Category: Dips

Shnitzel Sammies!

Shnitzel sammies, aka challah shnitzel are having a moment at food markets in Israel these days – the loaded sandwiches are all the rage, especially on Friday afternoons. They are equally as good on Sunday nights, when you can load up your leftover challah with all the Shabbos salatim and extra shnitzel (or any protein!) you have left over from the weekend.

There are so many variations of this sandwich, depending on your favorite dips or what you’ve got on hand – almost as many as the types of shnitzel you can make (I’m a panko girl myself!). I’m sharing some of my favorite salatim here but feel free to make it your own – or even better – just buy the dips and it comes together in 1-2-3!

SHNITZEL SAMMIES!

challah rolls
shnitzel
tahini or hummus
schug or harissa
fried eggplant slices and/or eggplant dip or matbucha
Israeli pickles
red cabbage slaw

SHNITZELIM SHEL DVIR

5 chicken breasts, split and pounded thin
Oil for frying

Eggs
3 eggs
2 tbsp ketchup
2 tbsp sweet chili sauce
1 1/2 tsp yellow mustard
3 tbsp mayonnaise
Pinch of salt

Crumbs
9 oz. plain Panko crumbs
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper

Stir the egg mixture until creamy and place in a shallow bowl or sheet pan. Mix the crumbs and place in a shallow bowl or sheet pan.

Dip the chicken in the eggs and then into the crumbs, pressing down to fully coat. Fry until golden on both sides and transfer to a rack set over a baking sheet to cool.

SWEET CHILI ROASTED EGGPLANT

1 large eggplant, cubed
3 Tbsp olive oil
salt, to taste
pepper, to taste
1 (6-oz.) can tomato paste
½ cup sweet chili sauce
4 small Israeli pickles, diced
2 tsp fresh-squeezed lemon juice
2 Tbsp honey
1 clove garlic, minced
1 scallion, chopped

Preheat oven to 425°F. Place eggplant on a baking sheet; toss with oil, salt, and pepper. Bake for 25-30 minutes, stirring occasionally.

Transfer eggplant to a large bowl. Mix with tomato paste, sweet chili sauce, pickles, lemon juice, honey, garlic, and scallions.

RED CABBAGE SLAW

10 oz. shredded fresh red cabbage
2 Tbsp olive oil
juice of ½ lemon
kosher salt, to taste

Add all the ingredients to a bowl and stir to combine.

SCHUG

3 jalapeno peppers, seeds and veins removed
1 lg bunch fresh parsley and or/cilantro (2-3 cups packed)
4 cloves garlic
1 tsp cumin
¼ cup olive oil
Juice of ½ lemon
Kosher salt, to taste

Add all the ingredients to the bowl of a food processor with the S blade attached and pulse until finely chopped.

TAHINI

½ cup tahini paste
1 clove garlic, minced
juice of ½ lemon
¼ tsp cumin
⅓ cup ice water
kosher salt, to taste

Stir tahini paste thoroughly, as oil and solids tend to separate.
In a bowl, mix tahini paste, garlic, lemon juice, and cumin. Add ice water; whisk until emulsified. Season with salt, to taste.

Related Recipes:

shnitzel strips
tortilla shnitzel
the best meat sandwich
challah recipe

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The BEST Meat Sandwich

Hear me out, will you?
There are sandwiches and then there are SANDWICHES. Stuffing tuna and mayo between two pieces of rye bread is a sandwich. Making a caper mayo, adding greens and pickled veg, toasting up some ciabatta…now that’s a SANDWICH. Me? I’m the SANDWICH type – surprise, surprise! I consider building a sandwich an art form. It takes a humble protein and carb and makes it an experience!

So… it’s Tuesday and there are some leftover scraps from Shabbos in the fridge. Are you going to make a sandwich, or are you going to

MAKE.
A.
SANDWICH!!

Yalla, lets make a the BEST MEAT SANDWICH OF YOUR DREAMS!

The BEST Meat Sandwich!

2 slices leftover sourdough
2 tbsp extra virgin olive oil
1 1/2 tbsp whole grain or spicy brown mustard
2 tbsp sundried tomato tapenade (recipe follows)
a few slices of leftover roast beef or london broil (my go-to easy recipe!)
handful of argula
handful of marinated onions (recipe follows)

Method:

Heat the olive oil in a skillet and add the sourdough bread, toasting until golden brown on both sides. Smear one side of the bread with mustard and the other side with tapenade. To assemble, layer the bread, meat, arugula, pickled onions and the second slice of bread. Cut in half and serve.

Sundried Tomato Tapenade

1/4 c parsley, finely chopped
1/4 c cilantro, finely chopped
1/4 c sundried tomatoes in olive oil, finely chopped
2 tbsp capers, finely minced
1 clove garlic, grated on a microplane
zest 1/2 lemon
juice 1/2 lemon
3 tbsp extra virgin olive oil
salt and pepper to taste

Mix until fully incorporated.

Marinated Onions

1 red onion, thinly sliced into half moons
2 tbsp extra virgin olive oil
1/4 cup red wine vinegar
1/4 tsp dried oregano
1/2 tsp kosher salt

Mix and marinate for as long as you have!

NOTE: leftover red meat is best served cold or at room temperature. Do not reheat or it will dry out.

Related Recipes:

everything London broil
easy London broil
pickled onions

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Grilled Chicken Salad with Basil Dressing

If you don’t already know this about me – I’m obsessed with chicken salad. I literally MAKE extra chicken so that I can make salad out of it. But especially in the summer – it’s my go-to lunch, light dinner, or snacking bowl for the whole family – because if anyone loves it as much I do, it’s my kids! And soon, you too!

 

Grilled Chicken Salad with Basil Dressing

1 head rommaine lettuce, chopped
1 carrot, peeled into ribbons|
1 Persian cucumber, sliced into half moons
3 radishes, slice dinto half moons
handful of grape or cherry tomatoes, halved
2 pieces grilled chicken, diced

Creamy Basil Dressing

3/4 cup mayonnaise
4 frozen basil cubes
1 frozen garlic cubes
juice and zest of 1/2 lemon
salt and pepper, to taste
1-2 tbsp water, to thin, if desired

Method:

Chop, mix, toss – you know what to do!

 

Related Recipes:

Asian chicken salad with clementines
green goddess Bissli chicken salad
curry chicken salad
grilled chicken salad with jalapeno honey mustard

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Wedge Salad with Hot Pepper Dressing & Smoky Chickpea Crumble

I love me a wedge salad, because iceberg just doesn’t get the love it deserves. Am I right? It’s all about the kale these days! But let me tell you what kale doesn’t have – crunch! And I’m all about the crrrunncchh!

I especially love throwing this salad together when I have leftover chicken on hand, because everything is better with a little shredded chicken. And when there are leftover shifka peppers in the fridge, I have to make my delicious creamy hot pepper dressing that is so incredibly delicious! My dad would always eat them growing up and they were a staple in our pantry, but I always found them too spicy. But when you remove the veins and seeds and blend them up with mayo and garlic – pure magic happens!

Oh and lets not forget that chickpea crumble! Talk about texture, the stuff is a dream! When larger crispy bits and crunchy chickpea dust come together – you get the most incredible combo for topping a salad.

So try these components together, or on their own – they’ll be your new favorite salad toppers!

Wedge Salad with Hot Pepper Dressing & Smoky Chickpea Crumble

1 head iceberg lettuce, quartered
1 cup grape tomatoes, sliced
2 cups leftover rotisserie chicken, shredded
1 bunch chives, chopped

Hot Pepper Dressing:
3 canned shifka hot peppers, veins and seeds removed
1 clove garlic
1 cup mayonnaise
2 tsp lemon juice
kosher salt, to taste

Blend in a food processor until creamy.

Smoky Chickpea Crumble:
1 can garbanzo beans, rinsed and drained
1 tbsp smoked paprika
kosher salt, to taste
1 1/2 tbsp extra virgin olive oil

Preheat oven to 425 degrees. Place the chickpeas onto a parchment lined baking sheet and mash with a potato masher so that you have some larger and some smaller pieces. Mix with smoked paprika, salt and oil and bake until crispy, about 20 minutes, stirring once.

To assemble the salad, place a wedge of lettuce onto a plate, drizzle with dressing and top with chicken, tomatoes, chives and chickpea crumble. Finish with more dressing.

 

Related Recipes

wedge salad with turkey “bacon” bits
wedge salad with carrot ginger dressing

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Honey Harissa Corn Ribs with Preserved Lemon Labneh

Let’s talk about corn ribs: smoky, sweet, spicy, and utterly addictive. These Honey Harissa Corn Ribs with Preserved Lemon Labneh hit every flavor note and are so much fun to eat. They curl into rib-like shapes as they roast, making them the perfect finger food for Shavuot, summer gatherings, game day or just because.

But I’ll be real with you: cutting corn ribs is not for the faint of heart. The struggle is real, but worth it.

Here are some hard-earned tricks that actually help:

Use a heavy, very sharp chef’s knife. Serrated blades tend to slip and bind.

Microwave the corn for 2–3 minutes first to slightly soften the cob, or blanch in boiling water.

Place the corn on a cutting board and cut with your knife, rocking gently back and forth instead of trying to muscle straight through. If you’re really struggling, halve the cob crosswise first to shorten it—then quarter each half vertically.

You can use a meat mallet or rolling pin to bang on the knife. If it’s not working and all else fails, borrow a saw lol

Once they’re broken down, it’s a breeze from there. Mix up your sweet-spicy-smoky sauce and brush liberally. The harissa gives you heat and depth; the honey brings balance and stickiness, making every bite feel indulgent.

But what really elevates it is the preserved lemon labneh on the side. Cool, creamy, citrusy labneh with tiny pops of briny, fermented lemon? Absolute magic against the sweet-spicy corn. You can dunk, smear, or swipe!

4 ears of corn
1/2 cup olive oil
3 tbsp honey
1/4 cup harissa
1 tsp smoked paprika
juice and zest of 1/2 lemon
kosher salt,to taste
2 t

Preserved Lemon Labneh
1/2 cup greek yogurt
pinch of kosher salt
1 tbsp minced preserved lemon peel
1 tsp honey, optional
2 tsp za’atar
1 tbsp olive oil
2 tbsp chopped parsley, for garnish

Method:

Blanch the corn in salted boiling water for 3 minutes or microwave for 2 minutes. Using a sharp knife, cut the corn into quarters lengthwise, using a rolling pin or meat mallet to help cut through the cob.

Preheat oven to 400 degrees.

In a medium bowl, combine the olive oil, honey, harissa, smoked paprika, lemon zest and juice and salt. Brush the mixture generously over the corn ribs and transfer to a parchment lined baking sheet. Bake for 25-35 minutes, until the corn is lightly charred and caramelized around the edges.

To make the labneh dip, line a colander for cheese cloth or a kitchen towel and place into the kitchen sink. Mix the yogurt with a pinch of salt and transfer it to the lined colander. Wrap the cloth over the yogurt and place something heavy on top. Let it drain for as long as you have, one hour mimimum, up to overnight (transfer to the fridge for overnight straining).

Transfer the strained yogurt to a bowl and mix with preserved lemon and honey. Sprinkle with za’atar and drizzle with olive oil.

Place the ribs on a serving platter and garnish with parsley. Serve with labneh dip.

Related Recipes:

roasted baby elote
summer corn and peach salad
corn goat cheese salad

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