Shakshuka Tunisian breakfast
- Thread starter africanmeat
- Start date
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frosty
Master of the Pit
If I can find the authentic sausage ,mergez or the Turkish version I will show you the version I got served in the margreb restaurant in France a few years back. Had it as a brunch after a big night out ,it was love at first bite.
Thanks
Do you need a racipe for mergez i can PM it to you .i will love to see this dish . thanks
Ahron ,I am not geared up to make sausage & I dont have a lot of room left in kitchen to set up.And no #@#@ shed. I am still debating what I will do,move house? I will swing through the Turkish part of town soon & get sausage. I dont know if what I was served back in the day was Tunisian,Algerian or Morrocan .Its the same dish as yours more or less.So I have cooked it now & then over the years with my own touch.
I just remember after days of that heavy french food what a delight something different was.Hangover may have played a part
.Give me a couple of days
I just remember after days of that heavy french food what a delight something different was.Hangover may have played a part
Trying to find the right sausage made by the right people.My friends make a mergez but they are Italian,I was trying to get the the real deal.I did but its not mergez its shasuk Turkish, hot smoked tasty ,beef not world beating but good.
I need to look in another suburb,got a tip from an Arabic taxi driver .I will get the "real deal" sausage for this dish .I will know it when I see it. This may take me a while but I want to post something as close as I can get to the real deal that I ate way back in the day rather than a compromise. It was a thin lamb sausage,spicy,fresh not smoked.I make it with other sausage but want to do it right for this post.Please excuse my obsessiveness.
I need to look in another suburb,got a tip from an Arabic taxi driver .I will get the "real deal" sausage for this dish .I will know it when I see it. This may take me a while but I want to post something as close as I can get to the real deal that I ate way back in the day rather than a compromise. It was a thin lamb sausage,spicy,fresh not smoked.I make it with other sausage but want to do it right for this post.Please excuse my obsessiveness.
Thanks my friend i will wait .Trying to find the right sausage made by the right people.My friends make a mergez but they are Italian,I was trying to get the the real deal.I did but its not mergez its shasuk Turkish, hot smoked tasty ,beef not world beating but good.
I need to look in another suburb,got a tip from an Arabic taxi driver .I will get the "real deal" sausage for this dish .I will know it when I see it. This may take me a while but I want to post something as close as I can get to the real deal that I ate way back in the day rather than a compromise. It was a thin lamb sausage,spicy,fresh not smoked.I make it with other sausage but want to do it right for this post.Please excuse my obsessiveness.
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