Israel - One Sandwich - The Joy of Sandwiches (Page 5)

Iraqi flatbread; large, soft, for wrapping.

Tunisian chickpea soup; served in bowl with torn bread, egg, harissa, olive oil, cumin. Bread soaks up soup.

Kubeh in pita; semolina shell with meat filling, served in pita.

Pull-apart overnight bread; dough balls baked together slowly, served Shabbat morning.

Pull-apart overnight bread.

Kofta in pita; spiced ground meat, similar to kebab.

Mixed kebab; beef and lamb.

Lamb kebab; traditional style.

Kebab in pita; ground meat (beef, lamb, or mixed) with onion, parsley, spices, grilled on skewer, served in pita with salads.

Kebab in laffa.

Beef kebab.

Jerusalem sesame bread; oblong ring covered with sesame seeds. Split and filled with za'atar, cheese, egg, or falafel.

Home of meorav yerushalmi; traditional preparations.

Arab-influenced; fresh fish, excellent hummus.

Fresh fish from Jaffa port; local specialty.

Slow-cooked rolled bread; dough rolled thin, brushed with butter/oil, rolled up, baked overnight. Served with grated tomato (resek) and s...

Slow-baked rolled bread.

Finely diced tomato, cucumber, onion, parsley, lemon, olive oil.

Diced tomato, cucumber, onion, parsley in pita.

Iraqi-style pita; often thicker, softer.

Chickpea dip; smooth puree of chickpeas, tahini, lemon, garlic.

Hummus with shawarma meat on top.

Hummus topped with sautéed mushrooms.

Hummus topped with spiced ground lamb or beef, pine nuts.