Shakshuka

Another of those “this not a recipe” recipes.

I met shakshuka first in Cairo and loved the simplicity – just a good tomato sauce, with eggs.

Beyond that, nations, regions, and indeed families have made it their own. Some folks don’t add the onions, or the garlic, or even both. For the spices and/or herbs, the rule is simple – whatever works, as long as the tomato “rules the pan”. Poach the eggs, or (as in Yemen) scramble them.

So what makes a GOOD shakshuka?

Koshari

Cairo street food. Gut-splittingly satisfying. And simple.

On the street in Egypt, the vendor will have three enormous trays, with cooked macaroni, cooked rice, and cooked brown lentils; and three pots/dishes of a tomato-based sauce, golden brown onions (“dried and fried” to crisp perfection), and a flavoursome fiery hot chilli sauce to add if the customer wishes.

It’s a wonderful culinary ballet; watching the Mu’allim (Boss) juggling his staff, to ensure all the component pots are constantly replenished, while tossing together the main ingredients in a bowl for each customer.  All in the fragilely good-natured frenzy of a Cairo fast-food lunch stop.

Bessara

Another memorable meal – this time one generously shared by a farmer near Akhmim, in Upper Egypt. Sadly, I haven’t yet managed to replicate his recipe to match my memory of it.  Green.  Aromatic.  And superbly delicious.

Ful – in tomato sauce

A staple of infinite variety.

CRISP Fried Onions

One of those desperately simple things that can be so disappointing. Soggy fried onions on Koshari or Ful Medammes? Yeeeuk!

Ful Medammes (Egyptian ful)

Egyptian style.

Ful (Ways with dried Broad Beans)

The dried broad bean, everyday staple of Egypt and cultures around.