Forklore

Chef Alon Shaya of New Orleans came to the US from Israel as a child, and food quickly became his tools for making friends and finding comfort. On this episode, he cooks his version of Shakshouka with Zhoug (a fresh herb and pepper sauce), shares his secrets for making the perfect sauce with runny egg yolks-and he talks about how this dish got him in trouble as a teenager. Chef Shaya shares more about his debut cookbook, Shaya: An Odyssey of Food, My Journey Back to Israel. Get his recipes for Shakshouka and Zhoug on ForklorePodcast.com.