Shakshukat Beed Iskandarani Recipes

LAMB OR BEEF SHAKSHUKA

Steps:

• Preheat oven to 375 F.
• Gather your ingredients.
• Heat a large cast-iron skillet over medium-high heat. Add EVOO to the pan, 2 turns of the pan. Add ground meat, crumble and cook until the pink color goes away and meat is lightly browned.
• Peel and chop onion, seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices and garlic; stir.
• Puree in food processor a can of chipotle in adobo. Add 2 tablespoons to pan and the rest to a bag to freeze and store for another use.
• Add tomatoes, honey if using, feta and stir. Make 4 to 6 nests in meat sauce using the back of a wooden spoon and drop eggs into them. Transfer pan to oven for 8 to 10 minutes till eggs set.
• For naan, heat a griddle over high heat. Scatter a little water onto skillet and griddle the bread to blister, then flip. Brush bread with melted butter and cut into pieces/wide strips.
• Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.

EGYPTIAN FRIED BEEF LIVER (KIBDA SKANDRANI)

Steps:

• Egyptian Condiment recipe: Put all 6 ingredients in liquidiser then into a 1/2 litre bottle,add cold water till full, shake and keep refrigerated.
• In a small frying pan put approx ½ cup of oil, when hot add the thin cut liver,salt and mix while cooking.
• (don't overcook).
• After several minutes add some Egyptian condiment according to taste.
• Spoon into fresh pitta bread and squeeze some lemon juice......Enjoy!

HARDBOILED EGGS A LA ALEXANDRIA (SHAKSHUKAT BEED ISKANDARANI)

Steps:

• Peel and slice the tomatoes ½ inch thick. Fry the onion until it softens, then add the tomatoes and cook for 10-12 minutes.
• Shell the eggs, leave whole and slide onto the tomato mixture. Cook for 5 minutes.
• To serve, remove the eggs, halve, arrange in a serving dish and cover with the tomato mixture.

SHAKSHUKAT BEED ISKANDARANI

Steps:

• Chop the onion very fine.
• Peel and slice tomatoes 1/2 inch thick.
• Fry onion until it softens.
• Add tomatoes and cook for 10-12 minutes. Shell eggs, leave whole, and slide onto tomato mixture.
• Cook for 5 minutes.
• To serve, remove eggs, halve, arrange in serving dish, and cover with tomato mixture.