Fusion Food Recipe | 26 Dec 2022 | Recipes: Shakshuka & Perde Pilav | Chef Mahnoor Malik | Masala Tv

Method
First of all, preheat your oven to 220 degrees Celsius.
Lightly oil a baking tray and add your potato.
Bake for around 20 minutes, flipping once, until the potato is soft on the inside and starting to crisp on the outside.
Meanwhile, add sunflower oil to your frying pan and heat on a medium to high setting.
Add your aubergine and fry until softened and browning.
Place your potato and aubergine in a large serving bowl and leave to cool.
Now, using the same frying pan that you used for your aubergine, begin your tomato sauce
Gently heat 1 tbsp sunflower oil and add your onion and peppers.
Sauté until your onion and pepper is starting to soften. Around 5 minutes.
Now add your tomatoes and garlic. Stir and simmer until your tomatoes have broken down.
Add your dried herbs, spices and salt & pepper then stir.
As your tomato sauce reduces, add a splash of water, your vinegar and sugar.
Stir everything together and do a taste test. Add more seasoning if necessary.
Allow your tomato sauce to simmer for 20 minutes or so to let the flavours infuse, adding a splash of water if it starts to get too dry. You are aiming for a medium-thick sauce.
Now pour the sauce over the potato and aubergine and gently mix together to create your Turkish şhakşhuka.

Method
Put the chicken in a pot, add 3 glasses of water and boil. You will use 2 glasses of boiled chicken broth for rice.
Then, cut the boiled chicken into small pieces. Put the currants in lukewarm water. Add hot water and salt over the rice and wait 20 minutes.
Melt the butter in a pot. Brown the pine kernel or almonds with the butter. Then, add the rice and brown on low heat for a while.
Add the salt and spices and mix. Later, add 2 .5 glasses of chicken broth and currants/raisins and cook the rice until it boils down.
For dough, mix eggs, yoghurt, olive oil and salt in a bowl. Add flour little by little and knead. Then, smear butter all over the cake tin. Make decorative shapes with almonds on the base and sides of the cake tin.
Roll out ¾ of the dough with the help of a wringer and arrange it so that it covers all parts of the cake tin.
Add the chickens in pilaf and mix all of them together. Fill the pilaf in cake tin. Roll out the remaining dough and cover the cake tin with this dough.
Bake in a preheated 190-degree oven for 30 minutes. After it’s cooked, take it out of the cake tin and serve it hot.