I was feeling a bit nostalgic yesterday, and decided to recreate a favourite from grad skool. A dish that could only have been created in Israel, and one that I never outside of one particular cafeteria on campus. Which is a real shame, because it’s incredibly delicious and easy to make.
The premise is simple. A fresh baguette, split in half, slathered with humus and schug, stuffed with stir-fried chicken and vegetables. Messy, a clash of cultures, but wonderful and filling, and cheap. Perfect for a quick meal between classes, a full balanced meal on bread a la Primanti Brothers.
I have never successfully recreated the exact version they made at the cafeteria, but luckily its rather forgiving, and I’ve come close a few times. Last night I went upscale with the addition of some fancy D’Artagnan sausage on top of the stir-fry. Not absolutely necessary but was a great addition.
- 1 fresh baguette
- boneless skinless chicken thighs
- frying pepper
- garlic, minced
- ginger, chopped
- soy sauce
- golden sherry or rice wine
- Israeli style creamy humus (e.g. Sabra)
- Israeli style green schug (e.g. Sabra)
- bean sprouts
- Optional: D’Artagnan rabbit, pork, and ginger sausage
- Cut the chicken into bite size chunks. Marinate with soy sauce, wine, garlic, ginger
- peel and then shred the carrot
- julienne the remaining vegetables
- stir-fry the chicken until just barely seared all over, then add the vegetables and cook until chicken is done and vegetables soften. season with soy sauce to taste.
- Cut open the baguette and slather both sides with humus and schug to taste
- top with chicken, include some of the juices to soak into the bread
- Optional: top with slices of grilled sausage