{"id":10597,"date":"2016-02-09T10:11:30","date_gmt":"2016-02-09T02:11:30","guid":{"rendered":"https:\/\/booky.ph\/blog\/?p=10597"},"modified":"2019-12-09T14:08:06","modified_gmt":"2019-12-09T06:08:06","slug":"wildflour-cafe","status":"publish","type":"post","link":"https:\/\/booky.ph\/blog\/wildflour-cafe\/","title":{"rendered":"Why Wildflour Cafe’s Shakshouka Should Be Your Next Kitchen Project"},"content":{"rendered":"

This underrated dish from Wildflour is a must try!<\/p>\n

<\/p>\n

Originally produced by Cathie Carpio<\/strong><\/p>\n

The excellent selection of bread and pastries, which includes bacon sticky bun, bomboloni, cream cheese logs, and peanut butter donut just to give a few, would immediately wow a diner upon entering the restaurant. Kimchi fried rice, chorizo fundido and roasted bone marrow are also the top choices when dining at any of the 4 Wildflour branches<\/a>.<\/p>\n

However, there is so much more to love about this restaurant, especially since it has mastered the creation of comfort food that appeals to local and foreign diners. One of the dishes you should definitely try on your next visit is its take on a popular Middle Eastern & North African specialty, the Shakshouka<\/em><\/strong>. All the spices–sweet, sour and spicy–come perfectly together and leave a comfortable feeling with every bite.<\/p>\n

So WHY should this Shakshouka be your next kitchen project? Because it is packed with flavors, can be eaten any time of the day, and most of all, it’s super easy to make! So easy that all you need is one pan.<\/em><\/strong><\/p>\n

A traditional shakshouka is is made of poached eggs, tomatoes, chili peppers, onions, and spices. Chef Allen shows us how to make one in 6 easy steps:<\/p>\n

1. Peppers are roasted until totally black. Peel skin then remove seeds.<\/h2>\n
\"Roasted
Photo from Relishing It<\/a><\/figcaption><\/figure>\n

2.Onions and garlic are saut\u00e9ed until onions are soft and garlic is fragrant.<\/h2>\n
\"\"
Photo from The Mediterranean Dish<\/figcaption><\/figure>\n

3. Harissa is then added and cooked for a few minutes.<\/h2>\n

(Note: Harissa is a North African condiment made mostly from peppers and spices.)<\/em><\/p>\n

\"Harissa\"
Photo from Relishing It<\/a><\/figcaption><\/figure>\n

4. Add the tomatoes and peppers and braise at low heat for 2 1\/2 – 3 hours. Season with salt, pepper, and chili flakes as needed.<\/h2>\n
\"Cooking\"
Photo from Pick Up the Fork<\/a><\/figcaption><\/figure>\n

5. Crack fresh eggs into the mixture and bake until eggs are cooked to desired doneness.<\/h2>\n
\"cooking\"
Photo from From the Little Yellow Kitchen<\/figcaption><\/figure>\n

6. Garnish with fresh herbs and labneh. Serve with bread.<\/h2>\n
\"Tomato
Photo from Food Day<\/a><\/figcaption><\/figure>\n

Bonus: Add desired meat, seafood, veggies and other ingredients as you wish.<\/h2>\n

Easy breezy right? So the next time you\u2019re craving for this beautiful dish and can\u2019t go to Wildflour, try recreating it at home instead. Shakshouka is undoubtedly a masterpiece that every aspiring culinarian would want to add to their skills set.<\/p>\n

In case you didn\u2019t know, Wildflour is Booky Prime<\/a> partner, which gives you a 100-peso discount off your total bill when you book a table through the Booky app or the web. You can even get a surprise free dessert to end your meal perfectly!<\/p>\n

Book a table now and get P100 off!<\/strong><\/a>
\nView the full menu<\/a>
\nView their Instagram account<\/a>
\nSelect a branch: wildflour.bky.ph<\/a><\/p><\/blockquote>\n

Article by: CATHIE CARPIO<\/strong><\/h5>\n","protected":false},"excerpt":{"rendered":"

This underrated dish from Wildflour is a must try!<\/p>\n","protected":false},"author":42,"featured_media":10979,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[539],"post_tag":[660],"malls":[],"booky_location":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/10597"}],"collection":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/users\/42"}],"replies":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/comments?post=10597"}],"version-history":[{"count":36,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/10597\/revisions"}],"predecessor-version":[{"id":145820,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/10597\/revisions\/145820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media\/10979"}],"wp:attachment":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media?parent=10597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/categories?post=10597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/post_tag?post=10597"},{"taxonomy":"malls","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/malls?post=10597"},{"taxonomy":"booky_location","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/booky_location?post=10597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}