At Philadelphia’s Zahav, chef and proprietor Michael Solomonov and co-chef Beau Friedman have generated such a lot acclaim via dishes like fluke kubbeh niyeh, hummus tehina, and their signature pomegranate lamb shoulder, that reservations are booked out for months.
One thing Solomonov and Friedman take pleasure in is striking Israeli twists on vintage dishes, like egg-in-the-hole the usage of challah bread.
“I by no means concept that I’d make challah and that will be at the menu,” says Solomonov. “However I don’t know, what’s higher than contemporary challah?”
The dish is made via sous chef Christine Fariss, who starts via weighing out each and every dough ball, and permitting them to evidence when they’re weighed. As soon as proofed, the dough is braided. Fariss likes to make use of chilly dough on this procedure as a result of heat dough turns into too pliable and might wreck.
“So you wish to have to be stretching the dough each and every time you’re pulling it,” explains Fariss. “And beginning within the heart provides it that lovely soccer form.”
Fariss twists the braid on the finish which binds all of it in combination. From there, the challah dough will likely be proofed yet again till it’s doubled in dimension, after which it’s baked.
“I grew up in an Ashkenazi Jewish family, so it’s tremendous comforting to peer the challah being braided, and odor it pop out of the oven,” Friedman remarks.
As soon as the bread is in a position, a gap is minimize within the heart; an egg is cracked within the gap whilst the bread is at the pan. It’s then cooked to the purpose the place the egg yolk continues to be runny and is then crowned with smoked sable, pickled inexperienced garlic, the whole lot spice, and dried lemon.
“Sable, challah, and eggs is an important trinity in our tradition,” says Solomonov.
Cross watch the overall YouTube video to peer how Solomonov and the remainder of his crew at Zahav make extra acclaimed dishes.
