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Topic Summary

Posted by: becca
« on: August 01, 2018, 01:31:32 PM »

I only recently heard of this when I received it a few months ago in my NYT food email.  I’ve considered making it, but, only my dh and I would eat it.

https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta
Posted by: Macabre
« on: July 29, 2018, 12:28:10 PM »

I use poblanos instead of bells. Because I always use poblano instead of bells. For everything.
Posted by: Stinky10
« on: July 29, 2018, 11:33:06 AM »

Quote from: GoingNuts on July 23, 2018, 07:46:28 PM
Quote from: Stinky10 on July 23, 2018, 04:57:58 PM
seriously?  no one makes this? 

GN?
Bensmom?
Are you stereotyping? 😁 :rofl:

I’ve never made it, but my DS does.  I’d love it, but my stomach not so much.  All that tomato is heartburn waiting to happen.  :tongue:

yes yes I am !  It seems to be a well loved "jewish" dish but I think the origin is actually African and it's well loved through the middle east....

I was hoping to hear others family recipes and versions of it.....


Posted by: BensMom
« on: July 24, 2018, 09:30:07 AM »

Never heard of it. I don't like eggs cooked that way, but the stuff under the eggs sounds ok.
Posted by: Macabre
« on: July 23, 2018, 07:57:36 PM »

Quote from: Stinky10 on July 23, 2018, 04:57:58 PM
seriously?  no one makes this? 

GN?
Bensmom?




We do.
Posted by: GoingNuts
« on: July 23, 2018, 07:46:28 PM »

Quote from: Stinky10 on July 23, 2018, 04:57:58 PM
seriously?  no one makes this? 

GN?
Bensmom?
Are you stereotyping? 😁 :rofl:

I’ve never made it, but my DS does.  I’d love it, but my stomach not so much.  All that tomato is heartburn waiting to happen.  :tongue:
Posted by: rebekahc
« on: July 23, 2018, 06:17:30 PM »

I've never even heard of it.  :hiding:
Posted by: Stinky10
« on: July 23, 2018, 04:57:58 PM »

seriously?  no one makes this? 

GN?
Bensmom?

Posted by: Stinky10
« on: July 21, 2018, 03:19:31 PM »

I finally made this dish!  I've been wanting to for a decade or so!

I think I had too many peppers - or maybe just slice thinner - I uded a red bell, red jalepeno and a pablano - w/one can 28 oz whole tomatoes...

and I was little heavy handed with the paprika and cumin
or my tomatoes just weren't that bright.....

does anyone add an acid?  splash of vinegar? lemon?

served with a sourdough baugette

It was great!   Very satisfying

Do you make it?  Tell me your version.