Guest Post: Shakshuka & Tisha B'av

Ever wonder about the connection of shakshuka to Tisha B’Av? If you’re guessing, this dish conforms with the custom of eating meals without meat during the 9 days before Tisha B’Av; I’d say your eggs need to cook a little more.

Actually, shakshuka is the Arabic and Hebrew pronunciation of the Libyan or Tunisian food Tchaktchuka also known as Tuktuka in other North African countries. We owe thanks for this culinary delight to the Berbers who called this dish “mixture” (Wow, that’s original) and handed it over to their Jewish neighbors. Relations with the Berbers weren’t always so great, though. Lusius Quietus (Luscious Quiet? Really??) was the Romanized Berber who commanded the Roman forces against the Jews in the Kitos war also known as Mered Hagaluyot (revolt of the Diaspora Jews) that sort of added spice and heat to the Jewish Roman Wars that culminated in the destruction of the temple and apparently kicked much of the remaining Jews to the Diaspora frying pan.

Anyway, next time you catch a piece of eggshell in your Shakshuka – just chalk it up to a commemoration of the destruction of the Temples.

E Bialik

Guest Post: Diaspora Shakshuka - NYC Style

Thank you to an Great and long time friend for this first review of shakshuka outside of Israel:

The shakshuka at Sunflower Cafe in Amsterdam and West 93rd street is one of the best diaspora shakshukas you can find. Let's break it down.

The Sauce: The original red stuff is full of tomato tang and slightly sweet with a hint of heat. The roasted red peppers mixed in were a nice touch. Loved the texture.

The Eggs: Poached but a slight firmness to the yolk. If anything they could have been less done. Still delicious.

An optional topping: Cheese. I'm from Minnesota. Melted cheese always wins.

This was a delicious meal shared with not one but two Rosenbergs. Excellent!

L'shana Ha Bah B'yerushalayim!