Shakshuka

SERVINGS
4 servings

PREP TIME
30 MIN.

INGREDIENTS

1 large red bell pepper (approx. 300 g)
1 large yellow bell pepper (approx. 300 g)
1 red onion
2 garlic cloves
4 stalks flat leaf parsley
2 stalks mint
4 ripe tomatoes (approx. 600 g)
2 tbsp olive oil
1 tbsp tomato paste
1 tsp harissa (to taste)
1 tsp garam masala
Salt, pepper
4 eggs
100 g Turkish yoghurt (10 % fat)

Preparation

Wash and clean the bell peppers, remove the core and cut into strips. Peel and finely dice the onion and garlic. Pluck the leaves from the herbs, chop finely and set aside. Wash the tomatoes, remove the core and cut the flesh into cubes.
Heat the olive oil in the STAUB Stackable Braiser. Sauté the bell pepper and onion in it, add the garlic after a while and sauté until the vegetables are soft. Add the tomato paste, harissa and garam masala and sauté briefly.
Stir in the diced tomatoes and simmer everything for about 10 minutes until a thick sauce has formed. Season to taste with salt and pepper.
Using a soup ladle, press small depressions into the sauce and add one egg to each. Sprinkle with salt and simmer gently, covered, for about 8-10 minutes until the egg white is set and the yolk is still soft. Sprinkle with the herbs.
Stir the yoghurt until smooth. Serve the shakshuka with a dollop of yoghurt.
It goes well with pita bread or toast and foul mudammas, a bean stew.

Tip

Garam masala is a spice mixture that, like curry, consists of a variety of spices. The main ingredients are cardamom, cumin, pepper and cinnamon. The spice mixture is available in every well-stocked supermarket.

Foul mudammas (bean stew)

SERVINGS
4 servings

PREP TIME
30 MIN.

INGREDIENTS

750 g white beans (from a can)
200 g cherry tomatoes
2 red onion
2 garlic cloves
4 stalks parsley
3 tbsp olive oil
2 tbsp ajvar
Cumin
Salt, pepper
½ untreated orange
2 tbsp white balsamic vinegar
1 tbsp lemon juice
250 ml vegetable stock

Also

Pomegranate seeds for sprinkling

Preparation

Pour the beans into a sieve, rinse with cold water and drain well. Wash and halve the cherry tomatoes. Peel the onions and garlic, dice both finely. Wash the parsley, shake dry, pluck the leaves and chop finely.
Heat the olive oil in the STAUB Stackable Cocotte. Sauté the onions and garlic in it. Add the cherry tomatoes and sauté briefly. Add the ajvar and spices and fry briefly.
Wash the orange in hot water, dry it, grate the peel and squeeze out the juice. Add vinegar, lemon and orange juice to the Cocotte. Then pour in the stock. Stir in the beans, bring everything to the boil and simmer over medium heat for about 10 minutes.
Remove about a third of the bean stew and puree with a hand blender. Return to the pot, mix well and season the stew generously. Sprinkle it with the chopped parsley just before serving.
Serve with pita bread.

Tip

Instead of cherry tomatoes, the bean stew can also be made with vine tomatoes.

Pita bread

SERVINGS
4 pita breads

PREP TIME
50 MIN.

STANDING TIME
1 HOUR.

INGREDIENTS

250 g wheat flour
1 level tsp salt
150 ml lukewarm water
1 tsp sugar
20 g fresh yeast (or 7 g dried yeast, see tip)
4 tbsp olive oil

Also

Wheat flour for processing
Olive oil for greasing

Preparation

Mix the flour and salt in a bowl. Mix the water and sugar, crumble in the yeast and dissolve it. Add the yeast mixture and olive oil to the flour, knead everything into a smooth dough and form into a ball. Cover and leave in a warm place for approx. 45 minutes until the volume has increased significantly.
Knead the dough again briefly with your hands on a lightly floured work surface. Divide into 4 equal pieces and form into balls. Cover them and let them rise at room temperature for another 15 minutes. Then flatten the dough balls with your hands, then carefully roll out or flatten them into a round shape with approx. 15 cm diameter.
Brush some olive oil on the STAUB Stackable Pan and heat it. Place one pita in it and bake over medium heat for about 5 minutes, turn over and bake for another 5 minutes until the dough is cooked. Bake the remaining pita breads in the same way.
Goes well with shakshuka and foul mudammas, a bean stew.

Tip

If you like, you can sprinkle the raw pita breads with white or black sesame seeds.

When using dried yeast, mix it with the flour and salt and dissolve the sugar in water. Add the water and oil to the flour-yeast-mix and proceed as described.