Usually I am unable to appreciate restaurant food from my heart, even if it is awesome to taste. Dubai offers delicious food options in almost every cuisine you could think of, the bit I stay dubious about is the quality of the ingredients that go into making this food, where do the ingredients come from and which oil did they use? Is it the hormone laden, pesticide showered, colorful plump stuff flown in from half way across the world because it looks good, tastes indistinguishable and the margins are great. However when I got an invite for a breakfast at Baker and Spice I heartily accepted. The place is picky and known to source locally/regionally. Their philosophy is local, organic, fresh and homemade. What was delightful about the breakfast was that it was attended by the local Emirati farmers that supplied the vegetables and eggs that the breakfast was cooked with.
The food was set on a long table in the middle of the restaurant- buffet style and what I ate was, their version of popular Israeli street food that go by the name of Shakshuka and Sabih. The dishes were cooked just right, with fresh ingredients shining through and served the way they are supposed to be- i.e. the cooking pan straight onto the table. I could taste it with both my tongue and heart, I left promising myself to return sometime for other delights and meanwhile give the Shakshuka and Sabih a try at home with my own Indian touch.
Eggs and particularly egg whites are a fabulous protein source infact as Dr Pierre Dukan says, in practice, other than egg whites, no food is pure protein. It is a great start to the day for everyone and today we cooked Indianised Shakshouka recipe for breakfast at home, this is how we made it.
SHAKSHOUKA- THE INDIAN WAY
2 tablespoons sesame oil
2 tablespoons diced red onion
1/2 tsp garlic
1/2 tsp ginger
1/2 tsp green chilies deseeded and chopped
1/2 tsp each on cumin powder, coriander powder, red chili powder, turmeric and garam masala
1/4 cup coconut milk- diluted with 1/4 cup water
1 table spoon tamarind paste
1 table spoon fresh green coriander chopped
salt to taste
Heat the oil and add to this the onions, as they start to glisten add the ginger, garlic and green chilies. Saute and add all spices except garam masala. Add the diluted coconut milk and the tamarind paste, mix in well and let simmer for 10 minutes. Blend in a blender to get a smooth gravy and return to fire. As it starts to simmer make wells inside gravy as it thickens and slide one egg each of these wells with whole yolks. Let the eggs poach in the gravy till the egg whites appear, while the yolks are still runny. Season with salt and fresh green coriander and take the pan straight to the breakfast table.