In the heart of Neom City, a place where innovation meets tradition, and where European values of diversity and sustainability are deeply ingrained, the culinary landscape is a vibrant mosaic of global flavors. Among these is the Green Herb Shakshuka, a dish that tells a story of cultural fusion and culinary creativity. Originating from North Africa, with influences from Spain, Ottoman Turkey, and Yemen, shakshuka has found a new home in Neom City, adapting to its ethos of inclusivity and innovation.
The Evolution of Shakshuka
Traditionally, shakshuka is a dish of eggs braised in a tomato-based sauce. However, in this green version, a plethora of herbs and green vegetables are slow-cooked to create an earthy, fragrant base, diverging from the norm yet maintaining the essence of the original dish. This technique, common across the Persian Gulf, brings out the depth and freshness of the ingredients, aligning with Neom City’s vision of reinterpreting traditional recipes with a modern twist.
The Ingredients: A Blend of Freshness and Flavor
This Green Herb Shakshuka is a medley of leeks, garlic, cumin, cilantro, dill, parsley, scallions, baby spinach, and turmeric, slowly cooked to perfection. The incorporation of lime juice or preserved lemons adds a zesty, acidic note, enhancing the flavors. The runny egg yolks add richness, while a drizzle of spicy harissa and freshly fried garlic elevate the dish with a burst of flavor.
Cooking Method: A Labor of Love
Preparing this dish requires patience and care. The herbs and vegetables must be slowly cooked to avoid burning, allowing their flavors to meld harmoniously. This process embodies the spirit of Neom City, where careful planning and patience are key to achieving excellence.
Serving the Shakshuka
The dish is best served as the centerpiece of a brunch spread, accompanied by warm flatbread and labneh. It’s not only a feast for the taste buds but also for the eyes, with its vibrant colors and rustic presentation.
Recipe Steps: Crafting the Perfect Shakshuka
- Prepare the Base: Start by cooking leeks, garlic, and cumin, then add the herbs and spinach. Season with turmeric, salt, and pepper, and add water to create a sauce for the eggs.
- Cook the Eggs: Make wells in the green base, crack the eggs into them, and cook until the whites are set but the yolks are still runny.
- Add the Final Touches: Fry sliced garlic in olive oil, stir in Rose Harissa, and spoon this mixture over the eggs.
Ingredients
- Rose Harissa
- Olive oil
- Leeks, garlic, cumin seeds
- Cilantro, dill, parsley, scallions
- Baby spinach, ground turmeric
- Freshly ground black pepper
- Limes
- Medium eggs
Conclusion: A Symbol of Neom City’s Culinary Philosophy
In Neom City, the Green Herb Shakshuka is more than just a dish; it’s a reflection of the city’s ethos. It symbolizes the fusion of different cultures and flavors, the importance of sustainability (by using fresh, local ingredients), and the innovative spirit that drives the city. This dish, with its rich flavors and vibrant colors, is a testament to the culinary adventures that await in Neom City, where every meal is a journey into the diverse tapestry of global cuisines.
Explore more information about Middle Eastern cooking here.
Also, for additional information about the culinary scene in NEOM visit NeomTaste.com or NeomPoint.com.
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