MEANINGFUL MEALS
Celebrate special occasions – or just make Tuesday night dinner extraordinary – with these beloved dishes from local chefs PHOTOGRAPHY BY JAMES STEFIUK
SHAKSHUKA
By Jamil Kadoura of Mediterranean Deli SERVES 8 5 cloves of garlic, finely chopped 2 oz. extra-virgin olive oil 2 Tbsp. harissa (found in Middle Eastern markets) 2½ Tbsp. tomato paste 2½ whole red bell peppers, cut into ¼-inch cubes 1½ tsp. cumin 1 tsp. salt 5 large ripe tomatoes, chopped 5 large eggs (organic eggs recommended) Serve with 1 cup of labneh (a Mediterranean yogurt) and pita Saute garlic and extra-virgin olive oil on low heat for 2 minutes. Add harissa, tomato paste, red bell pepper, cumin and salt. Simmer over low heat for 10 minutes. Add chopped tomatoes, and simmer for 10 more minutes until the mixture is soft and well blended. Crack eggs on top of the mixture, 1½ inches apart. Drag egg whites with a fork. Cook for about 8 minutes, until egg whites are done, and egg yolks are runny. Scoop portions with 1 egg and serve with 1 tablespoon of labneh and pita on the side.
Mediterranean Deli Offers healthy vegan, vegetarian and gluten-free options as well as meats from the grill. Open for dine in, takeout and delivery. 410 W. Franklin St. Chapel Hill 919 967 2666 mediterraneandeli.com
46 taste — 2020
WHAT MEMORY DOES THIS DISH EVOKE? This is originally an authentic Tunisian dish. I remember eating this dish very often growing up. My mom, who taught me how to cook [and helped me open Mediterranean Deli in 1991], made this for breakfast or lunch. This was a very cost-effective recipe for families. I have fond memories of our entire family gathered around the pan and eating shakshuka. A NOT-TO-MISS DISH ON YOUR MENU? The Moroccan lamb shank over Moroccan couscous. Our falafel is the best, my mother’s recipe. The made-from-scratch baklava is [also] a must try.