Israelis love schnitzel. Their version of the Viennese classic is using thinly slices (and sometimes tenderized) chicken breast, instead of the fancier veal pot the original recipe. Chicken breast schnitzel is most likely the most common children’s food, sort of like the American mac n’ cheese, especially when served next to mashed potatoes and with ketchup on the side. Who can resist that?
But lately, there’s a new version that’s becoming more and more popular. It’s the same chicken schnitzel, this time in a street food version, and in a very Israeli-fusion way. So the schnitzel is nested in a large Ashkenazi challah roll slathered with Moroccan spicy harissa spread and topped with Iraqi style fried eggplant. Perfection. you can find this combination at both Tel Aviv HaCarmel Market and Jerusalem Machine Yehuda Market (try Hamotzi stand, now in both markets, for the most popular version.)
It’s easy enough to make at home, and will be extra wonderful if you make all the components from scratch, as suggested here. You can, of course, buy challah rolls at most Jewish supermarkets and harissa at Jewish and Middle Eastern supermarkets, as well as at specialty supermarkets, like Whole Foods.
Schnitzel and harissa in challah roll
Course: Main course, sandwichCuisine: Israeli, JewishDifficulty: Medium4
servings2
hoursThis is the street food version of Israeli kids’ favorite food – the schnitzel. Thin chicken breast schnitzels are layers in a large challah roll together with homemade harissa, quick-pickled onion and fried eggplant. You’ll find this sandwiching around the country, but it’s easy enough to make at home.
To make the process easier you may get store-bought challah rolls or skip the fried eggplant. But I do recommend making your own harissa, it’s just so much better. Most importantly, fry the schnitzel at thee last minute and serve it fresh from the pan.
I couldn’t resist adding a bit of tahini spread, as it does add juiciness to the sandwich. Skip the tahini spread, if you prefer.
INGREDIENTS
- For the eggplant
1 globe eggplant
Kosher salt
Olive oil or corn oil for frying
- For the quick-pickled onion
½ red onion
Kosher salt
¼ cup distilled white vinegar
2 tablespoons chopped cilantro
- For the tahini spread (optional)
¾ cup cold water
¼ cup freshly squeezed lemon juice
½ cup raw tahini paste
- For the sandwich
4 large challah rolls (recipe here, or store bought)
½ – ¾ cup harissa or matboucha (recipes here and here, or store bought)
8-12 very thin freshly fried schnitzels (recipe here)
DIRECTIONS
- For the eggplant
- Peel eggplants (that’s optional, but I like to do it) and slice to ¼ inch thick slices lengthwise. Arrange in a colander and sprinkle each layer with kosher salt. Let eggplant stand in the colander over a large bowl for ½ hour as the salt will help get rid of its light bitterness. Wash under running water and dry with paper towels.
- Put ⅛ inch oil in a non-stick pan over medium heat, when oil is hot add eggplant slices and fry on both sides until golden-brown, about 3 minutes per side. Transfer to a paper towel lined tray. Set aside. You can use the same oil for frying the schnitzel.
- For the pickled onion
- Make quick pickled onion and let it sit as you prepare the rest off the components. Peel red onion, cut in half and slice each half very thinly. Put onion in a bowl, add ¼ teaspoon salt and vinegar, mix and let sit for 15 minutes or until you’re ready to serve. Discard the vinegar, add cilantro and mix.
- For the tahini spread
- Put water and lemon juice in a medium bowl, add tahini and ½ teaspoon salt and use a fork or a hand whisk to whisk for 1 minute, until tahini is very creamy. Add water if the consistency of the spread is too thick, or tahini if it’s too thin. Set aside.
- To make the sanwich
- I assume that you have baked (or bought) the challah rolls and harissa/matboucha and just finished frying the schnitzel and eggplant (if using.)
- Slice the rolls open and generously spread with either harissa or matboucha. Top with a few schnitzels, with fried eggplant between them, top with onions and a light drizzle of tahini spread. Top with the challah roll top, press the sandwich down with your hands and serve.
