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This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink articles on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion. |
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I'm not sure whether this article and chakchouka should be merged, but they seem to describe the same dish. -- Gyrofrog (talk) 19:27, 14 September 2007 (UTC)
- It comes originally from North Africa and seems to be an amazigh word. As many recipes in Israel, that come from East or South Europa, North Africa or Middle East, it can't be said properly «israeli recipe», as it can be said « jewish recipe ». I'm asking an amazight speaker about the meaning, to confirm that it's a north african word. Anyway, «shakshouka» and «chakchouka» (also said «choukchouka», «tchoutchouka», «tatouka», etc.) are the same, except that there's local variants: in Algeria and, as I can know it, in Morocco, it never contains meat; in Tunisia it can contain «merguez»; some variants are made without eggs. Olivier Hammam 09:42, 23 October 2007 (UTC)
- Y Done. I forgot to mention it yesterday, but I've completed the merge. Someone had set up a redirect, but didn't move the content from the other article. -- Gyrofrog (talk) 22:49, 16 November 2007 (UTC)