Everything Bagel Green Beans

Everything Bagel Green Beans

This is one of those recipes that is hard to even call a recipe. There are only four ingredients. The “cooking technique” is microwave. And that’s pretty much it. The key is to use fresh crisp green beans. And if you are really against using the microwave to cook with you can always steam the beans the old fashioned way. No judgements here.

Everything Bagel Green Beans

Prep Time2 mins
Cook Time3 mins
Course: Side Dish
Keyword: green beans, side dish, vegetarian
Servings: 4 people

Equipment

  • microwave

Ingredients

  • 1 bag “Microwave in Bag” Trimmed Green Beans
  • 1 Tablespoon Olive Oil
  • 2 Tablespoon Everything Bagel spice mix
  • 1/4 Cup Roasted Slivered Almonds

Instructions

  • Cut the corner of the bag of green beans and microwave 3 minutes.
  • Carefully remove hot beans from the bag into a serving dish.
  • Add olive oil, spice mix and slivered almonds.
  • Gently toss to combine.

Notes

I use  Trader Joe’s Everything Bagel Seasoning but you can combine white and black sesame seeds, dried onion and garlic and sea salt to make your own.

Cookbook Review: Sababa: Fresh Sunny Flavors from My Israeli Kitchen by Adeena Sussman

If Labor Day is meant to be a celebration of the end of summer and vacation, then the day after Labor Day should be the celebration of a return to routine. If you’re a mother like I am then the day after Labor Day might also be a call to celebrate because your kids return school, and you can finally get back into the rhythmic schedule of lunch packing, carpool, and evening homework. When I dropped off my youngest for his first day of school last week I marked the occasion with a stop by one of my favorite bakeries for a freshly squeezed orange juice and a buttery chocolate croissant. As I headed towards home I called my local Barnes and Nobel to ask if they had Adeena Sussman’s book Sababa, Fresh, Sunny Flavors from My Israeli Kitchen, available for purchase. It was being released that day and I realized I had never bought a book on the same day that it came out. As a gift to myself, (for surviving the summer and it’s my birthday month and I’m an adult and don’t need to justify buying something nice), I picked up a copy of the book to fully mark the festive nature of the day.

How do I translate sababa? It’s one of the first Hebrew slang words I learned so many years ago. And like so many other Hebrew slang words, it’s borrowed from Arabic, used to fill in the 2000 year gap between the ancient Biblical language and the modern spoken lexicon. In short, sababa means “it’s all good”. Usually used in response to, “How are you?”, or “What’s new?”, sababa is the catch all phase that translates to, “I can’t complain”.

I planned my Shabbat menu around the book and dove into the vibrant Israeli flavors that I’ve come to know and love since I first discovered them as a young bride so many meals ago. For starters I added the Cabbage, Apple and Pomegranate Slaw with Cumin Dressing to our regular lineup of appetizer salads. Crunchy, nutty, sweet and tart with a Dijon dressing, this recipe checks all the boxes of what makes up a great slaw.

For the second course I used salmon to make Herbed Fish Kababs. Coated in a chimichuri like paste of cilantro, parsley and mint, this dish was a perfect compliment to the starter salads.

As a side dish to our main course I made the Tahini-Glazed Carrots. I added sweet potatoes to the mix to beef it up. Laced with silan, the glaze would also make a great dipping sauce for fried cigars or to be used as a salad dressing. Per Sussman’s recommendation, make double, it will not go to waste.

As part of Shabbat lunch I served Shawarma Pargiyot to accompany the chulent. I grilled them the day before and they were still so tender and juicy.

For dessert I made the Pistachio Crusted Lemon Bars. As someone who does not care so much for baking, I really appreciated the details that this recipe provides. The crust is delicate yet holds together and the curd didn’t run out when slicing the bars. Not to mention the recipe is dairy free, so no need to substitute anything if serving them after a meat meal. Definitely a recipe I’m going to add into the rotation as lemon is one of my most favorite dessert flavors.

I didn’t stop with my Shabbat menu. On Monday I made the Chickpea and Spinach Hirira. A hearty Moroccan vegetable lentil soup, this recipe has everything to make a fabulous one pot meal. I served it with a crusty baguette on the side and enjoyed the leftovers for lunch the next day.

It was my husband’s birthday so for dessert I made one of his most favorite recipes, Fluffy Israeli Cheesecake. I’ve been making a version of this recipe that I got from my mother-in-law for years. What I really appreciated about Sussman’s version is the very technique specific instructions that yielded a perfectly well done cake. This Israeli style version of the classic New York dessert is a cross between a cheesecake and a souflée. Thus the light fluffy consistency that will leave you asking for seconds. This recipe alone is worth purchasing the book. My bets are that once you try the Israeli version, you might never to be able to enjoy a slice of the classic version again.

But I wouldn’t worry about not wanting to eat dry, dense, cake any longer. Once you start cooking with Sussman’s recipes you’ll find that everything is sababa, it’s all good.

*This is NOT a sponsored post. I am not being compensated in any way for references made to specific products or brands. All opinions are my own.

Golden Beet Caponata

Golden Beet Caponata

Caponata is an Italian vegetarian dish comprised of vegetables cooked separately and then combined. It’s usually made up of sautéed eggplant, peppers, tomatoes, onions and sometimes squash. Pickled elements such as capers, pickles and olives are often added to it giving it an added layer of textures and flavors.

I’ve created this version using beets, one of the symbolic foods served on Rosh Hashana and replaced the capers with fresh pomegranate seeds. The vinegar added after the dish is cooked brings out the fresh flavors of the vegetables. All together it makes for a fabulous first course salad to serve with challah.

The recipe calls for golden beets because I love the color but you can definitely use purple beets or a combination of both instead.

Golden Beet Caponata

Rosh Hashana and Fall flavored infused version of Italian caponata
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, dip, Salad
Cuisine: Italian
Keyword: appetizer, beets, caponata, Rosh Hashana, salad
Servings: 8 people
Author: Hana Itzhaki

Equipment

  • Instant Pot (optional)

Ingredients

  • 1 medium Eggplant cut into 2 inch cubes approx. 4 cups
  • 2 Tablespoons Olive Oil
  • 3 Golden Beets cut into 1 inch cubes approx. 2 cups
  • 1 Shallot diced
  • 4 Dates pitted and chopped
  • 1 Teaspoon Salt divided
  • 1 Tablespoon Tomato Paste
  • 1/2 Teaspoon Chili Flakes
  • 1/2 Cup Water
  • 2 Tablespoons Vinegar preferably pomegranate but apple cider or red or white wine will do
  • 1/4 Cup Toasted Pine Nuts
  • 1/4 Pomegranate Seeds
  • 2 Tablespoons Flat Leaf Parsley chopped

Instructions

Instant Pot Directions

  • Place cubes of eggplant in a large colander and sprinkle with 1/2 teaspoon of salt. Allow the eggplant to sweat 15-20 minutes to release moisture. Place eggplant cubes on a sheet of paper towels in a single layer and cover with a separate sheet of paper towels. Press on the top layer to wring out any moisture from the eggplant.
  • Set Instant Pot to Sauté on High. Once the pot is hot, add the olive oil.
  • Add the dried eggplant cubes to the hot oil and sauté 5-6 minutes, stirring frequently until cubes begin to brown.
  • Add shallot and sauté 30 seconds.
  • Add beets, dates, tomato paste, chili flakes and remaining salt. Sauté 1-2 minutes.
  • Add the water and scrape up any brown bits and deglaze the pot.
  • Set Instant Pot to OFF, close the lid being sure the release valve is in the sealed position
  • Set Instant Pot to Manual for 5 minutes.
  • NPR for 10 minutes, then QPR
  • Allow to cool completely.
  • Once cooled, add vinegar, pine nuts, pomegranate seeds, and parsley. Stir to combine.
  • Store in an air tight container refrigerated for up to 5 days. Freeze for up to 1 month. Makes approximately 4 cups

Stovetop Directions

  • Place cubes of eggplant in a large colander and sprinkle with 1/2 teaspoon of salt. Allow the eggplant to sweat 15-20 minutes to release moisture. Place eggplant cubes on a sheet of paper towels in a single layer and cover with a separate sheet of paper towels. Press on the top layer to wring out any moisture from the eggplant.
  • Heat a medium sized pot (preferably stainless steeover medium/high heat. Once the pot is hot, add the olive oil.
  • Add the dried eggplant cubes to the hot oil and sauté 5-6 minutes, stirring frequently until cubes begin to brown.
  • Add shallot and sauté 30 seconds.
  • Add beets, dates, tomato paste, chili flakes and remaining salt. Sauté 1-2 minutes.
  • Add the water and scrape up any brown bits and deglaze the pot.
  • Cover and reduce heat to medium low, stirring occasionally until beets are cooked through approximately 10-15 minutes, checking for doneness every five minutes.
  • Remove from heat and allow to cool completely.
  • Once cooled, add vinegar, pine nuts, pomegranate seeds, and parsley. Stir to combine.
  • Store in an air tight container refrigerated for up to 5 days. Freeze for up to 1 month. Makes approximately 4 cups.

Notes

Can’t find golden beets? Purple beets can definitely be used instead.

3 Ingredient Creamy Tomato Sauce

Spaghetti with Creamy Tomato Sauce

I came up with this recipe because I was tired of paying $15 for two servings of creamy tomato pasta takeout. It’s easy, quick, and in my opinion better than the takeout. The secret ingredient that adds all the flavor is harissa, a North African pepper paste. Many different varieties are available and some are spicier than others. Add a little at a time until you get the heat and flavor you prefer. I get my harissa from Le Market in Valley Village. It’s made fresh regularly. Just ask for it at the counter. It’s definitely worth getting because it adds tons of flavor to any savory dish.

Reasons why this sauce is the best:
1) Its only 3 ingredients! (No, I’m not counting the salt and pepper.)
2) It comes together in less than 15 minutes! Because its summer and less time in the kitchen is better for everyone.
3) It’s so tasty you might want to consider serving it as a creamy tomato soup or just put it in a ball jar and call it a creamy tomato smoothly. Go ahead, you have my blessing. I won’t judge you. It’s THAT GOOD! (If you are going to serve it as a soup don’t forget to top it with these super delicious multi-grain croutons! Yummy!
4) Everyone in my family enjoys this sauce. I can count on one hand the number of recipes that this is true for. One recipe, serving my whole family, WIN WIN!

*This is NOT a sponsored post. I am not being compensated in any way for references made to specific products or brands. All opinions are my own.

3 Ingredient Creamy Tomato Sauce

Prep Time2 mins
Cook Time10 mins
Course: Sauce
Cuisine: Italian
Keyword: creamy sauce, easy sauce, pasta sauce, spaghetti sauce, tomato sauce
Servings: 4 people
Author: Hana Itzhaki

Ingredients

  • 1 jar Marinara Sauce
  • 1 8 oz. container heavy whipping cream
  • 1-2 tablespoons Harissa
  • Salt and pepper to taste

Instructions

  • Put marinara sauce, cream and harissa into a medium sauce pot over medium low heat and whisk to combine.
  • Cover and simmer on low for 8-10 minutes but do not boil.
  • Serve with pasta and/or vegetable noodles and grated Parmesan cheese.

Anti Pasto Salad

The best salads don’t require a lot of prep but still deliver a variety of flavors and textures. My mother made this side salad for our intimate family 4th of July barbecue. It pared perfectly with grilled kabab and chicken thighs that we stuffed into pita and dressed with prepared tahina and matbucha. Anit pasto refers to the appetizer platter of vegetables, olives, cured meats and sometimes cheeses before a formal Italian meal. I’ve left this recipe parve and provided a list of suggested mix-ins to make it either meat or dairy.

In this take on anti pasto, other than the greens and the cucumbers, all of the ingredients come from either a jar or a can and require very minimal prep. The dressing comes from the vegetable marinades plus a little vinegar and some simple seasoning. It really doesn’t get any easier than that.

There are a myriad of options that can be added or swapped for other ingredients. If you are planning on serving it with a dairy meal, go ahead and add in some crumbled feta (my favorite way to eat it for lunch), or shaved Parmesan cheese. Make it a main course salad by adding grilled boneless, skinless chicken or as a hearty side with cubed dried salami and smoked turkey.

The measurements are for approximately four people for a side salad. Use your personal preference to double or triple or just finish what’s left in the jar or can depending on how big you want the salad to be and what ratio of greens to preserved vegetables you want. The amounts used for the dressing are more than what is necessary for one salad. If you are using a hearty lettuce like Romain or Kale, you can layer all of the salad ingredients in a bowl and refrigerate it up to a day in advance. Just wait to add the salt and pepper and dressing until you are ready to serve it.

Anti Pasto Salad

In this take on anti pasto, other than the greens and the cucumbers, all of the ingredients come from either a jar or a can and require very minimal chopping. The dressing comes from the vegetable marinades plus a little vinegar and the seasoning is simply salt and pepper. It really doesn’t get any easier than that.
Prep Time20 mins
Course: Appetizer, Salad
Cuisine: Italian
Keyword: antipasto, appetizer, salad, vegetarian
Servings: 4 People
Author: Hana Itzhaki

Ingredients

  • 5 ounce bag Romain Lettuce or Leafy Greens of Choice
  • 1 Persian Cucumber chopped into 1/2 inch pieces
  • 1 Roasted Red Bell Pepper from a jar chopped into 1/2 inch pieces
  • 1/2 cup Kalamata Olives
  • 1/2 cup Sun-dried Tomatoes packed in oil
  • 1/2 cup Marinated Artichokes
  • 1/2 Chickpeas from a can, drained and rinsed
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper

Dressing

  • 1/4 cup Sun-dried Tomato Oil
  • 1/2 cup Artichoke Marinade
  • 1/2 cup White Wine Vinegar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Pepper
  • 1/2 teaspoon Sugar
  • 1/4 teaspoon Chili flakes

Optional

  • Feta Cheese
  • Parmesan Cheese
  • Grilled Chicken
  • Capers
  • Marinated Mushrooms
  • Grilled Eggplant
  • Deli Meat cubed
  • Fresh Parsley

Instructions

  • Wash, dry and check lettuce. Place in a large serving bowl.
  • Add the cucumber, bell peppers, olives, tomatoes, artichokes and chickpeas.
  • Season with salt and pepper.
  • Mix all dressing ingredients together in a jar and shake to combine. Dress the salad with 1/4 cup of dressing. Reserve the remaining amount for a future salad or to use as a marinade. Toss to combine. Serve immediately.

Notes

There are a myriad of mix-ins that can be added or swapped for other ingredients. If you are planning on serving it with a dairy meal, go ahead and add in some crumbled feta or shaved Parmesan cheese. Make it a main corse salad by adding grilled boneless, skinless chicken or as a hearty side with cubed dried salami and smoked turkey.
The measurements are for approximately four people for a side salad. Use your personal preference to double or triple or just finish what’s left in the jar or can depending on how big you want the salad to be and what ratio of greens to preserved vegetables you want. The amounts used for the dressing are more than what is necessary for one salad. If you are using a hearty lettuce like Romain or Kale, you can layer all of the salad ingredients in a bowl and refrigerate it up to a day in advance. Just wait to add the salt and pepper and dressing until you are ready to serve it.

Summer Vegetable Cacio e Pepe

Summer Vegetable Cacio e Pepe

It’s the middle of summer and that means two things: 1) I don’t really want to cook, and 2) produce is at its peek. Tomatoes are the sweetest they are going to be all year. The squash are ginormous! I’m eating peaches, plums, berries and watermelon any chance I get just to keep them from over ripening. Not that I’m complaining. These are all good things that will pass too quickly.

Thankfully, because the produce is SO good right now you don’t need to do a lot to it to make it into an amazing meal. Less is definitely more here folks.

In Rome, Cheese (cacio) and Pepper (pepe) are the two magical ingredients and turn ordinary spaghetti into a rich and delicious dish. I’ve married the beautiful summer produce with this classic Italian pasta to create the ultimate, barely have to cook, summer meal.

There are a plethora of techniques for incorporating the cheese into the noodles. (Google it if you are interested.) The truth is that cheese doesn’t mix well into even the starchiest pasta water. So in this recipe I didn’t even try. I’m keeping the cooking to an absolute minimum here and letting all the magic happen on the plate and in your mouth which is where it should be.

And even though the days are so long and it feels like summer is never going to end, before you know it the farmer’s market peaches and plums are going to be replaced with apples and pears and the zucchini and yellow squash with pumpkins and gourds. So get to it and enjoy!

Summer Vegetable Cacio e Pepe

Beautiful produce combined with this classic Italian pasta dish to create the ultimate, barely have to cook, summer meal.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: cheese, Parmesan, pasta, summer cooking
Servings: 4 people
Author: Hana Itzhaki

Ingredients

  • 8 oz. Spaghetti
  • 3/4 teaspoon Salt divided
  • 1 teaspoon Olive Oil
  • 8 ounces Grape Tomatoes
  • 1 medium Zucchini
  • 1 medium Yellow Squash
  • 1/2- 3/4 cup freshly grated Parmesan Cheese.
  • Freshly Ground Black Pepper

Instructions

  • Cut the zucchini and yellow squash on a spiralizer using the medium size blade. If you don’t have a spiralizer, cut into thin rounds.
  • Bring a large pot of boiling water to a boil and add 1/2 t. salt. Cook the spaghetti 6-8 minutes until al dente. Do not drain. Do not over cook! Reserve 1 cup of the pasta water.
  • Heat a large stainless steel skillet over medium heat. Add the olive oil and swirl to coat.
  • Add the grape tomatoes and the remaining 1/4 t. salt. Cook 6 – 8 minutes until tomato skins begin to brown and split.
  • Using tongs, transfer the cooked spaghetti from the pasta water and into the skillet with the tomatoes. Add 1/2 cup of the reserved pasta water. Gently toss to combine.
  • Add the zucchini and yellow squash and gently toss to combine. Allow to heat through 2-3 minutes. If all the liquid evaporates, add more of the reserved pasta water.
  • Sprinkle with freshly ground pepper to taste.
  • Serve immediately. Using tongs, place one scoop of the hot spaghetti mixture onto a plate. Sprinkle with 1-2 tablespoons of grated Parmesan. Top with another scoop of the hot noodles and grated Parmesan.

Lentil Soup with Mix-Ins

Lentil Soup with Mix-Ins

We enjoy eating soup all year round. Lentil soup is great in the summer because it cooks quickly and isn’t too heavy. This recipe uses just a few ingredients to create rich, fiery, flavor. Add a hand full or two of chopped fresh herbs such as cilantro, parsley and mint into the soup or save them as part of the mix-ins so everyone can add their own amount and flavor combinations.

Lentil Soup Mix-Ins

I came up with the mix-ins to solve two issues: 1) No one in our family likes the same things in their soup. And 2) We needed to put a few random leftovers to good use. Creating a mix-in bar with whatever you have on hand will allow even the pickiest eater to make a dish to their liking. I hope it helps you make meal time a little more fun and enjoyable.

Lentil Soup with Mix-Ins

Prep Time10 mins
Cook Time30 mins
Course: dinner, Soup
Keyword: custom, lentil, soup
Servings: 4 people
Author: Hana Itzhaki

Ingredients

  • 3 tablespoons Olive Oil
  • 1 large Sweet Onion finely chopped
  • 3 Small Carrots finely chopped
  • 1 tablespoon Tomato Paste
  • 1-2 tablespoons Harissa *see notes
  • 1 teaspoon Turmeric
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 cup Red Split Lentils
  • 1/2 cup Small Whole Green Lentils
  • 8-10 cups water

Mix-Ins

  • Small Pasta cooked
  • Rice cooked
  • Beans cooked
  • Whole Grains
  • Vegetables roasted or sautéed
  • Fresh herbs finely chopped
  • Cheese shredded or crumbled

Instructions

  • Put olive oil in a large pot over medium heat.
  • Add onions and carrots and stir to combine.
  • Add tomato paste, harissa, turmeric, salt and pepper. Stir to combine.
  • Add lentils and water. Stir to combine.
  • Cover and bring to a boil. Reduce heat and simmer for 20-30 minutes or until lentils are cooked through.
  • Serve soup in individual bowls. Top with mix-ins.

Notes

*Harissa is a North African pepper paste. Many different varieties are available. Some my be spicier than others so add a little at a time and taste to see if you want it spicier. I get mine from Le Market in Valley Village. They make it fresh weekly and sell it there.

Pomegranate Iced Green Tea

with Spritzer and Cocktail variations.

Pomegranate Iced Green Tea

Pomegranate Iced Green Tea is the drink that gets me through the long, hot summer days. Whether I’m picking up my kids from camp, getting back from the pool or just looking for a late afternoon refresher, this is my go to drink of choice to keep me cool and calm until the sun finally sets. I love green tea because its caffeinated but won’t keep me up at night if I have a glass past 4 p.m. Instead of sweetening it with sugar, the pomegranate juice adds just the right amount of sweet and tart flavor.

It makes a great base for a wine spritzer by adding sparkling Muscato wine or use it as a mixer and add a little liquor to make it into a super refreshing cocktail. I keep a pitcher of this tea in the fridge all summer long so it’s always ready to go whenever I crave it, usually between 3-4 in the afternoon when I realize there are still around 5 hours until the sun actually sets.

Make a pitcher and take a minute to enjoy the long summer day. Before you know it, the kids will be back to school!

Pomegranate Iced Green Tea with Spritzer and Cocktail variations.

Iced green tea with pomegranate juice and iced tea cubes
Prep Time10 mins
Cooling and chilling time2 hrs
Total Time2 hrs 10 mins
Course: Drinks
Cuisine: summer
Keyword: drink, green tea, iced tea, pomegranate
Servings: 8 people

Ingredients

  • 8 Green Tea Bags preferably Twinings Pomegranate, Raspberry & Strawberry Green Tea
  • 8 cups Boiling Water
  • 2 cups Pomegranate Juice
  • 1 c. Pomegranate Arils
  • 1 c. Sliced Strawberries

Instructions

  • Place tea bags in a large heat proof pitcher and add boiling water. Allow to steep and cool to room temperature.
  • Use 2 cups of the tea to make ice cubes.
  • Add Pomegranate Juice to the cooled tea and refrigerate until chilled.
  • Serve with iced tea cubes, Pomegranate Arils and sliced Strawberries.

Notes

*To make the Strawberry Pomegranate Iced Green Tea Spritzer, pour 6 ounces of the iced tea/juice mixture into a tall glass with ice. Add 2 ounces pink muscato wine. Garnish with pomegranate arils and strawberry slices.
*To make the Strawberry Pomegranate Iced Green Tea Cocktail, pour 6 ounces of the iced tea/juice mixture into a tall glass with ice. Add 1 oz vodka or liquor of choice and 1 oz. seltzer. Garnish with pomegranate arils and strawberry slices.

Stuffed Crust Hamentashen Pizzas

Stuffed Crust Hamentashen Pizza

I don’t know about you but for me, warm, melty cheese + freshly baked crusty bread = true love! And what a better way to celebrate those two things than in a festive hamentashen! Purim is coming up and these mini pizzas are a great dish to serve to break the fast. (Tanit Esther is the day before Purim.) Serve with extra marinara sauce for dipping those cheesy crusts into. Pair with your favorite vegetable soup and you’ve got a filling and fun meal to start the holiday with.

They can be made a few hours ahead of time, refrigerated and baked when you are ready to eat. With the same amount of dough you can make two medium sized pizzas instead of mini pizzas or one large pizza. Just keep the cheese sticks whole and use one or two for each side depending on how big your pizza is.

I used Trader Joe’s Pizza Dough because it is so easy to work with but you can make your own too.

Hag Purim Sameach!

*This is NOT a sponsored post. I am not being compensated in any way for references made to specific products or brands. All opinions are my own.

Stuffed Crust Hamentaschen Mini Pizzas

A fun and tasty dish to break the fast with. Serve with extra marinara sauce for dipping the cheesy crusts into.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: dairy, Hamentashen, pizza, Purim, stuffed crust, vegetarian
Servings: 3
Author: Hana Itzhaki

Ingredients

  • 1 lb. Pizza dough
  • 5 String cheese sticks
  • 6 T. Marinara sauce
  • 2 c. Shredded cheese
  • Additional optional toppings: sliced olives onions, sautéed mushrooms
  • Olive oil for brushing

Instructions

  • 1)   Preheat the oven to 475 F.
  • 2) Dived the dough into 6 equal balls slightly larger than a golf ball. Individually roll each ball into a circle approximately six inches in diameter. The dough should be very thin. Use a bowl or other round object to cut into a perfect circle. Place on a single layer of a baking sheet lined with parchment paper.
  • 2) Place 1 T. of marinara sauce in the center of the circle
  • 3)   Cut each cheese stick in half length wise and then in half again width wise the get four equal pieces.
  • 4)   Place three of the cheese stick pieces on the outer edge of the pizza dough and fold over the edges to create a triangle. Be sure to seal the ends so the cheese does not melt out while baking.
  • 5) Brush olive oil on the edges of the pizza dough.
  • 6) Sprinkle with shredded cheese. Top with additional toppings if using
  • 7) Bake for 8-10 minutes.

Notes

They can be made a few hours ahead of time, refrigerated and baked when you are ready to eat. With the same amount of dough you can make two medium sized pizzas instead of mini pizzas or one large pizza. Just keep the cheese sticks whole and use one or two for each side depending on how big your pizza is.

Baked Egg Pita with Zaatar

Baked Egg Pita with Zaatar

In Israel, a bakery with a wood burning clay oven is know as a taboon.  They are famous for light and fluffy flat breads such as pita, laffa and bagles baked with a variety of cheeses, herbs and spices and served with vegetable salads and spreads. I don’t have a wood burning clay oven, but I was fortunate enough to have my mother-in-law, Rachel teach me how to create a taboon special, Baked Egg Pita with Zaatar. This dish is great as a hearty snack or sufficient enough for a meal when served with salad and fries.

Baked Egg Pita with Zaatar

This simple Israeli comfort food can be but together in minutes. Serve with Israeli vegetable salad to round out the meal.
Prep Time5 mins
Cook Time10 mins
Total Time10 mins
Servings: 1
Author: Hana Itzhaki

Ingredients

  • 1 pita
  • 1 egg
  • olive oil for drizzling
  • 1 t. zaatar
  • salt & pepper

Instructions

  • Preheat oven to 300F.
  • Create a hole in the top side of the pita leaving a ¾ in boarder.
  • Place the pita on a baking sheet lined with foil or parchment paper.
  • Brush the top half of the pita inside and out with olive oil, sprinkle  with half of the zaatar.
  • Crack the egg into a small dish or cup and check for blood spots.      Carefully pour the egg into the center hole of the pita.
  • Sprinkle the remaining zaatar on top of the egg. Sprinkle with salt and pepper.
  • Bake in for 8-10 minutes.
  • Be sure to watch carefully that the pita doesn’t burn around the edges. If it does start to burn before the egg is cooked, lightly over with foil. Do not broil.

Notes

You can also bake the pita and egg in a toaster oven. Just be sure to preheat the toaster oven an check for doneness depending on your toaster’s temperature.