6.154 Shakshouka

6.154

8 (Mon) June 2015

Shakshouka

2.0

by Etihad Airways

on Flight EY 421

-Somewhere over Asia-

solo

Mission to Jordan, Day 1.

On my way to Amman.  Flying out late tonight, transiting in Abu Dhabi, arriving tomorrow midday.  Wednesday thru Saturday, participating in a workshop to support countries in strengthening their legal frameworks to restrict the marketing of junk food to kids.  Coming back Sunday evening.

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With high expectations for my first business class experience aboard Etihad Airways, I was very disappointed, starting with physical comfort.  The pod configuration felt cramped for my large frame.  Even worse, the seat frame had a hard ridge under the cushion that pressed into my heavy ass when reclining at a certain angle.  Also, the blanket and pillow were flimsy, like those back in coach.   As always, I was grateful for the opportunity — and to be fair, I wasn’t exactly miserable.

I was also underwhelmed by the food, but I’ll reserve detailed comment until I’ve seen what they serve on the return trip.

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Roast Turkey Sandwich (2.25) — with grilled Mediterranean vegetables, Emmental cheese, and cranberry sauce.

Shakshouka is an Arabic egg dish.  Starts with a simple sauce of tomatoes, onions, and chilies, along with herbs (e.g., cilantro) and spices (e.g., cumin), simmered for 20 minutes or so in a tagine or low pan.  Eggs are cracked into/on top of the sauce and simmered for a few more minutes until poached.  Typically served for breakfast, often with bread.

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Balaleet (0.5) — on the connecting flight from AUH to AMM; “Emirati-style breakfast with shredded egg;” short and crumbly noodles, sweet and cinnamony; spongy egg.

The shakshouka served on the plane bore little resemblance to the dish in its classic form.  Described on the menu as “cumin-scented scrambled eggs with chicken kebab, foul medames, cumin ratatouille, and harissa potato cake.”  Not bad as well-balanced meal, but not what I was expecting.

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