Lamb shakshuka with chargrilled aubergine and garlic yoghurt

Inspired by Yotam Ottolenghi

In my last post, I shared Dr Shakshuka’s traditional Israeli shakshuka, which he demonstrates to Ottolenghi in the last episode of Ottolenghi’s Mediterranean Feasts. In this programme, Ottolenghi also makes his own version of shakshuka with beef and smoked aubergine.

“I have a feeling that what I am doing is slightly sacrilegious” says Ottolenghi.

You can see from his amused expression that Dr Shakshuka agrees.

“If you want to call it a shakshuka, then it’s a shakshuka” he says.

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Dr Shakshuka

Shakshuka is my new favourite weekend brunch. I was introduced to it via Ottolenghi’s Mediterranean Feast on Channel 4. In the last episode, Ottolenghi visits Israel where he grew up. Everything looks so delicious that it made me want to book a holiday right there and then. Since I’m a poor student and can’t afford that any time soon, I’ve made do with cooking this at home. Frequently.

Shakshuka “was brought to Israel by Tunisian Jews. It is a rustic concoction of eggs poached in a fiery tomato sauce, a bit like a sort of spicy fry up” says Ottolenghi. “It’s great for brunch and a fantastic hangover cure.”

There are lots of other versions out there, for example, the Italians do uova in purgatorio (eggs in purgatory) and the Morrocans do it in a tagine with lamb. I think the traditional Israeli version is my favourite though, not in small part because it includes my favourite sausages, merguez. 

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Mayhem

Hello out there. Yes, I’m still alive and well. Thanks for checking on me. Often.

I realise it has been the longest I have ever left between posts and I am noticing an interesting pattern in my traffic statistics – the longer between posts the more often you visit. Not a particularly good incentive to keep posting, but it really is about time.

May has been a busy month. My friend, Ray, arrived from Australia on 5^th May for a month, my Mum arrived on the 10^th for the summer, the same day my friend Geraldine (the one with strong opinions on bolognese) arrived from France with brother and boyfriend in tow and I had an exam. All lots of fun except the last part.

So if I’m still alive I must have been eating stuff. Yes, lots of it. To get things moving again I thought I’d share some photos of some of the things I have been eating in May.

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A traditional ragù from Bologna

“I hate the way they call it ‘Bolognese’ here. It’s not Bolognese, it’s ragù.  That is what they call it in Bologna" says my friend Geraldine as we peruse the lunch menu in Arbutus.

She’s French, but her father is Italian and so, more importantly, is her grandmother.

I once tried to argue with her about whether or not water must be at a rolling boil before putting pasta in it. I can’t remember what the correct answer was. I presume it was that it should be and that Geraldine was right. In her words:

“Well, I know you know a lot about food, Vicky, but I think I am going to listen to my Italian grandmother over you.”

It was a valid point, which I only admitted to her now, at least 10 years later.

Geraldine and I like to disagree. It is what our friendship was founded on. Each as stubborn as the other, and always looking for a good argument. So I had replied:

“Well, your grandmother probably makes her pasta from scratch. We’re just using dried pasta.”

Or I wished I did. I can’t remember.

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Happy Anzac Day!

Hey folks,

It's been a while. I have been caught up writing a very long and significant (35%) essay... and then celebrating the fact that I finished it.

Just a quick note to say Happy Anzac Day to my readers in Australia and New Zealand. It is 25th April there (even if it isn't here) and my Dad and sister (if he has managed to drag her out of bed) will be attending the dawn service at this very moment.

If you fancy making Anzac biscuits to celebrate, here is my favourite recipe.

For everybody else, I'll be returning shortly with a recipe for a delicious ragu inspired by a recent visit from an Italian friend of mine.

Vix x