We have all drooled over a bubbling pot of Shakshouka, the deliciously spicy and rich breakfast stew from Northwestern Africa. But, did you know that this dish had not one, but two delicious culinary cousins? They’re called Taktouka and Chakhchoukha (which is also spelt Chekhechoukha) and despite having roots in the same region, they have a lot of differences. Here is a deep dive into all of their similarities, differences and more!
A Deep Dive Into Shakshouka, Taktouka And Chakhchoukha
We will dive into the differences between these dishes shortly. Before we do, it is important to mention that these dishes also have a lot of similarities. The first similarity to strike any reader is, perhaps, the similar-sounding, albeit complicated, names.
In addition to this, the three dishes have originated in the Maghrebi region which is Northwestern Africa. The three dishes also have three key ingredients in common. They are paprika, tomatoes and cumin. Here’s how the three dishes are distinct from each other.
1. Shakshouka
Shakshouka is pretty widely known at this point. Many people think that it originated in Turkey, Israel, or some other Middle Eastern country. But that is not the case. It originated in Tunisia. However, it is also very popular in countries such as Algeria. It is also spelt Chakchouka and is frequently confused with Chakhchoukha, a dish that we will also go into.
Region of Origin: Tunisia
Dish Type: Stew
Key Ingredients: Eggs, Paprika, Cumin, Tomatoes, Onions, Parsley, Peppers
Also Read: Muhammara & 3 Other Middle Eastern Features Among The Top 10 Best-Rated Vegetarian Dishes
2. Taktouka
Taktouka is less of a main course and more of a side dish. It can therefore be put under the category of salad. Although, Indians would sooner compare it to a chutney. It is eaten with bread and is said to have originated from Morocco.
Region of Origin: Morocco
Dish Type: Salad
Key Ingredients: Paprika, Cumin, Tomatoes, Parsley, Garlic, Tomatoes, Coriander, Green Peppers
3. Chakhchoukha
Chakhchoukha, which is also spelt as Chekhechoukha, is a stew. Its main ingredient is lamb and is eaten with a thin Algerian flatbread called Rougag. Think of it as an Algerian Roti Saalan.
Region of Origin: Algeria
Dish Type: Stew
Key Ingredients: Paprika, Cumin, Tomatoes, Lamb, Onions, Garlic, Chickpeas, Ras El Hanout, Red Chili Peppers
Also Read: From Nachos To Butter Chicken, 20 Iconic Dishes That May Be Younger Than You!
Would you like to try these sister dishes of Shakshouka? Did you know about these dishes? What did we miss? Let us know in the comments below!
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