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Shakshuka Tunisian breakfast - Page 2

post #21 of 27
Thread Starter 
Quote:
Originally Posted by werdwolf View Post

Just gave this a whirl today.

 

replaced the cumin with seafood seasoning from Pensy's, and used sambal (chili pepper paste) instead of the peppers.  It was awesome and will certainly be a repeat player here.  Thanks!

sambal is a great chili  paste

post #22 of 27
All the variations sound delicious! What a beautiful dish!!!
post #23 of 27

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.

post #24 of 27
Thread Starter 
Quote:
Originally Posted by Frosty View Post

All the variations sound delicious! What a beautiful dish!!!

   Thanks

Quote:
Originally Posted by Moikel View Post

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.

  Do you need a racipe for mergez i can PM it to you .i will love to see this dish . thanks

post #25 of 27

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 partbiggrin.gif.Give me a couple of days

post #26 of 27

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.IMG_0144.JPG

post #27 of 27
Thread Starter 
Quote:
Originally Posted by Moikel View Post

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.IMG_0144.JPG

 

 

  Thanks my friend i will wait .

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