This is a vegan recipe.
My vegan daughter learned about shakshuka from a lovely girl we met in Nile cruise, who had fallen in love with it in Israel. I had actually made shakshuka before, while exploring the cuisine of Gibraltar, but clearly she didn't remember it. She had since been asking me to make it for her so when I came across this vegan Israeli version, I had to try it.
Apparently, corn shakshuka is, or was, a trend in Israel (circa 2020). It's slightly sweeter than the traditional version, but just as addictive. My daughter really liked it. Serve it with bread to soak up the sauce.
- 6 fresh ears of corn, shucked
- 1 Tbsp olive oil
- 6 scallions, white and light green parts only, sliced
- 3 tomatoes, cubed
- 1 tsp sweet paprika
- 1 tsp hot paprika
- 1 tsp spicy paprika
- salt & pepper to taste
- 2 Tbsp chopped parsley (optional)
Place a ear of corn in a shallow bowl and, using a sharp knife, cut open the kennels. Work vertically, one line at the time. Using the side of the knife, press over the opened kennels until the creamy liquid comes out. Discard the cob and repeat with the rest of the ears of corn. Set aside.
Heat olive oil in a saute pan over medium-high heat. Add the scallions and fry for 2-3 minutes. Add the tomato and continue sauteing, stirring frequently, until the tomatoes are soft, about 5 minutes.
Season with the paprikas, salt and pepper.
Mix in the corn cream and cook for a couple of minutes. Transfer to a serving dish and sprinkle with parsley.
Adapted from Karen Chernik's recipe at Forward
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