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Ingredients: Shakshuka & Fennel Bishbash
Overview

Zoe guides you through the ingredients used in her Shakshuka dish, bringing the aromas and flavours of Israel to your kitchen. This dish has an emphasis on the delicate balancing of spices, with the sweetness of the peppers offset by the saltiness of the cheese. Remember, use your senses as your guide for the dish - taste and smell as you go!

Ingredients
📦 Specialist Ingredient of the week

Specialist ingredients of the week

  • Tahini
  • Hot Smoked Paprika
💡 A bit about your specialist ingredient

A bit about the specialist ingredients

Tahini - this specialist tahini is made on Mount Gerizim, close to Nablus (a town in the West Bank) and is known as the original home of tahini. The sesame seeds are roasted according to traditional methods, to release a rich, nutty and balanced flavour. The seeds are then double-ground to create the creamy texture and glossy finish that is characteristic to Belazu's tahini.

Hot Smoked Paprika - paprika is an ancient ingredient that made its way to Hungary during Ottoman rule in the 16th century and was adopted by the nomadic tribes of the Magyar (the forefathers of modern Hungary). It was less expensive than peppercorns so its popularity spread from shepherds to other tribes, migrants and nomadic peoples. The Hungarian Jews who moved to Israel brought the distinctive flavour with them, some are even known to have brought seeds from their hometown to plant so they could recreate the foods of their childhood from goulash stew to chicken paprikash. The peppers for this particular paprika are hot smoked over holly oak and hand-turned periodically for up to fifteen days.

🗒 Ingredients You Need

Ingredients You Need

Shakshuka

  • 4 Red bell peppers, heart and seeds removed, sliced
  • 4 garlic cloves, peeled and thinly sliced
  • 2 Jalapeno chilis, thinly sliced
  • 200ml tinned crushed tomatoes
  • Cumin to taste
  • Turmeric to taste
  • Hot smoked paprika to taste
  • Feta cheese for crumbling
  • 150ml Vegetable oil

Tahini Sauce

  • 20g tahini (have more on hand to adjust thickness)
  • Juice of 1 lemon
  • 120ml ice cold water
  • Salt to taste

Fennel Bishbash

  • 2 fresh fennels
  • Pine nuts, toasted
  • 8 mint leaves
  • ½ Grapefruit, segmented
  • Juice of 1 large lemon
  • Sprinkle of cumin seeds
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Zoe Tigner-Haus
My father is a big eater and as a child we used to have massive lunches at home. It was from him that I learnt a lot about seasoning.