Sabih

This isn’t a Jerusalem dish. It was developed by Iraqi Jews settling in the 1950s in the city of Ramat Gan, near Tel Aviv. It incorporates so many elements, though, that it perfectly epitomizes the jumble of cuisines of the region. The simply-fried aubergine slices are a mainstay of both Arab and Sephardi cooking. Tahini has a similar lineage. The zhoug is a Jewish Yemeni chilli paste that has become the Israeli equivalent to ketchup. The savoury mango pic