The Famous Sabich Sandwich
Carol made us a beautiful Israeli meal with Sabich sandwiches and
Sabich sandwich fillings, to be eaten in puffy pita bread, include hard-boiled eggs, sliced potato, fried eggplant, Israeli chopped salad, tahini, hummus, and the wonderful condiments called Zhug (peppers, garlic, and green herbs), and Amba (a type of mango chutney). Carol made it all from scratch, so it was especially good. And Nat made a wonderful blueberry tart for dessert.
The legend is that the Sabich, an Iraqui breakfast or lunch sandwich, was popularized in the 1960s by a food vendor in Ramat Gan called Sabich Tsvi Halabi. It's now very widespread in lunch counters and small diners, and even featured on the menu at the roadside chain restaurants, often inside gas stations, called the Aroma Café. Carol's Sabich was MUCH better than that!
We enjoyed our Sabich dinner after kayaking at the lake...Nat shared this beautiful video:
|Ingredients for a vegetarian frittata.|
Finished frittata with onion, garlic, bell pepper, mushrooms.
Topped with cheese, bread crumbs, and dried parsley.
Instructions say to bake this in a cast-iron skillet, but I just use a baking dish.
On the Grill
Mushrooms brushed with olive oil.
Lamb chops coated with crushed garlic and rosemary.
Blog post © 2021 mae sander.