A TAGINE FOR ALL SEASONS AND A RECIPE FOR TUNISIAN SHRIMP SHAKSHUKA

TODAY’S TUNISIAN SHRIMP SHAKSHUKA IS A WINNER AND THE TAJINE IT WAS COOKED IN IS THE PRIZE.

Shakshuka – the word itself translates to “all mixed up” in Arabic, and honestly, it’s the perfect name for this dish. Picture a hand-crafted Tajine bubbling with vibrant ingredients, where eggs are gently poached in a zesty, spiced-up tomato sauce. That’s the classic version. But if you’re near the Mediterranean Coast, chances are you’ll find shrimp shakshuka on the menu, thanks to the abundance of fresh seafood. Not a shrimp fan? No problem. Swap in some spicy merguez sausage, or keep things vegetarian by skipping the protein altogether. Best of all? Shakshuka is a multitasker – it’s a breakfast, lunch, or dinner winner.

ALL ABOUT OUR PRIZED TAGINE FROM A COMPANY CALLED KAMSAH

In 2015, two brothers named Rabiai opened Kamsah. Their mission was to bring centuries-old artistry into modern homes. They rooted their company in the rich cultural tapestry of their native Tunisia. Theirs is no assembly line operation. They rely on hand-crafting that been passed down from generation to generation. Each product they sell uses techniques that have been perfected over thousands of years. Here’s what Dhia Rabiai had to say about his amazing handicrafts: “At Kamsah, we believe in giving back to the artisans who pour their hearts into their work, ensuring they earn a living wage while keeping these ancient crafts alive. There’s something truly special about running your fingers over a lampshade or sinking your feet into one of our rugs – it’s not just décor; it’s a connection to the hands that made it. And let’s be clear, this isn’t some cheap knockoff churned out in a factory. What you’re holding is the real deal, a one-of-a-kind masterpiece brought to life by someone who’s spent years perfecting their craft. It’s authentic, it’s timeless, and it’s a piece of history you can hold onto for years to come.” For the complete story of the Tunisian Tajine, there’s a fascinating article on Kamsah’s website. Go to https://kamsah.com/blogs/blog/the-timeless-tradition-of-tagine-cooking-history-benefits-and-artisanal-craftsmanship. And to buy one for yourself or as a truly welcome gift. You can order now by clicking on our photo,

ONCE YOU’VE PROPERLY SEASONED YOUR TAJINE, YOU’RE READY TO COOK TODAY’S RECIPE:

I confess it took me a while to season my beautiful Tajine. You just need to find time to soak it for a mandatory 24 hours. Take a look at this video and you’ll have the whole process explained to you.https://kamsah.com/blogs/recipes/how-to-cure-your-tagine?_pos=21&_sid=0a597519e&_ss=r  You’ll note the narrator calls this a Morrocan Tajine. The tagine has a rich history, often traced back to Harun al Rashid, the ruler of the Islamic empire in the late 8th century. By the 9th century, it even appeared in One Thousand and One Nights, a collection of stories that reflects its early significance. However, some food historians argue that the tagine’s origins may go back even further, to the Roman Empire, where portable ovens similar to the shape of the tagine were used for cooking. In North Africa, the tagine became essential to nomadic communities who cooked over open fires. The slow cooking method allowed them to use tougher cuts of meat, which, thanks to the tagine’s design, became tender and flavorful over time.

HERE’S TODAY’S RECIPE AND AFTER IT ANOTHER TAJINE RECIPE TO TRY.

SHRIMP SHAKSHUKA IN A TUNISIAN TAJINE

October 17, 2024

Servings: 4

Prep: 5 min

Cook: 30 min

Total: 35 min

Difficulty: A cinch to make!

By: Monte Mathews

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves, minced (about 3 teaspoons)
• ½ pound medium shrimp, peeled and deveined
• Kosher salt and black pepper
• 1 medium yellow onion, diced
• 2 large beefsteak tomatoes, diced or substitute canned San Marzano Tomatoes mashed up
• 1 green bell pepper, stemmed, seeded and diced
• 2 tablespoons tomato paste
• ½ teaspoon harissa paste
• ½ teaspoon ras el hanout
• ½ teaspoon ground caraway
• ¼ teaspoon ground coriander
• ½ cup warm water
• 4 large eggs
• Warm Flatbreads

Directions

• Step 1 Heat 1 tablespoon oil in a large cast-iron skillet or heavy pan over medium. Add 1 teaspoon garlic and sauté until tender, about 1 minute. Add shrimp to pan, season with salt and pepper, and sauté until shrimp turns pink all over, 4 to 5 minutes, then set aside.
• Step 2 In the same pan, add the remaining 1 tablespoon olive oil, the onion, and the rest of the garlic. Season with salt and pepper. Cook the onion and garlic, stirring frequently, until the onion becomes translucent, about 3 minutes. Add the tomatoes, bell pepper, tomato paste, and harissa to the pan and sauté for 5 minutes.
• Step 3 Add the ras el hanout, caraway, coriander, and ½ cup warm water and stir to thoroughly combine. Reduce the heat to low, cover, and cook, stirring occasionally, for 5 minutes.
• Step 4 Set the shrimp on top of the sauce, spacing them evenly apart, and using a spoon, make shallow craters in the tomato mixture for the eggs. Crack the eggs into the craters, cover, and let simmer for 6 to 8 minutes, or until eggs are cooked to your liking. Serve with warm flatbreads.

LAMB SHAKSHUKA

Moroccan Flavored Tagine of Chicken with special thanks to Mrs. Eileen Gaden