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The preparation of this tripe dish is somewhat reminiscent of the Italian Busecca, comes however from the African Côte d’Ivoire.
I have an existing recipe, almost entirely a list of ingredients, from a member of the Facebook group Ägyptisch Arabische Küche (Egypt Arabian cuisine) so processed, that the layman can do something with the recipe. My change: I never fry garlic, because it thereby in my opinion loses too much taste....
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Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must.
In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based on a bread dumpling dough with Mediterranean herbs. 2 servings Ingredients:
4...
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Shakshuka comes from the North African area and was probably brought to Israel by Maghrebi Jews, where it is considered as a kind of national dish.
The basis is a tomato sauce made from tomato paste and whole tomatoes. Dumps are pressed into it, into which cautious eggs are poured, which are cooked into fried eggs in it. There are countless variants, which is now considered, are peppers in the sauce.
In Israel, this is mainly eaten...