A Taste of the World
Author Nati Smith sets the table in her Santa Barbara abode.
Written by Joan Tapper | Photography by Sara Prince
When Santa Barbara–based Nati Smith sat down to write Mish and the Recipe for Adventure (Wise Ink Creative Publishing, $23), a heart-warming children’s book with illustrations by Guillermo Alonso, she had several goals in mind. As a Jerusalem native, Smith aimed to introduce children to international culture through fun recipes from around the world, while also bringing mindfulness to the kitchen. Her story focuses on a young rabbit, Mish, who enters a cooking competition against other talented chefs. As Mish advances to the finals, in part thanks to spiritual practices that help her keep calm, she wows the judges with a comforting childhood favorite made with a secret ingredient—love.
Smith says, “Mish is a journey of friendship, food, culture, believing in yourself, and overcoming obstacles with affirmation and love.” That message has resonated with children and adults alike. “Many parents have shared pictures of their kids reading the book along with loving comments about their experience with Mish,” she adds. “All of these incredible reactions have filled my heart with love and smiles and given me much inspiration and encouragement for the upcoming chapters in the Mish series.”
a Moroccan tagine from a family trip to Morocco.
Nati Smith’s Shakshuka
Shakshuka and charcoal sesame bread from local Oat Bakery.
About 6 medium tomatoes
1 tablespoon avocado oil
1 yellow bell pepper, seeds removed and chopped roughly
1 red bell pepper, seeds removed and chopped roughly
1 bunch green onions, chopped (green parts only)
3 to 4 artichoke hearts, thickly sliced
2 handfuls cherry tomatoes, halved
½ to 1 teaspoon dried oregano
½ to 1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon Himalayan pink salt
¼ teaspoon freshly ground black pepper
2 handfuls fresh spinach leaves
5 to 6 eggs
Za’atar
Tahini
Maldon smoked sea salt (optional)
Sumac
Olive oil
Fresh cilantro, chopped, for garnish
A tablespoon of love
Bring a pot of water to a boil. Meanwhile, use a sharp knife to score each medium tomato on the bottom (opposite the stem end), making an X. Keep any juice that is released. Drop the tomatoes into the boiling water and cook for 1 minute. Transfer to a bowl of ice water. With a knife or a spoon, peel off the skin and cut the tomatoes into rough cubes or slices.
Place the avocado oil in a large pan over medium heat. Add the chopped bell peppers and sauté for a few minutes, until soft. Add the green onions and artichoke hearts and continue to cook. Add the cherry tomatoes and boiled tomatoes (with the juices they released while cutting). Stir and add the oregano, basil, paprika, Himalayan salt, and black pepper. Stir well. Cook for about 10 minutes, stirring occasionally. If you need more liquid, add hot water, but just a little at a time—you want the consistency to be thick, not watery.
Add the spinach and stir. Taste and add more seasoning as needed.
Crack the eggs and add them to the shakshuka stew. Sprinkle each egg with salt, black pepper, and za’atar.
Cover with a lid and cook just until the egg yolks are a bit runny and soft. Alternatively, you can put the pan, uncovered, in an oven that was preheated to 350°F. Bake until the eggs are a bit runny and soft.
When the eggs are done, drizzle them with tahini and sprinkle with Maldon salt (if using) and sumac. Drizzle with a bit of olive oil and garnish with fresh cilantro.
