Recently, IKEA was nice enough to send me a little something. A beautiful plate and a recipe book full of IKEA recipes! As I was flipping through the pages, I saw a recipe for Shakshuka and ofcourse, knowing me, I was heart struck. Shakshuka is one of my all-time favorite breakfast recipes, and all for a good reason. If you’ve never tried it yourself, you need to ASAP.
It’s a combination of everything delicious you want in a breakfast: eggs, feta cheese, onions, garlic, tomatoes, and parsley. If your stomach is growling right now, you’re on the right track.
Here’s the recipe with a few tweaks of my own. Hope you like it!
- 3 large eggs
- half a yellow onion, diced
- 1 clove of girl, minced
- a handful of cherry tomatoes, diced in half
- 1 tbsp tomato paste
- 3/4 cup water
- 1 tsp paprika
- a few sprigs of parsley, chopped
- feta cheese, crumbled
- salt and pepper
- olive oil
- Heat a little olive oil in a pan.
- Fry the yellow onion with garlic for about 2-3 mins.
- Add the cherry tomatoes and a little tomato paste diluted in water, paprika, chili flakes, salt & pepper.
- Leave on low heat for 10 mins.
- Crack your eggs on top, cover for about 4 mins.
- Remove from heat, top with feta cheese and parsley.
If there’s one breakfast that we can all agree on, it’s got to be either pancakes or waffles. I feel like these are the two pillars of breakfast. You can never go wrong with them, and you can dress them up in so many different ways that it’s virtually impossible to get bored of them.
Today, I woke up craving a classic crisp waffle with something fruity on top. And that I had. This was the easiest thing to put together, but tastes like pure joy. Classic crisp waffles with honey yogurt and peaches. You can’t go wrong with those.
- 2 cups all purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 2 1/2 tbsp white sugar
- 2 eggs
- 1 1/2 cups warm milk
- 1/3 cup butter, melted then cooled
- 1 1/2 tsp vanilla extract
- 1/3 cup Greek honey yogurt (or a spoonful per waffle)
- peaches, sliced
- In a bowl, combine flour, baking powder, salt and sugar. Set aside.
- Preheat waffle iron.
- In another bowl, beat the eggs. Add in the milk, butter and vanilla. Pour the milk mixture into the flour mixture, beat until well blended.
- Spoon the batter into the preheated waffle iron. Cook the waffles until golden and crisp.
- Top waffles with a spoonful of Greek honey yogurt and sliced peaches. Devour.
Growing up in Dubai, away from home in Jordan, always had me missing the culture back home. Almost every summer, we would fly off to Jordan for a break to visit my grandparents. There were always so many things I liked about Jordan that we don’t get that much over here in Dubai, like the nature, culture, but most importantly, the food.
My favourite part of staying at my grandparents’ house was always, what we called, the kaak guy. Every Friday morning, we would wake up to his voice as he drove around our neighbourhood screaming ‘kaak kaak’. He’s basically Jordan’s version of the ice cream man, except he didn’t have a speaker blasting the classic ice cream truck sound on, he had one hell of a loud voice instead.
Kaak is basically a sesame crusted bread ring that comes in a specific shape, and is god sent. We generally have it for breakfast with a side of tomatoes and cheese, or sometimes it’s stuffed with the works instead. Till today, whenever anyone goes home to visit Jordan, our one request is for them to bring back Kaak. And although there’s something special about having to wait to have it once a year, I recently decided I wanted to have more of it, and not wait for that relative or friend to bring it back for me anymore. After only one try (I had thought it was going to be a difficult recipe to crack down), I nailed it! I wanted to share this delicious recipe with everyone else, as I’m positive anyone who tries it is going to love it just as much.
- 7g active dry yeast
- 1/2 tsp sugar
- 1 1/2 cups + 1/2 cup lukewarm water (separated)
- 3 1/2 cups all purpose flour
- 1 1/2 tsp salt
- 2 cups sesame seeds
- 1/2 cup molasses
- Blend the yeast and sugar with 1/4 cup of water from the first measure in a bowl. Set aside until it becomes frothy, about 5 minutes.
- Combine the salt and flour in a stand mixer with a dough hook. Add the yeast mix and the remaining first measure of water (1 1/4 cup water), and mix on low speed until a dough forms. Beat on low speed until smooth and elastic, about 5 minutes. You could also knead the dough by hand for 10-15 mins.
- Shape into a ball and place in a lightly oiled bowl. Cover with a clean cloth, and set aside to rise in a room temperature environment for an hour and a half.
- Preheat oven to 200 degrees Celsius.
- Knead the dough gently to remove any air bubbles. Then divide into 10 equally sized portions. Roll into balls, then cover and rest for 30 mins.
- Grease a baking sheet and line with parchment paper. Combine the molasses and the remaining 1/2 cup water, and mix well. Scatter the sesame seeds on a flat plate, and set aside.
- Roll the dough into 12 inch logs, squeezing the ends. One at a time, hold one end and twist the other to make a twisted rope (basically just twist the rope), then join the ends into a circle and seal the ends by squeezing tight. Dip into the molasses to moisten, and then directly into the sesame seeds to coat.
- Place on a baking tray, and then continue with all of the remaining dough. Set the rings aside until puffy, approximately 30 mins.
- Bake for about 20 mins, or until golden brown.
- Serve with cucumbers, tomatoes, black olives, and white cheeses like feta, akkawi cheese, halloumi cheese or even mozzarella.