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Can someone provide a source of info -- or explain the nuances of Middleeastern cooking when it comes to some dishes?
For example:
-- Shakshuka, seems to be an eggs-for- dinner dish... (Israeli)....vs.....recipes ...... Shakshouky, a roasted eggplant and peppers dish. (Lebanese)
Just Googling, when I search for Shakshouky ...more results come up for Shakshuka. But they don't seem to be the same dish at all. One is more a stew in a skillet base over which you cook eggs sunny side up style.....the other is a cooked "salad" served cold.
Other dishes I'd like some history on:
-- Fattoush...and
-- Fallafel
(I was in Israel, and boy oh boy, you wanted to get a friendly, but heated argument going -- ask someone whether falafel is originally Israeli or Lebanese/Arab in origin, and whose is the best.)
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