Hanukkah Face-Off: Sephardic Dish #6
Hanukkah is a time for enjoying Jewish culinary traditions with family and friends, and to that end we present a daily competition between Ashkenazi and Sephardic food, going up around sunset on the first seven days of Hanukkah - and presenting a wrap-up as the sun goes down on the eighth day. Whose food is the most appealing? Help us decide with your comments and social media shares.
This ancient dish might have been the world's first brunch. A North African Sephardic specialty popular in Algeria, Tunisia, and now in the Holy Land itself, shakshouka is a gritty and spicy tomato sauce in which eggs are poached, but still left a bit runny.
Eaten with hot, homemade, paper-thin pitas at Upper West Side Israeli restaurant Gazala, it's one of the perpetually popular brunch items. Of course you may also dip the french fries, and nobody's going to complain if you spoon a little of the sauce over the chopped salad either. It's that good.
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