How to cook shakhshoukha
Shakshoukha is one of the famous dishes in Algeria, and it is one of the special meals at weddings and holidays. There are several types of it, including Shakshoukha Al-Dhafar, Shakshoukha of Constantine, Shakshoukha of Baskariya, and Shakshoukha of Bousaada.
Preparing the Shakshukha meal
-Nail cracks
-the components
1-The dough
-A kilogram of fine semolina.
-Half a tablespoon of salt.
-500 milligrams of water.
-Forty grams of butter, at room temperature, for greasing the dough.
-Two tablespoons of corn oil for greasing the dough.
2-Broth
A kilogram of veal with bones.
Five onions. Eight cloves of garlic.
A pod of hot pepper. Two tomatoes.
Two tablespoons of tomato paste.
Two tablespoons of oil.
A tablespoon of butter.
A liter of hot water.
3-Vegetables
-A piece of turnip.
-Two carrots.
-Two potatoes.
-Five hundred grams of zucchini.
-A cube of meat broth.
-A cup of hummus love.
4-Spices
-Salt and black pepper.
-A teaspoon of turmeric.
-A teaspoon of paprika.
-Half a teaspoon of red pepper, ground.
5-Butter with red hot pepper
-Sixty grams of soft butter.
-A small sprinkle of ground chili pepper.
-Two small red hot peppers, chopped and grilled.
How to prepare
1-Dough:
Start by preparing the pepper-flavored butter; Mix all the ingredients, make them into a roll on a piece of plastic, then put them in the refrigerator until use, cut them into circles when using them, and put them with shakhshoukha when serving them to give a new flavor and taste.
Prepare the dough; Mix semolina and salt, add water gradually, and continue kneading for at least 10 minutes. After the dough is soft and smooth, divide it into balls and leave it to rest. Place the pan on low heat until it is hot, without greasing it with anything.
Sprinkle the table you are using with a little flour, and start rolling out the dough balls into a cylindrical shape, then place them in the pan, taking care to stir them to avoid burning them. Remove them from the pan directly onto a kitchen towel and place them inside a plastic bag, to maintain the softness of the dough, and repeat the process for the rest of the dough. To prevent the bread from sticking together, brush it with vegetable oil and butter, and cut it into small cube-shaped pieces using your finger. Put water in the appropriate pot at a suitable boiling point, and place the shakhshukha in the piece that has holes.
And cook it via steam. As the steam begins to emerge, take out the shakhashukha and pour it into a suitable bowl, sprinkle it with a little water, and gently break up the dough particles, such as bulgur, for example, then return it to the steam bowl again.
Broth
To prepare the stock, mash the onion and garlic together until the mixture becomes very smooth.
Put a spoonful of butter and oil in the cooking pot on low heat until it gets hot, then add the ground onion and garlic, and all the ingredients. Start stirring until they are lightly fried, then add the tomatoes after peeling them and cutting them into cubes.
Add the turnips, spices, and soaked chickpeas while continuing to stir and fry, add the stock cube and carrots, and fry the ingredients well until they combine together, and the onions acquire a golden color. Dissolve the tomato paste with a little water, and after mixing it, put it in the pot and leave it on low heat until the meat is tender. Add the zucchini and potatoes to the mixture until they are cooked but without falling apart, and strain the broth from the vegetables and meat. Return the filtered broth to a boil.
Place the shakhshoukha in a suitable pot, and start pouring the broth over it while stirring, and add the butter to it while stirring. Keep the shakhshoukha shaped like pasta and bulgur grains. Serve it in a plate decorated with chickpeas, vegetables, meat, and pieces of butter flavored with hot peppers that were previously chopped for decoration.