THE WHY?...

Bringing a true authentic experience of some of the best Israeli food(s) - the way I know it.

In my family, cooking is the thing! we all like to cook, like to talk about food and new ways of how we make it, old recipes from the grandparents and so on … we also really like to host family and friends for breakfast/ dinner, holidays. I personally started my interest with cooking in an early age, helping my mom by picking grape leaves from the garden, or with my dad digging carrots for a Syrian “Kusa Mahshi”. Later on I would be always fascinated about creating new recipes, experimenting, and trying different types of dishes from anyone who would teach me (beyond my traditional home Kitchen). I’m very attracted to understanding how taste & texture works. I always enjoyed serving people food I made, even when it wasn’t so great - it gives me great pleasure, up till today when I cook for my wife and kids - and keep learning and evolving.

For me food is more than just about how it tastes, it’s an experience. During our time living in the Netherlands I was always missing this comforting experience of my home food the way I know it. I decided to roll up my sleeves and get to it - on a mission to present Israeli food the way it should be - starting with Sabich.

SO WHAT IS IT?

Sabich is a definitely not fancy food, it’s what workers eat for lunch, and what you could eat on a nice sunny Friday walking to the beach. it’s simple, healthy and fresh. It’s cold and warm at the same time and sometimes you feel like you just want to dive into that pool of T'hina (Tahini) sauce.

Ok, so what is Sabich exactly? Like many Israeli dishes it’s presented in a pita, lightly spread with Hummus, filled with fried eggplant, boiled egg, finely diced tomato & cucumber salad, topped with lots of T’hina and chopped parsley - yum.

Optionally it is common to add baked/ fried potato, Schug (red/ green pepper-hot pesto like tapenade) and Amba (Curcuma/ Mango based spicy sauce).

There are a few principles you must adhered to in order to create this unique experience correctly. First of all the Pita, it has to be warm and flexible (so it could support the large mass), than the king of the dish - fried eggplant, which has to be skillfully selected and prepared exactly right, if not you’ll have a bitter-oily result that no one will like. Than you have the T'hina, it has to be of a high quality, made from well roasted sesame seeds, another important principle is abundance, the pita has to be filled plenty, with lots of T’hina and parsley on top.