Israeli Breakfast | Baking Challah | Zhug | Cooking from Scratch!

Add yeast to warm water and mix, then add 1 tablespoon of honey and set aside for 10-15 minutes.

In a large bowl, combine the yeast mixture with the remaining honey, add eggs (separating one yolk for later), melted butter, and mix well.

Gradually add flour one cup at a time until a shaggy dough forms, then knead until smooth.

Place the dough in a greased bowl, cover with plastic wrap, and let it rise for about 2 hours or until doubled in size.

Cut the dough into three equal pieces and let it rest for 15 minutes.

Roll each piece into ropes and braid them together, tucking ends underneath.

Place the braided dough on a sheet pan, brush with egg wash, cover with plastic wrap, and let rise for 30 minutes.

After 30 minutes, brush again with egg wash and let rest for 15 more minutes.

Bake in the oven at 350 degrees for about 40 minutes, flipping halfway through for even browning.

For the zhug, blend cilantro, parsley, jalapeno, anaheim chili, garlic, and cardamom, then drizzle in olive oil and season with salt and pepper.

For the salad, chop tomatoes, cucumbers, and onions, season with salt and pepper, and squeeze in lemon juice.

Plate with sliced challah, fried eggs, olives, lobna, zhug, and the salad.

Equipment Needed

Dietary

Allergens