One more recipe off Ottolenghi's Jerusalem cookbook! This dish is called Sabih, and is emblematic of Jerusalem's multiculturalism, with influences from Arab, Jewish Yemeni, Indian cuisine. Just pile on a pita/wrap a refreshing heap of chopped cucumber, tomatoes, coriander, spring onions, tender fried eggplant, boiled egg. Then drizzle over some tahini sauce and zhoug, the Israeli national chilli paste, which is an aromatic, fiery yet herbaceous blend of ground cardamom, cloves, cumin, coriander, lime, garlic, green chilli. So spicy I had to water it down with a dash of sugar! Goes perfectly with falafels, shawarma and pita bread. Soooo addicted to this cookbook and the cooking geniuses behind it; if you haven't already bought the book what are you waiting for!!!
Recipe Intro From feedfeed