This one-pot dish is served throughout Israel, although legend says it comes from Tripoli. I'm sure every country would like to take credit for this one. It's the perfect combination of Italian and Northern African cooking, eventually perfected in Israel. There's even a famous restaurant in old Yaffo named after this dish. They make it over an open flame in individual pans and then straight to the table, still sizzling. <br />The ingredients are usually on hand so its a meal you can make anytime. I've made this innumerable times at the beach or camping out. No forks needed, just a cutting board, a pot and some bread. <br />If you're missing an ingredient, don't worry, it'll still turn out fine. It's a very forgiving dish. Likewise, feel free to add more stuff like chick peas, feta, sausage, etc, as long as you can swoop it up with a piece of bread. <br />Easy to make, and fun to eat, this recipe's heat can be adjusted to taste although hotter is better in my humble opinion.

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