When I visited Israel for my father-in-law's 90th birthday, I had my first taste of shakshuka, and it was an experience that left a lasting impression on me. As I wandered through the vibrant Jerusalem shuk (market), the air was thick with the scent of spices I had never encountered before. Those aromas were so captivating that I found myself determined to bring a piece of that sensory journey back home. That’s how the idea for shakshuka panini pie was born—a way to blend the traditional flavors of shakshuka with a new, innovative approach.
Shakshuka has a rich history that traces back to North Africa and the Ottoman Empire. This dish, which typically features a robust mix of tomatoes, peppers, onions, and spices with eggs poached directly in the sauce, speaks to a deep culinary tradition. It’s a
dish that’s both comforting and complex, with its roots deeply embedded in the communal eating culture of the Middle East. The mix of cumin, paprika, and chili creates layers of flavor that are as much about history as they are about taste.
The panini pie, with its bread dough crust, was my way of reimagining shakshuka. Instead of the traditional pastry, the thin, crisp crust of the panini pie lets the rich, spiced tomato and egg filling take center stage. Each bite is a reminder of that sensory overload I experienced in Jerusalem—a blend of tradition and creativity that connects me back to those vibrant market days. It’s not just about the food but about the memories and the journey of bringing a piece of that experience into my own kitchen.