Spices Used in North African Shakshuka

By Caroline Anderson May 20, 2023 15 mins read 130 Views

Shakshuka is a popular North African and Middle Eastern dish that consists of poached eggs in a rich tomato sauce. It’s a delicious breakfast or brunch recipe that can be customized to suit your taste.

The basic shakshuka is made with a few pantry staples and some odds and ends. But there are some spices that can really make your dish stand out.

Ras el hanout

Traditional North African shakshuka relies on a spice blend known as ras el hanout, which means “head of the shop.” This complex mixture varies from region to region, town to town, shop owner to shop owner and family to family.

It typically contains spices like cloves, coriander seeds, cumin, cardamom, cinnamon, nutmeg, mace, allspice, ginger, peppercorns, and sweet and hot paprika. It may also contain ash berries, chufa, grains of paradise, orris root, monk’s pepper, cubebs, and dried rosebuds.

While ras el hanout is commonly used to season meat, it can also be incorporated into vegetables to create delicious, aromatic, and flavorful dishes. Try adding it to your next vegetable tagine, such as this Garden Vegetable Tagine that features eggplant, cauliflower, and courgettes, or this Seven-Vegetable Tajine with butternut squash, chickpeas, and prunes.

Garam masala

Garam masala is a classic Indian spice blend that's commonly used to flavor soup recipes, stews, and curries. You can purchase this blend at your local grocery store, but it's much more flavorful and aromatic if you make your own.

Traditionally, garam masala is made by roasting whole spices before grinding them into a powder. It's a great way to save money and create a more authentic & flavorful dish!

To make your own, you'll need whole cardamom, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, and fennel seeds. Toast these in a dry skillet until they're fragrant, about 2 minutes. Transfer the toasted spices to a coffee grinder and grind into a fine powder with ground nutmeg and mace.

Harissa

The spice mix known as harissa hails from Tunisia in North Africa and is a staple in many Middle Eastern recipes. A blend of roasted red and baklouti peppers, garlic, cumin, coriander, paprika and more, it’s also often combined with rose petals for added flavour.

In addition to the standard harissa paste, you can make your own at home using fresh, dried, or smoked chilies to create a more authentic and flavorful dish. You can adjust the heat level by using less hot chiles or adding a few smoked paprika flakes for additional smokiness.

When I’m making shakshuka, I like to add a few tablespoons of my own homemade harissa sauce. The zing and warmth that it gives the dish makes it feel more authentic to the region and helps bring all the different flavors together perfectly.

Tomato paste

Shakshuka is a traditional North African dish that combines onions, peppers, and spices with a rich tomato sauce and eggs poached in it. It’s also often topped with fresh cilantro for a pop of color and flavor!

Tomato paste is made by cooking down tomatoes to remove the seeds and skins. The result is a thick, concentrated paste that has more body and sweetness than tomato puree.

It can be used in soups, stews, and sauces as a thickening agent. It’s also commonly used in ground meat dishes like meatballs, tacos, and meatloaf.

When using tomato paste, saute it to caramelize the sugars and intensify the flavors of the other ingredients in the recipe. This will help eliminate that tinny I-came-from-a-can or tube flavor and will add a subtle, savory richness to whatever you’re making.

Olive oil

Olive oil is one of the most common cooking oils, produced primarily in the Mediterranean region (Italy, Spain, Greece), but also in California and South America. It contains a combination of oleic acid and smaller amounts of other fatty acids including linoleic and palmitic acids.

Traditionally, shakshuka is made with olive oil, but you can use any type of vegetable oil to create your own version. Adding olive oil to your shakshuka will help create a more authentic and flavorful dish.

Shakshuka is a North African dish that features eggs poached in a tomato sauce. It’s easy to make and can be customized to your preferences. You can add more or less garlic, onions, tomatoes, spices and bell peppers to create your own shakshuka recipe.

Frequently Asked Questions

What spices or herbs go best with potatoes?

A potato is a delicious side dish for almost all meats. You may be familiar with the many ways you can serve potatoes other than mashed.

These versatile veggies can be used as a side dish in many dishes. Did you know that potatoes can be paired with many spices and herbs?

Spice up your following potato recipe with these delicious recipes.

What are the main Flavours of Thai Cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern, Central, Southern, Eastern, Western, and Northeastern Thai food. Each region has its unique flavour profile.

Thai food contains many flavors.

Thais value sweetness as it makes the food more enjoyable. Sweet ingredients such as palm sugar (gula melaka) and coconut milk play a significant role in Thai cuisine.

Thailand is also a popular place for sourness. Hot dishes are often served with sour foods. This combination helps balance out the heat.

Thai food has a lot of spicy ingredients. Thai dishes often use spices such as chili pepper, galangal or ginger root.

Thai food can Paprika be used?

Yes. It is a key ingredient in many dishes, such as Pad See Ew (Thai-fried rice), made from eggs cooked with coconut milk.

Thai cuisine, Mexican, Spanish and Indian food, as well as Thai and Balkan dishes, contain paprika.

Paprika can also be traced back to Ancient Greece, more than 5,000 year ago. The Hungarian language is what "paprika" means.

What is the most famous ingredient in Thai cooking?

Thailand has two main ingredients that make up the heart and soul of all dishes: rice, curry, and steamed vegetables. This combination creates an unforgettable taste.

This combination is known in Thailand as "Khao Pa Krai," meaning "the best dish." It happens when these two basic foods are combined and make a delicious, irresistible dish.

The same goes for life. Combining hard work and perseverance can lead to great success.

The right ingredients can make you successful, like Khao Pad Krai: passion and purpose. If you put them together, you'll produce something extraordinary.

If you find yourself craving Thai food, keep in mind that Thai food is more than rice and curry. Have fun with it!

What Thai spice should I use to cook Thai food in my own kitchen?

To make authentic Thai food at home, you'll need to master five essential spices: black pepper, cayenne, coriander seeds, turmeric, and cinnamon. Each ingredient is unique and plays an integral role in the creation of delicious dishes.

Black pepper adds savoury flavours, while cinnamon adds sweetness. Curry powder gets its yellow hue from turmeric and coriander seeds. Cayenne peppers provide heat and cilantro provides freshness. Finally, cinnamon adds depth and complexity to any dish.

Each of these spices can be found at your local grocery, but you may prefer to buy them online.

What's the Difference Between Cooking With Whole vs. Ground Spices?

There are no significant differences in the cooking of whole and ground spices. After harvesting, all spices are ground. It doesn't make a difference in terms of quality.

However, the price differences are significant. Whole spices can be more expensive due to the labor involved in their processing. But the taste is worth it.

If you purchase whole spices in bulk, you might get an additional discount. An example: If you buy an entire bag full of cinnamon sticks, you might get a discount.

This is true for cloves, ginger and cardamom. If you purchase these spices in bulk, you may be able to save money.

Ground spices last much longer than whole spices. Because ground spices lose potency quickly from oxidation, this is why whole spices last longer than ground spices.

We recommend buying whole spices because they add flavor to your recipes.

A delicious curry can be made with whole turmeric as opposed to ground turmeric. To make a spice mixture for chicken dishes, you can grind whole coriander seed.

Additionally, spices need to be ground. When you buy whole spices, it makes sense to buy a large quantity. You won't run low on spices if you buy large quantities.

Statistics

According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)
According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)

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How To

How to Cut Shiitake Mushrooms

The shiitakes grow well. There is nothing wrong with them. They are fine. But how can we make them cut without hurting ourselves? We've tried everything, even scissors. But they keep falling out our hands. What's the matter?

There's a trick to that. Put a rubber band around your mushroom stem and twist it tight. This will ensure that you don't fall and break your wrists.

This may seem too simple. It is. But it's also very powerful.

The rubber band makes it slippery so that it feels natural when you pick up the stem. It's a good idea to secure the stem.

Try it now. You'll be amazed how easy it is to cut mushrooms.