Red cabbage. A vegetable which is rather foreign to me. Sure I ate it many times in salads, but when it comes to using it as an ingredient myself, well, we generally look at each other in the market for a few minutes and then I move forward to another vegetable, continuing our mutual indifference. This weird relationship ended with this soup.
There are 3 dishes in my life that the word “shakshouka” has been associated with since my childhood. And they all point to different parts of my life.
I must admit that I was slightly suspicious about the idea of “hot hummus” when I first saw a recipe in the mezze cookbook I bought in Istanbul last summer. I am not a big fan of hummus anyway, but when it’s hot, I thought it might feel too heavy. Oh boy, was I wrong.. Not only it is light, but also it is so delicious that I could probably eat the whole pot when I first made it.
My mother was always amazed that I’ve loved okra so much. She could hardly make me eat many other things that most people love. But with okra, she didn’t need to force me at all – which was odd because nobody in the family except for her and me liked this beautiful vegetable. Oh wait. No it is a fruit, because it has seeds.