16 |url-status=live }}</ref><ref>{{Cite book |url=https://books.google.com/books?id=NWmWBgAAQBAJ&pg=PA43 |title=Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes |last=Bilderback |first=Leslie |date=2015-09-01 |publisher=St. Martin's Press |isbn=9781466875210 |language=en |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116131301/https://books.google.ch/books?id=NWmWBgAAQBAJ&pg=PA43&dq= |archive-date=2017-11-16 |url-status=live }}</ref><ref>{{Cite news |last=Jakob |first=Ben |date=2017-06-06 |title=How Shakshuka, Israel's Famous Breakfast Dish, Took the World By Storm |work=Culture Trip |url=https://theculturetrip.com/middle-east/israel/articles/how-shakshuka-israels-famous-breakfast-dish-took-the-world-by-storm/ |url-status=live |access-date=2017-11-15 |archive-url=https://web.archive.org/web/20171116084248/https://theculturetrip.com/middle-east/israel/articles/how-shakshuka-israels-famous-breakfast-dish-took-the-world-by-storm/ |archive-date=2017-11-16}}</ref> According to Mary Fitzgerald, the word is allegedly believed to come from the [[Berber languages]],<ref name="Irish">{{Cite web |url=https://www.irishtimes.com/life-and-style/food-and-drink/shakshuka-all-mixed-up-over-a-brilliant-breakfast-1.4526350 |title=Shakshuka: All mixed up over a brilliant breakfast |publisher=The Irish Times |date=Apr 24, 2021 |first=Mary |last=Fitzgerald |access-date=2021-09-09}}</ref> although most sources agree on the term's Arabic origin. In Morocco, it is referred to as {{Transliteration|ary|bīḍ w-maṭiša}} ({{Lang|ary|بيض ومطيشة}} "egg and tomato").<ref>{{Cite web|date=2012-10-16|title=وداعا "البيض ومطيشة"|url=https://www.hespress.com/وداعا-البيض-ومطيشة-104064.html|access-date=2022-01-26|website=Hespress - هسبريس جريدة إلكترونية مغربية|language=ar}}</ref> The term ''shakshouka'' may have derived from "shak", another [[Arabic]] word meaning "to combine things together", as the dish combines tomatoes, chilies and eggs.<ref name=":0" />
+One possible origin, described by [[Gil Marks]], traces shakshouka to the [[Ottoman Empire]] dish [[Şakşuka|saksuka]] (Turkish for “goatee”), a stew of minced meat and cooked vegetables. When tomatoes and peppers arrived from America, Marks suggests, these were added to saksuka, which then spread throughout the Ottoman regions of Turkey, Syria, Egypt, the Balkans, and the Maghreb. In this lineage, it took on the name shakshuka in the Maghreb, where Maghrebi Jews eliminated the minced meat and (in Tunisia) added eggs.<ref name="marks">Gil Marks, ''Encyclopedia of Jewish Food'', Houghton Mifflin Harcourt, 2010, {{isbn|9780470391303}}, ''s.v.'', p.&nbsp;547</ref>
-==History==
-The origin of the dish remains a matter of some controversy with competing claims of Egyptian, Libyan, Moroccan, Tunisian, Turkish, and Yemeni origins.<ref name="thejc">{{cite news |url=https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |title=Shakshuka: Israel's hottest breakfast dish |last=Josephs |first=Bernard |date=2009-10-08 |work=[[The Jewish Chronicle]] |access-date=2017-08-07 |archive-url=https://web.archive.org/web/20170808035018/https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |archive-date=2017-08-08 |url-status=live }}</ref><ref>{{cite book |title=Global Jewish Foodways: A History |publisher=University of Nebraska Press |date=2018 |url=https://books.google.com/books?id=B-dVDwAAQBAJ&pg=PA104 |page=104|isbn=9781496202284 }}</ref><ref>{{Cite news |last=Naylor |first=Tony |date=2021-04-03 |title=How to eat: shakshuka |url=https://www.theguardian.com/food/2021/apr/03/how-to-eat-shakshuka |access-date=2024-04-18 |work=The Guardian |language=en-GB |issn=0261-3077}}</ref> Tomatoes and peppers are New World ingredients that only became common ingredients in later centuries after the [[Columbian exchange]].
+More recently, Anthony Buccini has argued that shakshuka shares an origin in Spain with a wide variety of Western Mediterranean vegetable stews.<ref name=":3">{{Cite journal |last=Buccini |first=Anthony F. |date=2006 |editor-last=Hosking |editor-first=Richard |title=Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica |url=https://books.google.co.uk/books?id=HflTVd898PAC&lpg=PA1&pg=PT132#v=onepage&q&f=false |journal=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 |page=142}}</ref> Buccini’s account is now considered more likely.<ref name=":2" /> When tomatoes and peppers first arrived in Spain in the sixteenth century, they were not rapidly adopted by the upper classes — but, being easy to grow in Spain, they were eaten by the poor.<ref>{{Cite journal |last=Buccini |first=Anthony F. |date=2006 |editor-last=Hosking |editor-first=Richard |title=Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica |url=https://books.google.co.uk/books?id=HflTVd898PAC&lpg=PA1&pg=PT132#v=onepage&q&f=false |journal=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 |page=136}}</ref> The availability of these ingredients for peasant fare led to the development, in Spain, of a Western Mediterranean vegetable stew characterized by a base of onions cooked in olive oil, with tomatoes and usually peppers.<ref name=":3" /> In Europe, this stew spread from Spain under the names [[Pisto|''pisto'']], ''alboronía'', [[Ciambotta|''cianfotta'']], ''xamfaina'', and [[Ratatouille|''ratatouia'']],<ref name=":3" /> eventually leading also to the dishes [[Piperade|''piperade'']] and ''uova in purgatorio'' (eggs in purgatory).<ref name=":2" /> The stew spread to North Africa with the [[Morisco|Moriscos]] who were expelled from Spain between 1609 to 1614, who settled primarily in Tunisia but also in Morocco and Algeria.<ref name=":3" /> There, they introduced the stew as shakshouka.<ref name=":3" /> The similar Turkish dish [[Menemen (food)|menemen]] shares this origin.<ref name=":2" />
-[[Maghrebi Jews]] immigrants brought the dish to Israel in the 1950s and 1960s, though it only became popular on menus in the 1990s.<ref name="Irish"/><ref name="marks">Gil Marks, ''Encyclopedia of Jewish Food'', Houghton Mifflin Harcourt, 2010, {{isbn|9780470391303}}, ''s.v.'', p.&nbsp;547</ref>
+By the nineteenth century, shakshouka had become established as a Tunisian dish consisting of a tomato and pepper stew with eggs.<ref name=":4">{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=176}}</ref> An 1871 French-Arabic dictionary provides the first published recipe for it, in the definition of shaqshūqa as a Tunisian Arabic term for “a dish composed of tomatoes, fresh peppers, and onions, with eggs on top.”<ref>Marcelin Beaussier, ''Dictionnaire pratique arabe-français'' (Algiers: Imprimerie Bouyer 1871), 341. Translated and quoted by Noam Sienna, "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century", p. 176</ref> The dish appeared as “Oeufs à la tunisienne” (Tunisian-style eggs) in an 1894 French cookbook.<ref name=":4" /> Other French recipes attributed the dish to North African, Egyptian, Arabian, and Turkish origins.<ref name=":4" /><ref>{{Cite news |date=12 August 1896 |title=Ménage |url=https://gallica.bnf.fr/ark:/12148/bpt6k75644746/f4.item.r=chakchouka.zoom |work=Le XIXe siècle : journal quotidien politique et littéraire |quote=La chakchouka est un mets égyptien.}}</ref>  [[Noam Sienna]] argues that these identifications are due to “a homogenizing Orientalism in the French colonial empire that did not bother to differentiate local cultures or contexts.”<ref name=":4" /> In the early twentieth century, multiple variations on shakshouka were included in early Jewish Tunisian cookbooks from 1907<ref name=":5">{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=170}}</ref> and 1923.<ref>{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=175}}</ref>
+In the 1950s, Tunisian Jews brought shakshuka to the newly-formed state of Israel, where it was embraced as part of a pan-Levantine Israeli culinary identity.<ref name=":6" /> In 1979, a cookbook aimed at soldiers in the [[Israel Defense Forces]] suggested making shakshuka as a way to deal with loof (a kosher canned corn beef), which formed an unbeloved part of the standard rations.(Raviv 172) Shakshouka began appearing in Israeli restaurants in the 1990s,<ref name="Irish">{{Cite web |last=Fitzgerald |first=Mary |date=Apr 24, 2021 |title=Shakshuka: All mixed up over a brilliant breakfast |url=https://www.irishtimes.com/life-and-style/food-and-drink/shakshuka-all-mixed-up-over-a-brilliant-breakfast-1.4526350 |access-date=2021-09-09 |publisher=The Irish Times}}</ref> and achieved global popularity in the twenty-first century.<ref name=":5" /> It spread to American and European brunch menus after featuring in [[Yotam Ottolenghi]] and [[Sami Tamimi]]'s bestselling cookbook in 2012,<ref name="Irish" /> and in 2018 the [[National Restaurant Association]]’s annual survey identified shakshuka as one of the next year’s “global food trends”.<ref name=":5" /> In its global spread, it is often described as an Israeli or Maghrebi Jewish dish.<ref name=":6">{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=177}}</ref>
 ==Variations==
 [[File:Merguez Shakshouka.jpg|thumb|[[Merguez]] shakshuka]]
 [[File:At London 2024 032.jpg|thumb|right|Vegan shakshouka, with [[falafel]] in place of eggs]]
+Shakshouka is a popular dish throughout the [[Middle East]] and [[North Africa]].<ref name=":0">{{Cite news |last=Salah |first=Maha |date=14 February 2020 |title=Shakshuka |url=https://www.middleeastmonitor.com/20200214-shakshuka/ |work=[[Middle East Monitor]]}}</ref> Because eggs are the main ingredient, it often appears on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal,<ref name="SMH">{{cite news |last=Clifford-Smith |first=Stephanie |date=2011-06-07 |title=Three of a kind ... shakshouka |url=http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |url-status=live |archive-url=https://web.archive.org/web/20170808074827/http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |archive-date=2017-08-08 |access-date=2017-08-07 |work=[[Sydney Morning Herald]]}}</ref> and like [[hummus]] and [[falafel]], is a Levantine regional favorite.<ref name="thejc">{{cite news |last=Josephs |first=Bernard |date=2009-10-08 |title=Shakshuka: Israel's hottest breakfast dish |url=https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |url-status=live |archive-url=https://web.archive.org/web/20170808035018/https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |archive-date=2017-08-08 |access-date=2017-08-07 |work=[[The Jewish Chronicle]]}}</ref> On the side, pickled vegetables and North African sausage called [[merguez]] might be served, or simply bread, with mint tea.<ref>{{cite book |last=Ashkenazi |first=Michael |title=Food Cultures of Israel: Recipes, Customs, and Issues |date=2020 |page=89}}</ref>
-Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add [[preserved lemon]], salty [[sheep milk cheese]]s, olives, [[harissa]] or a spicy sausage such as [[chorizo]] or [[merguez]].<ref>{{cite news |title=Shakshuka recipe |date=February 18, 2012 |work=The Guardian |url=https://www.theguardian.com/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka}}</ref> Shakshouka is made with eggs, which are commonly poached but can also be scrambled, like in the Turkish ''[[menemen (food)|menemen]]''.<ref name="Grishaver">Joel Lurie Grishaver (2008). ''Artzeinu: An Israel Encounter''.</ref><ref name=marks />
-In [[Algeria]], shakshouka is commonly eaten as a side dish, and there are countless variations of it, each with their own unique blend of ingredients. One such variation is [[hmiss]], which is often served alongside traditional [[Kesra (bread)|kesra bread]]. Hmiss typically includes grilled peppers, tomatoes, and garlic. In [[Tunisia]], a similar dish called [[Mechouia salad|slata meshouia]] is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.
-Some variations of shakshouka can be made with [[lamb mince]], toasted whole spices, yogurt and fresh herbs.<ref>{{Cite news| issn = 0261-3077| last = Gordon| first = Peter| title = Peter Gordon's lamb shakshouka recipe| work = The Guardian| access-date = 2018-07-21| date = 2018-06-03| url = https://www.theguardian.com/lifeandstyle/2018/jun/03/peter-gordons-lamb-shakshouka-recipe}}</ref> Spices can include ground [[coriander]], [[caraway]], [[paprika]], [[cumin]] and [[cayenne pepper]].<ref>{{Cite web| title = Shakshouka Recipe – Tunisian Recipes| work = PBS Food| access-date = 2018-07-21| date = 2015-03-12| url = http://www.pbs.org/food/recipes/shakshouka-2/}}</ref><ref name="nytimes">{{Cite web| last = Clark| first = Melissa| title = Shakshuka With Feta Recipe| work = NYT Cooking| access-date = 2018-07-21| url = https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta}}</ref> Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.<ref name="Roden2">{{cite book | title = The Book of Jewish Food: An Odyssey from Samarkand to New York | first = Claudia | last = Roden | publisher = Knopf | date = 1996 | isbn = 9780394532585 | page = 512 }}</ref> The [[North African cuisine|North African]] dish ''[[matbukha]]'' can be used as a base for shakshouka.<ref>{{cite book |last1=Gur |first1=Janna |title=Jewish Soul Food: From Minsk to Marrakesh |date=2014}}</ref>
-A shakshouka made with a [[kosher]] version of [[Spam (food)|Spam]]<!--capitalised as a trade name--> (called ''[[Spam (food)#Israel|loof]]'') was added to [[Israel Defense Forces]] army rations in the 1950s.<ref>{{cite news |last1=Steinberg |first1=Jessica |title=The rationale behind the rations |url=https://www.timesofisrael.com/the-rationale-behind-the-rations/ |work=The Times of Israel |date=20 November 2012}}</ref><ref>{{Cite book| publisher = University of Nebraska Press| isbn = 978-0-8032-9023-5| last = Raviv| first = Yael| title = Falafel Nation: Cuisine and the Making of National Identity in Israel| date = November 2015 |url=https://books.google.com/books?id=dWZ5CgAAQBAJ |page=171}}</ref>
+The most basic essential of the recipe is cooking onions in olive oil, adding tomatoes, and then cooking eggs in the resulting sauce.<ref name=":1" /> Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add [[preserved lemon]], salty [[sheep milk cheese]]s, olives, [[harissa]] or a spicy sausage such as [[chorizo]] or [[merguez]].<ref>{{cite news |title=Shakshuka recipe |date=February 18, 2012 |work=The Guardian |url=https://www.theguardian.com/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka}}</ref> Shakshouka is made with eggs, which are commonly poached but can also be scrambled, like in the Turkish ''[[menemen (food)|menemen]]''.<ref name="Grishaver">Joel Lurie Grishaver (2008). ''Artzeinu: An Israel Encounter''.</ref><ref name="marks" /> Some variations of shakshouka can be made with [[lamb mince]], toasted whole spices, yogurt and fresh herbs.<ref>{{Cite news |last=Gordon |first=Peter |date=2018-06-03 |title=Peter Gordon's lamb shakshouka recipe |url=https://www.theguardian.com/lifeandstyle/2018/jun/03/peter-gordons-lamb-shakshouka-recipe |access-date=2018-07-21 |work=The Guardian |issn=0261-3077}}</ref> Spices can include ground [[coriander]], [[caraway]], [[paprika]], [[cumin]] and [[cayenne pepper]].<ref>{{Cite web |date=2015-03-12 |title=Shakshouka Recipe – Tunisian Recipes |url=http://www.pbs.org/food/recipes/shakshouka-2/ |access-date=2018-07-21 |work=PBS Food}}</ref><ref name="nytimes">{{Cite web |last=Clark |first=Melissa |title=Shakshuka With Feta Recipe |url=https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta |access-date=2018-07-21 |work=NYT Cooking}}</ref> The [[North African cuisine|North African]] dish ''[[matbukha]]'' can be used as a base for shakshouka.<ref>{{cite book |last1=Gur |first1=Janna |title=Jewish Soul Food: From Minsk to Marrakesh |date=2014}}</ref>
-Because eggs are the main ingredient, it often appears on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal,<ref name="SMH">{{cite news |url=http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |title=Three of a kind ... shakshouka |first=Stephanie |last=Clifford-Smith |date=2011-06-07 |work=[[Sydney Morning Herald]] |access-date=2017-08-07 |archive-url=https://web.archive.org/web/20170808074827/http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |archive-date=2017-08-08 |url-status=live }}</ref> and like [[hummus]] and [[falafel]], is a Levantine regional favorite.<ref name="thejc" /> On the side, pickled vegetables and North African sausage called [[merguez]] might be served, or simply bread, with mint tea.<ref>{{cite book |last=Ashkenazi |first=Michael |title=Food Cultures of Israel: Recipes, Customs, and Issues |date=2020 |page=89}}</ref>
-In Jewish culture, a large batch of tomato stew is made for the [[Sabbath]] dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.<ref name=marks/> In [[Andalusian cuisine]], the dish is known as {{Lang|es|huevos a la flamenca}}; this version includes [[chorizo]] and [[serrano ham]].<ref>{{cite book |last1=Tish |first1=Ben |title=Moorish: Vibrant Recipes from the Mediterranean |date=2019 |publisher=Bloomsbury |page=46 |isbn=9781472958082 |url=https://books.google.com/books?id=dGKJDwAAQBAJ}}</ref> In [[Italian cuisine]], there is a version of this dish called {{Lang|it|uova in purgatorio}} (eggs in purgatory) that adds garlic, basil or parsley.<ref>{{Cite web|title=Uova in purgatorio|url= https://www.lacucinaitaliana.it/ricetta/secondi/uova-in-purgatorio/|access-date=2023-06-24|website=La Cucina italiana|date= 20 August 2015|language=it}}</ref>
+In [[Algeria]], shakshouka is commonly eaten as a side dish, with many variations. One such variation is [[hmiss]], which is often served alongside traditional [[Kesra (bread)|kesra bread]]. Hmiss typically includes grilled peppers, tomatoes, and garlic.{{Citation needed}} In [[Tunisia]], a similar dish called [[Mechouia salad|slata meshouia]] is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.{{Citation needed}} Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.<ref name="Roden2">{{cite book |last=Roden |first=Claudia |title=The Book of Jewish Food: An Odyssey from Samarkand to New York |date=1996 |publisher=Knopf |isbn=9780394532585 |page=512}}</ref> In Jewish culture, a large batch of tomato stew is made for the [[Sabbath]] dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.<ref name="marks" /> In [[Andalusian cuisine]], the dish is known as {{Lang|es|huevos a la flamenca}}; this version includes [[chorizo]] and [[serrano ham]].<ref>{{cite book |last1=Tish |first1=Ben |title=Moorish: Vibrant Recipes from the Mediterranean |date=2019 |publisher=Bloomsbury |page=46 |isbn=9781472958082 |url=https://books.google.com/books?id=dGKJDwAAQBAJ}}</ref> In [[Italian cuisine]], there is a version of this dish called {{Lang|it|uova in purgatorio}} (eggs in purgatory) that adds garlic, basil or parsley.<ref>{{Cite web|title=Uova in purgatorio|url= https://www.lacucinaitaliana.it/ricetta/secondi/uova-in-purgatorio/|access-date=2023-06-24|website=La Cucina italiana|date= 20 August 2015|language=it}}</ref>
 ==See also==

v t e Cuisine of Tunisia
Breads, dishes, and soups	Baghrir Brik Bsisa Chakhchoukha Chorba Couscous Fricasse Ftair Harira Kabkabou Kamounia Lablabi Méchoui Merguez Mesfouf Msemen Msoki Mulukhiyah Shakshouka Mechouia salad Tajine Usban
Ingredients	Baklouti pepper Chermoula Harissa Matbukha Mint sauce Orange flower water Preserved lemon Qâlat daqqa Rigouta Semolina Smen Tabil
Beverages	Boga Boukha Cedratine Leben Maghrebi mint tea Tea with pine nuts Orgeat syrup Palm wine Sidi Brahim Tunisian wine
Desserts and pastries	Asida Assidat Zgougou Baklava Bambalouni Ftair Ghoriba Makroudh
Related	Algerian cuisine Berber cuisine Moroccan cuisine
Category

v t e Algerian cuisine
Dishes	Aftir oukessoul Bourek Chakhchoukha Chtitha Couscous Gaspacho Oranais Karantika Kesra Méchoui Merguez Mesfouf Msemen Mulukhiyah Rechta Shakshouka Tajine
Soups	Chorba Harira
Brochettes	Kebab
Ingredients	Chermoula Dates Harissa Preserved lemon Semolina Smen Tabil
Beverages	Algerian wine Cherbet mazhar Coffee Leben Maghrebi mint tea Mazagran (drink) Palm wine Rayb Sidi Brahim
Desserts and pastries	Baklawa Baghrir Mbesses Makroudh Mouna Polvorón Khfaf Tamina
Related	Berber cuisine Tunisian cuisine Moroccan cuisine Libyan cuisine Andalusian cuisine Arab cuisine
Category

v t e Moroccan cuisine
Dishes (list)	Ahriche Bestila Dchicha Kesksou Dafina [fr] Djaja taret [fr] Khlea Mechoui Tajine Fish tajine Lamb tajine Prunes tajine Qamama [fr] Seffa Shakshouka Skhina Ourkimen [fr] Tagra [fr] Tahlia [fr]
Brochettes	Boulfaf Kabab
Ingredients	Chermoula Matbucha Msiyar Saffron Nutmeg Coriander Dates Figs Almonds
Soups	Harira Bessara Tadeffi [fr]
Breads	Beghrir Flatbread Msemen Harcha Mekhmar/Betbout Medfouna Merdouma [fr] Qrashel
Desserts & pastries	Bechkito [fr] Bejmat [fr] Bourekas Chebakia Briouat Kaab Ghzal Makroudh Mesfouf Sfenj
Beverages	Moroccan mint tea Beer Coffee Leben Mahia Rayb Wine Tasabounte [fr]
Related cuisines	Algerian cuisine Tunisian cuisine Libyan cuisine Andalusian cuisine Arab cuisine Berber cuisine Sephardic cuisine