Shortcut Shakshuka

shakshuka play

March 25th 2014By Jamie Geller

The ultimate Israeli one pan breakfast or anytime meal, Shakshuka is a dish of eggs poached or baked in a sauce of tomatoes, peppers and onions spiced with cumin, believed to be of Tunisian origin. I use prepared Matbucha (a cooked dish of tomatoes, peppers and garlic) as a super duper shortcut (hey, no knife or cutting board required!) for this favorite. “Beef” up your Shakshuka by adding feta, spinach or sautéed eggplant. Serve with fresh bread and chopped Israeli salad on the side. Fun fact: According to The Book of New Israeli Food: A Culinary Journey by Janna Gur (Schocken 2008), the name Shakshouka is derived from the Hebrew verb leshakshek, "to shake."


Roasted Potatoes with a Matbucha Sauce

Matbucha Potatoes

March 13th 2015By Sina Mizrahi

The Sabra Matbucha provides the perfect flavoring for an easy sauce on Passover or anytime. The flavor really dresses up these simply roasted potatoes, but you can also add some optional extra spice if you’re like me.




February 8th 2013By Naomi Nachman


Lamb and Swiss Chard Shakshuka


Charif Recipe


October 21st 2010By Jamie Geller

Charif is the Hebrew word for sharp−and boy, does this recipe have a kick! It's not for the faint of heart. But that's the beauty of preparing a dish like this from scratch. You can make it mild or burning hot.


Beef Moussaka with Matbucha


Avocado and Tomato Matzah Pizza

avocado matzah pizza

April 4th 2014By Jamie Geller

This dressed up version of matzah pizza is not only prettier but heartier than the classic.