Palestinian Ka'ak Jerusalem Sesame Egg Sandwich

Ingredients

• 2 sesame bagels or rolls
• 3 large eggs
• 1 tomato, sliced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground sumac
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Lower the eggs into a small saucepan of boiling water and simmer for 9 minutes for a just-firm yolk, then transfer them to iced water for 5 minutes so they peel cleanly.
2. Heat the oven to 350F (175C) and warm the sesame rolls for 5 to 6 minutes, until the crust is crisp and the sesame smells toasted. Kaak is always served warm; cold it is tough and chewy.
3. Peel the eggs and slice them into rounds with a wet knife, wiping the blade between cuts.
4. Mix the sumac with a pinch of salt in a small dish. This is the traditional dip served alongside the bread, so keep it separate rather than stirring it in.
5. Toss the sliced tomato with the chopped onion, garlic, half the fresh herbs, a squeeze of lemon, salt, and pepper.
6. Split the warm rolls, brush the cut sides with the oil or butter, and layer in the tomato mixture and the egg slices.
7. Season the eggs generously with the sumac salt and black pepper, close the sandwiches, and press gently.
8. Serve immediately with the remaining sumac salt for dipping, the fresh herbs, and lemon wedges.

Allergen note: Contains dairy, egg and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.