The Turkish Şakşuka and the Israeli version, often referred to as Shakshuka, are both delicious and vibrant dishes, but they aren’t the same exact thing:u003cbr/u003eu003cbr/u003eu003cstrongu003eBase ingredientsu003c/strongu003e: In Turkish Şakşuka, the base typically consists of fried or roasted eggplants, tomatoes, peppers, and onions, often with a tomato sauce on top. On the other hand, Israeli Shakshuka focuses on a tomato-based sauce with poached eggs as the main protein.u003cbr/u003eu003cbr/u003eu003cstrongu003eSpice profileu003c/strongu003e: The spices used in each dish differ slightly. Turkish Şakşuka often incorporates spices like ground coriander, cumin, paprika, and Biber Salçası (Turkish pepper paste), for a warm and aromatic flavor. Israeli Shakshuka leans towards spices such as cumin, paprika, and sometimes harissa for a bolder and spicier taste.u003cbr/u003eu003cbr/u003eu003cstrongu003eServing styleu003c/strongu003e: u003cbr/u003eWhile both dishes are typically enjoyed as a main course, the serving style can differ. Turkish Şakşuka is often served at room temperature or cold as a meze (appetizer) or a side dish alongside other Turkish dishes. Israeli Shakshuka is commonly served hot, straight from the pan, with the poached eggs nestled in the tomato sauce.u003cbr/u003eu003cbr/u003eu003cstrongu003eRegional variationsu003c/strongu003e: Both dishes have regional variations within their respective countries. For example, Turkish Şakşuka can vary in terms of ingredients and spice levels depending on the region. Similarly, Israeli Shakshuka may feature additions like feta cheese, bell peppers, or different herbs based on personal preference or regional variations.