On the occasion of International Pizza Day held on February 9, chef Jackie Azoulay took on a challenge - to create a new Israeli-inspired pizza.
The result is presented here in a recipe for a homemade Sabih pizza, rich, spicy and incredibly delicious, in its own original interpretation.
Arisa, eggplant and egg - Jackie Azoulai's Sabih pizza,
Since one of the raw materials most associated with Israeliness is tahini, for the sake of the mission Azulai partnered with the tahini company "Ahva".
The classic tomato sauce is replaced by an Arisa spread on the pizza, eggplant, eggs and potato are scattered over the dough, which are associated with the Sabih dish, and on top of everything is a drizzle of unsalted raw tahini that adds juiciness to the bite.
Azoulay during the preparation of the pizza, photo: Schnir Sofgi Guetta
Here is the detailed recipe:
Ingredients (for 2 medium-sized pizzas):
For the dough:
1 kg of plain flour
4 teaspoons of dry yeast
2.5 cups of water
2 teaspoons of sugar
2 teaspoons of salt
2 tablespoons of olive oil
To Sabih:
2-3 tablespoons of Arisa spread
1 eggplant
2 eggs
1 potato
1 hot green pepper
4-5 tablespoons raw tahini without salt from "Ahava"
2 tablespoons of olive oil
Pinch of salt
A pinch of ground black pepper
Sabih on pizza, photo: Shinir Sofgi Guetta
Preparation:
To prepare the dough:
Put the dry ingredients in a mixer with a kneading hook and mix a little.
Add the wet ingredients and continue kneading until a uniform dough is formed.
Cover with plastic wrap and let rise for 30-40 minutes.
Divide the dough into two balls (you can also make more depending on the size and amount of pizzas you want to make).
Spread on a tray of baking paper and open the dough with your hands into a round shape.
Bake for 10 minutes to set.
To prepare the toppings:
Slice eggplant and season with coarse salt and olive oil.
Wrap a potato in aluminum foil for a "campfire" taste.
Put the eggplants and the wrapped potato in the oven at 180 degrees until the eggplants are browned.
Take the dough out of the oven and start assembling the sebih: spread Arisa spread, sprinkle baked eggplants, crumbled hard-boiled eggs, campfire-scented potato and hot green pepper slices.
Drizzle with a little olive oil, season with salt and pepper and place in the oven again at 200 degrees for 10 minutes until golden.
Remove from the oven, sprinkle raw tahini on the pizza and serve hot.
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