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!
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.