2 h 0 min

Step 1

Make the matbuha- in a small pot, add olive oil, chili and garlic, fry for 3 minutes.

Step 2

Add the cumin and cayenne powders and mix in. Add the canned tomatoes and salt.

Step 3

Bring to boil, then lower the heat to minimum and cook for 1-2 hours, stirring occasionally.

Step 4

Make the tahini- in a small bowl add the water, lemon juice and salt and mix together. The amount of water should be half the amount you wanna get from the tahini sauce.

Step 5

As you whisking, drizzle tahini until you get to the desire consistency. For a thicker sauce- add more tahini, for a thinner sauce- add more water. Set aside.

Step 6

Make the fried eggplants- cut the eggplants lengthwise. Place them on a net and sprinkle salt on both sides. Let the eggplants to release liquids, it will make the eggplant less bitter.

Step 7

Pat dry the eggplants with a paper towel.

Step 8

In a bowl, add flour, cornstarch and salt, and mix together.

Step 9

Dip the eggplants in the flour-cornstarch mix from both sides.

Step 10

Preheat frying oil in a deep pan while working on the schnitzels.

Step 11

Make the schnitzel- slice the chicken breasts in half and pound them to make them thin.

Step 12

In a bowl whisk the eggs, mustard, salt and black pepper until combined. In a separate bowl add the breadcrumbs and the seasoning.

Step 13

Dip the chicken breast in the egg mixture and them in the breadcrumbs mix. Press in the breadcrumbs so they coat the chicken breasts properly.

Step 14

Fry the schnitzels and the eggplants separately until well golden. Set on a net once

Step 15

Make the slaw- in a bowl mix all the ingredients together.

Step 16

Assemble the sandwich- cut the mini challah bun in half, spread the matbuha, add schnitzel, fried eggplant, sliced pickle, slaw and drizzle tahini on top.

Step 17

Eat like there is no tomorrow.

Step 18

YASSS!

Step 1

In a stand mixer's bowl add water, yeast, sugar, egg, flour, olive oil and salt, in that order (don't mix together, just add in that sequence).

Step 2

Set the mixer on lowest speed and start mixing for 12-14 min.

Step 3

Round the dough and place in an oiled bowl to proof. Cover with a towel to avoid the dough from drying out.

Step 4

After doubled in size, divide the dough into 8 equal pieces (100-120 gr each).

Step 5

Round each piece to a perfect sealed ball. Place them an inch apart and cover with a towel. Let them rest for 10-15 min.

Step 6

Flattening each ball, upside down, to a pita shape, start to roll the top towards you creating a sausage shape. In this way we avoid air pocket in the strands. Let it rest under a towel while rolling all dough balls into a sausage shape.

Step 7

Roll out into long strand, flour gently. This way the will stay separate from each other when being baked.

Step 8

Braid.

Step 9

Cover the braided challah with a towel and let it proof on the baking tray (with a parchment paper on). You know it is ready to be baked when you touched the strands (gently!!!!!) and it bounced back slowly.

Step 10

Brush with egg yolk mixed with a sip of water. Don't make a pool of egg on the challah. Light Brushing. We don't want an omelette on our bread! For a darker color, brush twice (5 min in between brushing).

Step 11

Sprinkle your desired toppings.

Step 12

Bake in a preheated oven to 400F or 200C for about 15 min. If the top of the mini challahs get brown too fast, cover the top with an aluminum foil. You know the challah is ready when the internal temperature reaches 190F or 95C.

Step 13

Once the challahs come out from the oven, cover immediately with a couple of towels. The towels will keep all the steam that is coming out from the hot challahs which will result in a super soft crust.

Step 14

If you plan to eat it in the next few days- close in a plastic sealed bag once cooled down completely.

Step 15

YASSS!