this post was submitted on 03 Nov 2025
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Cooking

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Not shakshuka (lemmy.world)
submitted 5 months ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world
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This is your standard Moroccan shakshuka base of red bell peppers, onion, garlic stewed tomatoes, a lot of spices and served with a side of fresh baked bread. Except instead of poaching eggs in it I use a pound of ground beef and double the spices. It's more like a Moroccan seasoned chili. So I gave it some avocado and sliced serrano.

Cost per person, $2.98 Partly because home made bread comes out to just 77¢ a pound, avocados are pretty cheap these days and the red bell peppers came from my garden.

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[–] Madzielle@lemmy.dbzer0.com 1 points 5 months ago (1 children)

Honestly, you made this recipe by adaptation no? So why argue about authenticity when you made this recipe up yourself?

[–] FauxPseudo@lemmy.world 1 points 5 months ago

If someone wants to call this a chili that's fine. I did it myself. But to say you can just use coriander seed as a substitute for cilantro goes well beyond that. Saying coriander is a completely normal thing to put in a chili is not true. To speculate on the origins of chili with no citations supporting your claim is just making stuff up.

I don't have a problem with the general vibe. I have a problem with the specific claims. It's like claiming that eggs and bread crumbs are perfectly fine in a hamburger mix. That's a pan fried meatloaf, which sounds pretty tasty right now.