Sabic is a very tasty breakfast.
And despite the Arab origin, Sabiha has become an integral part of Israeli cuisine.
Usually it is served in a pita, which is filled with hummus and, if desired, with a scrambled fried eggplant, cooked to a brown shade with an egg, a fresh salad of tomatoes and cucumbers and watered with tops.
And I offer a slightly different option
500 g of wheat flour
1 tbsp sugar
20 g fresh yeast
3 tbsp olive oil
1 tsp salt
1 1 \ 4 glasses of water
Filling:
fried eggplant cut into slices
2 boiled eggs
shug (or tomato paste)
grated cheese
For lubrication:
egg
For powder:
sesame
Preparation of the dough:
From flour, yeast, sugar, salt, olive oil and water knead the dough.
Within 8 minutes.
Cover with a film and in a warm place for 1 hour, or until the dough increases in two.
Forming and baking:
Heat the oven to 200 degrees.
Dough the dough, divided into 2 parts.
Roll out into a circle 5mm thick.
Make incisions without reaching the end
Lubricate with paste and spread out the filling
Close the filling with dough, grease with egg and sprinkle with sesame seeds.
Cover with a towel and leave for 20 minutes in a warm place.
Bake in a heated oven for 15 minutes or until golden.
Serve hot with fresh tomato sauce.
Alternatively you can do it simply with cheese
source of supersal ideas
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