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.

Roasted Eggplant Salad

Roasted Eggplant Salad

Roasted Eggplant Salad

Roasted eggplant and peppers give this dip a deep smokey flavor.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Condiment
Cuisine: Israeli, Middle Eastern
Keyword: appetizer, dip, kosher, parve, salad, vegetarian
Servings: 8
Author: Hana Itzhaki

Ingredients

  • 1 medium eggplant
  • 1 red pepper
  • 1 jalapeño
  • 1 clove of garlic crushed
  • 1 T. olive oil
  • Juice of 1 lemon
  • ¼ t. salt
  • ¼ c. packed flat leaf parsley finely chopped
  • 1 T tahina paste or mayo optional

Instructions

  • Cut eggplant and red pepper lengthwise and lay cut side down on a broiler pan lined with foil and sprayed with cooking spray. Place jalapeño on broiler pan with eggplant and pepper.
  • Broil at 550 degrees F. for 10-15 minutes. Once the red pepper is mostly blackened, remove from the oven and place in a bowl. Cover and allow the pepper to steam.
  • Turn the jalapeño over to blacken the other side. Broil 5-10 minutes more or until mostly charred. Once charred, remove jalapeño from the oven and place in the bowl with the red pepper. Cool until the peppers can be handled.
  • Continue to roast the eggplant for an additional 5-10 minutes, for a total cooking time of 30 minutes. Remove from the oven and allow to cool on the pan. Once the eggplant has cooled, scoop out the flesh with a spoon careful remove all of the charred skin. Place the eggplant flesh into a medium bowl. Mash with a fork until eggplant is no longer stringy.
  • Remove the cooled peppers from the bowl. Peel the charred skins and  discard seeds. Chop into a ¼ in. dice. Add the peppers to the eggplant. Add remaining ingredients. Stir to combine. Makes 1 cup.
  • Blend in the tahina paste or mayo if using.

Notes

This recipe is also great with roasted garlic instead of the raw it you have some on hand.

Tahina

Tahina

Tahina

Prepared, seasoned tahina is a popular middle eastern condiment and is often served in a pita to accompany falafel or shawarma. Made from ground sesame seeds, tahina has a nutty flavor and smooth texture.
Prep Time10 mins
Course: Appetizer, dip
Cuisine: Israeli, Middle Eastern
Keyword: dip, kosher, parve, tahina, vegetarian
Servings: 12

Ingredients

  • 1 c. sesame paste
  • 1 t. citric acid
  • 1 t. salt
  • 1 t. garlic powder
  • ¾ c. water

Instructions

  • Combine all ingredients in a food processor and blend until smooth. Note: Tahina will get thicker before it gets thinner. If it is still too think once all the water has been added, continue to add water a few tablespoons at a time and blend until it resembles a thick sauce. Once refrigerated, tahina will thicken.

Notes

Seasoning and water measurements may vary depending on which brand of sesame paste you use. I prefer Achva brand. Makes 2 cups.

*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.

Israeli Vegetable Salad

Israeli Vegetable Salad

True Israeli salad is a mixture of finely chopped fresh, vibrant, vegetables. There are a myriad of variations to this salad. This recipe is as basic as it gets. Feel free to add and combination of finely chopped vegetables, swap in a different variety of onion and/or throw in some fresh herbs.

This salad makes a great fresh side, especially when served with barbecue. It’s also served in a pita to accompany falafel. We have is as part of our first course with Shabbat meals served with challah.

Israeli Vegetable Salad

Serve as a fresh side salad or add it to your pita.
Prep Time10 mins
Course: Appetizer, Salad
Cuisine: Israeli
Keyword: kosher, parve, salad, vegetarian
Servings: 4
Author: Hana Itzhaki

Ingredients

  • 6 Persian cucumbers cut to a ¼ in. dice
  • 3 Roma tomatoes cut to a ¼ in. dice
  • 1 Shallot diced
  • 1 T. olive oil
  • 1 Lime juiced
  • 1 t. Salt
  • 1/2 t. ground black pepper

Instructions

  • Combine cucumbers, tomatoes, and shallot in a bowl. Dress with lime juice, olive oil and salt and pepper.

Notes

True Israeli salad is a mixture of finely chopped fresh, vibrant, vegetables. There are a myriad of variations to this salad. This recipe is as basic as it gets. Feel free to add and combination of finely chopped vegetables, swap in a different variety of onion and/or throw in some fresh herbs.

Matbucha

Matbucha is a North African mild tomato sauce that is served cold as an appetizer to accompany bread. My recipe makes 3-4 cups, which I divide and freeze to be used as needed. I prefer using salt free crushed tomatoes. Always wear rubber gloves when peeling jalapenos to avoid an irritable burning sensation caused by the peppers’ heat. Keep the flame low and stir frequently to avoid burning the bottom of the pan and to keep the sauce from rapidly bubbling and causing explosive hot tomato splatters. Matbucha isn’t hard to make, it just takes patience. It’s worth the effort, the taste and quality of homemade matbucha are far superior to any processed and packaged sauce.

Matbucha

This mild North African tomato sauce can be used as a condiment on sandwiches or in a pita.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Condiment
Keyword: condiment, dip, kosher, parve
Servings: 8
Author: Hana Itzhaki

Ingredients

  • 2 28 oz canned tomatoes crushed no salt added
  • 1 red bell pepper
  • 3-4 jalapenos
  • 1 ½ t. salt
  • ½ c. canola or vegetable oil

Instructions

  • Pour the canned tomatoes into a large, deep sauce pot over a low flame and simmer for one hour, stirring every 8-10 minutes with a wooden spoon, scraping any bits that get stuck to the bottom.
  • Cut the bell pepper in half and remove the seeds. Place cut side down on a broiler pan lined with foil. Flatten pepper halves gently.
  • Place jalapenos on broiler pan with bell pepper halves. Broil until black and charred. (5-10 minutes for the bell pepper, 10-15 minutes for the jalapenos) The jalapenos will need to be turned over to evenly broil both sides half way through cooking.
  • Place the hot, charred peppers in a heat proof bowl and cover . Cool in the bowl until they are able to be handled, 10-15 minutes.
  • After one hour of simmering tomatoes, add salt and oil. Stir until oil has been absorbed, about one minutes.
  • Peel, seed and chop peppers into a ¼ inch dice. Add to tomato sauce, stir to combine.  Continue to simmer for 10-15 minutes.
  • Cool and refrigerate. Serve with bread (challah or pita).

Notes

This can also be made in a slow cooker on low for 4-6 hours. Peppers still need to be cooked and added separately.

Extra Fluffy Egg Salad

Extra Fluffy Egg Salad

We have this salad every Shabbat as part of the first course. Leftovers make great sandwiches.
Prep Time10 mins
Cook Time12 mins
Cooling time5 mins
Total Time22 mins
Course: Appetizer
Cuisine: American
Keyword: easy, eggs, kosher, parve, salad
Author: Hana Itzhaki

Ingredients

  • 7 Eggs large, not jumbo
  • 1/4 c. Mayonnaise

Instructions

  • Place eggs in a medium sauce pan and fill with water until eggs are covered. Bring to a boil and cook 8 minutes. Rinse with cold water. Add a few cubes of ice to water and fully cool eggs. This will help them peel easier.
  • Once eggs have cooled, peel and rinse off any remaining shells.
  • Separate egg whites from yokes. Place yokes in a medium bowl. Add mayonnaise to yokes and combine with a fork, mashing yokes to form a thick egg mouse.
  • Chop egg whites into a ¼ in. dice and fold into egg yolk mayonnaise mixture.
  • Makes 2 cups.

Roast Salmon with Silan Dijon Glaze and Pistachios

Roast Salmon with Silan Dijon Glaze and Pistachios

Roast Salmon with Silan Dijon Glaze and Pistachios

Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Servings: 8
Author: Hana Itzhaki

Ingredients

  • 1 side of salmon 1.5-2 lbs. skinned and boned
  • salt and pepper
  • ½ c. orange juice
  • 2 cloves of garlic crushed
  • ¼ c. silan date syrup
  • 2 T. olive oil
  • 2 t. Dijon mustard
  • 1 t. Sriracha
  • 1/3 c. pistachios roasted and unsalted, roughly chopped

Instructions

  • 1) Preheat oven to 375 degrees F. In a 9×13 in. baking dish marinate fish in orange juice for 1-2 hours in the refrigerator.
  • 2) Discard orange juice. Rinse baking dish and spray with nonstick cooking spray. Place salmon in dish skinned side down. Season with salt and pepper.
  • 3) Combine the garlic, silan, olive oil, mustard and Sriracha in a bowl. Spread evenly over salmon allowing excess to fill into the perimeter of the baking dish. Add ½ c. of water around the salmon but not directly on the fish.
  • 4) Sprinkle chopped pistachios over salmon.
  • 5) Bake for 20 minutes uncovered.
  • 6) Broil for 1-2 minutes to brown pistachios being careful not to burn.

Tortilla Soup

Tortilla Soup

I make this soup practically every other week because it’s one dish that everyone loves and asks for seconds. It also comes together in minutes. Set the table and dish up all of the fixings while the soup simmers and dinner will be on the table in no time.

What is one dish that you prepare regularly that your family can’t get enough of? I would love to know in the comments section or contact me directly at hana@lakosherkitchen.

Tortilla Soup

Savory Mexican inspired dish that is ready in less than an hour.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: dairy, easy, kosher, parve, soup, vegan, vegetarian
Servings: 8
Author: LAKosherKitchen

Ingredients

  • 2 tbsp Olive Oil
  • 1 large Onion yellow or sweet
  • 2 tbsp Chili Powder
  • 1 tbsp Cumin
  • 2 15 oz. cans Crushed Tomatoes
  • 1 tbsp Oregano dried
  • 1 cups Water
  • 2 tsp Sea Salt
  • 3 15 oz. cans Great Northern Beans
  • 1.5 cups Corn Kernals frozen
  • 1 cup Cilantro Leaves packed, chopped
  • Avocado, Sour Cream, Shredded Cheese, Green Onions, Hot Sauce, Tortilla Chips for serving

Instructions

  • Heat olive oil in a large soup pot over medium heat.
  • Add onion and sauté until onion begins to brown, about 3 minutes.
  • Add chili powder and cumin. Sauté 1 minute.
  • Add crushed tomatoes, water, oregano and salt. Stir to combine scrapping up and brown bits that may have stuck to the bottom. Cover and bring to a boil.
  • Uncover and add beans, corn and cilantro. Cover and bring to a boil then reduce heat to low and simmer 10 minutes stirring every few minutes.
  • Serve with avocado, sour cream, shredded cheese, green onions, hot sauce and tortilla chips.

Notes

Substitute non dairy cheese and non dairy sour cream to make this dish parve or vegan.



Curry Coconut Mango Salmon

Curry Coconut Mango Salmon

Savory, sweet, spicy and saucy salmon.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: curry, fish, vegetarian
Servings: 6
Author: Hana Itzhaki

Ingredients

  • 2 T. olive oil
  • 1 large sweet onion sliced
  • 1 1/2 t. salt divided
  • 3 cloves of garlic pressed, or 3 frozen cubes
  • 1 T. ginger chopped or grated, or 3 frozen cubes
  • 2 T. + 1 t. yellow curry powder
  • 1 15 oz. can coconut milk parve
  • 1 c. mango juice
  • 2 t. hot red pepper paste such as harrissa
  • 1 15 oz. can chickpeas
  • 2 lbs. salmon skinned and boned, cut into 8, 4 oz. fillets.
  • Olive oil cooking spray
  • 1 t. paprika
  • 4 T. fresh chopped cilantro optional

Instructions

  • 1) Heat oil in a large, deep frying pan over medium heat
  • 2) Add sliced onion, sauté 6-8 minutes, just until onions start to brown.
  • 3) Add 1/2 t. salt, sauté
  • 4) Add garlic and ginger, sauté two minutes.
  • 5) Add curry powder and harrissa, sauté two minutes until all ingredients are combined and spices begin to fry.
  • 6) Add coconut milk and mango juice, cover and bring to a boil then reduce heat to low.
  • 7) Add additional 1/2 t. salt and chickpeas and simmer on low for 10 minutes.
  • 8) Place salmon fillets on a broiler pan lined with foil and coated with cooking spray
  • 9) Sprinkle with paprika, remaining teaspoon of curry powder and 1/2 t. salt. Spray with olive oil cooking spray.
  • 10) Broil for 10 minutes.
  • 11) Add broiled fillets to curry sauce. Simmer on low for 2-3 minutes, basting fish with sauce.
  • 12) Serve with optional chopped cilantro.

Sprouted Multigrain Croutons with Fresh Salad

Fresh Salad with Multigrain Croutons

When it comes to bread, we generally only eat challah for Shabbat but I was looking for something to replace my kids’ plain bagel and cream cheese lunches with when I found *Trader Joe’s Sprouted Multi-Grain Bread made with Organic High Protein Sprouted Wheat Berries, Rye Flakes and Flax Seeds. I’m not a certified nutritionist, but that sounds pretty good. 

This is not the dry, bland, whole wheat bread my parents couldn’t get me to eat as a child. The inside is moist and fluffy, the crust chewy and fresh. Toast a slice and the nutty flavors of the grains and seeds shine through. 

Since the loaf made such great toast I figured it would make an even better crouton. Et voila, the most amazing salad topper ever was born.

Sprouted Multigrain Croutons

Great for adding a crunchy topping to soups and salads!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: crouton, easy, kosher, multigrain
Servings: 8
Author: Hana Itzhaki

Ingredients

  • 4 c. cubed sprouted multi-grain bread (from about 10 slices)
  • ¼ c. olive oil
  • 1 T. dried Italian seasoning
  • 1 T. dried basil
  • 1 t. granulated onion
  • 1 t. garlic salt
  • ¼ – ½ t. ground pepper

Instructions

  • 1) Preheat oven to 375 degrees F.
  • 2) Place the bread cubes in a large bowl.
  • 3) Mix all remaining ingredients in a small bowl. Pour over bread cubes and toss until cubes are more or less equally coated.
  • 4) Spread seasoned bread cubes in a single layer on an XL rimmed baking sheet lined with parchment.
  • 5) Bake for 15-20 minutes until cubes are extra crisp but not burnt, stirring every 5 minutes. Baking time depends on your oven. I use electric so it takes longer.
  • 6) Cool and store in an airtight container for up to a week.

Now all you need is an extra fresh salad to top these little gems with. That is, if you don’t eat them all right off of the baking sheet. They’re addicting. You’ve been warned.

Whatdoyaknow, I just happen to have a recipe for that too! This is my go-to prarve lunch. Feel free to add an egg, cheese or whatever else you have on hand to make the recipe your own.

What are your favorite salad toppings? Do you eat salad as a meal or serve it as a side? I would love to hear from you! Let me know in the comments or at hana@lakosherkitchen.com

Bitayavon.

Fresh Salad

Go to salad perfect for lunch or as a side.
Prep Time15 mins
Total Time15 mins
Servings: 4
Author: Hana Itzhaki

Ingredients

  • 3 oz. mixed salad greens
  • ½ c. cherry tomatoes halved
  • 1 avocado cubed
  • 1 Persian cucumber cubed
  • 1/4 c. shredded carrots
  • olive oil I use an olive oil sprayer. It’s great for perfectly dressing a salad
  • generous splash of balsamic vinegar
  • sprinkle of sea salt
  • fresh ground pepper
  • ½- 1 c. Sprouted Multi-Grain Croutons
  • 2 tbsp dried cranberries

Instructions

  • 1) Place the salad greens in a medium bowl.
  • 2) Top with tomatoes, avocado, carrots and cucumber.
  • 3) Season with salt and pepper.
  • 4) Dress with olive oil and vinegar.
  • 5) Top with croutons and cranberries and croutons.

*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 unless otherwise stated.