Sabich Salad

If you’ve been following along since last week, you will know what to expect for today! The conclusion to a dinner we had. It was tasty and fun to eat, with lots of this and that on the plate.

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Both K and my friend Lisa commented that it was healthy…I wasn’t even trying for that! I just was inspired to cook from this specific cookbook and this dish sounded easy, but still a challenge to get everything assembled and try new things. I made lots of changes, including no eggplant (not our favorite). We really liked it. K said it was healthy, but that he would eat it again because it was fun and delicious. Yay!

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The original recipe had me make the eggs in a fancy-ish way, but they didn’t taste differently, so I’m not going to bother telling you about it. The shells looked cool, though.

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Oh, and here is a shoutout to Joanna for the toasted cinnamon! I used it with the zucchini and it was awesome!

Directions for Sabich Salad

Adapted from Pomegranates and Pine Nuts

  • 6 hardboiled eggs
  • Salt
  • Pepper
  • Cinnamon
  • 3 Zucchini, sliced thinly
  • 1-2 cups chopped onion
  • Olive oil
  • 4 Tablespoons tahini
  • 1 teaspoon minced garlic
  • 2 Tablespoons lemon juice
  • 1 cucumber, finely chopped
  • 1 tomato, finely chopped
  • ¼ cup chopped cilantro

Preheat the oven to 425 degrees. On a lined baking sheet, toss together the zucchini and onion with some salt, pepper, cinnamon, and olive oil.

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Bake for about 30-40 minutes until the zucchini is lightly browned and the vegetables are softened.

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You can leave it in on the bottom rack of your oven while you toast the Arabic bread.

Meanwhile, stir together the tahini, garlic, and lemon juice. Add water if necessary. Season with salt and pepper.

Toss together the cucumber, tomato, and cilantro with a bit of olive oil, salt, and pepper.

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Top with the tahini dressing.

Serve with:

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Directions for Sabich Salad (without pictures)

Adapted from Pomegranates and Pine Nuts

  • 6 hardboiled eggs
  • Salt
  • Pepper
  • Cinnamon
  • 3 Zucchini, sliced thinly
  • 1-2 cups chopped onion
  • Olive oil
  • 4 Tablespoons tahini
  • 1 teaspoon minced garlic
  • 2 Tablespoons lemon juice
  • 1 cucumber, finely chopped
  • 1 tomato, finely chopped
  • ¼ cup chopped cilantro

Preheat the oven to 425 degrees. On a lined baking sheet, toss together the zucchini and onion with some salt, pepper, cinnamon, and olive oil. Bake for about 30-40 minutes until the zucchini is lightly browned and the vegetables are softened. You can leave it in on the bottom rack of your oven while you toast the Arabic bread.

Meanwhile, stir together the tahini, garlic, and lemon juice. Add water if necessary. Season with salt and pepper.

Toss together the cucumber, tomato, and cilantro with a bit of olive oil, salt, and pepper. Top with the tahini dressing.

Serve with:

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