From the mediterranean to the Orient
The history-steeped countries of the Levant have always been the link between the Orient and the West. The eastern Mediterranean – parts of Turkey, Syria, Lebanon, Jordan, Israel and Palestine – is known for its spices and enjoyment of food. What sets the cuisine of these countries apart is their aromatic, light nature. Other advantages: many dishes are prepared quickly and are very healthy.
The love for Levantine cuisine is also fuelled by the fact that typical dishes from the Middle East work well with fresh vegetables such as beans, cucumbers, tomatoes or carrots and also combine these with so-called superfoods such as nuts or raisins. Meat dishes generally use chicken and lamb, and in combination with the special spices and spice mixtures, they are extremely digestible and often have nutritional added value that can be achieved, for example, through the use of cumin.
Shakshuka is no longer a secret
In the Arabic sense of the word, it is a mixture of eggs, different vegetables and spices. The composition of ingredients may vary. The dish, which is particularly popular in Israel today, is said to originate from North Africa. There the speciality is common in Tunisia, Algeria and Egypt. Similar dishes are also available in other countries, such as menemen in Turkey or pisto in Spain. Shakshuka is rightly one of the most popular dishes of the Levant. Sun-ripened tomatoes, translucent sautéed onions and aromatic paprika combine in the pan with spicy cumin, garlic and pepper to create a delicious vegetable dish. Chilli ensures a spicy kick and the eggs poached in the vegetable sauce with a little fresh parsley on top round it off perfectly. Whether you eat the dish, as the Israelis do, for breakfast, or enjoy it with pitta or white bread straight from the pan in the evening is up to you. One thing is certain: you shouldn't miss out on this delicious dish!
