Recipes · Israeli · Breakfast
Ziva (Yemenite Cheese-Filled Puff Pastry with Grated Tomato and Zhug)
One serving has 581 kcal and 19 g protein, and at least a fifth of a woman's daily need of selenium (64%), vitamin K (52%), riboflavin (48%), phosphorus (45%), vitamin C (40%) and choline (39%). Ready in 45 minutes.
- Preparation: 15 min
- Cooking: 30 min
- Makes: 1 serving (263 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten, sesame
Ingredients
- 60 g Puff pastry (or frozen malawach dough), thawed
- 25 g Kashkaval cheese, grated
- 3 g Sesame seeds
- 1 g Cumin seeds (for the zhug) and nigella seeds (to sprinkle)
- 50 g Egg, hard-boiled (to serve)
- 100 g Ripe tomato (to grate)
- 8 g Coriander leaves (for the zhug)
- 5 g Green chilli (for the zhug)
- 2 g Garlic
- 0.2 g Ground cardamom
- 3 g Lemon juice
- 5 g Olive oil
- 0.3 g Salt
Method
- Put the egg in simmering water for 10 minutes, then cool it in cold water and peel it. Heat the oven to 200 °C and line a baking tray with baking paper.
- Make the zhug: chop the coriander, green chilli and garlic very finely (or pound them in a mortar) with the cumin seeds, crushed, the cardamom and a pinch of salt, then stir in the lemon juice and olive oil to make a coarse green paste.
- Roll the pastry into a rectangle about 3 mm thick. Scatter the grated kashkaval over one half, fold the other half over it and press the edges together firmly so no cheese can escape.
- Brush the top with a little water and sprinkle it with the sesame and nigella seeds. Bake for 25-30 minutes, until it is puffed, deep golden and crisp underneath.
- Meanwhile, grate the tomato on the coarse side of a box grater, leaving the skin behind, and season the pulp with a pinch of salt.
- Serve the ziva hot, cut in pieces, with the grated tomato and zhug to spoon over and the halved egg alongside, as it is eaten on Shabbat mornings and sold in Yemenite bakeries.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 581 kcal | 27% |
| Carbohydrates | 34.8 g | |
| Water | 164 mL | |
| Fiber | 3 g | 10% |
| Protein | 19.1 g | 40% |
| Tryptophan | 0.24 g | |
| Threonine | 0.7 g | |
| Isoleucine | 0.82 g | |
| Leucine | 1.5 g | |
| Lysine | 1.3 g | |
| Methionine | 0.47 g | |
| Cystine | 0.29 g | |
| Phenylalanine | 0.94 g | |
| Tyrosine | 0.79 g | |
| Valine | 1.1 g | |
| Histidine | 0.56 g | |
| Fat | 41.3 g | |
| Monounsaturated | 21 g | |
| Polyunsaturated | 5.4 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.9 g | |
| Saturated | 12.6 g | |
| Trans-Fats | 0.02 g | |
| Cholesterol | 203 mg | |
| Calcium | 283 mg | 28% |
| Copper | 0.34 mg | 38% |
| Iron | 4.2 mg | 23% |
| Magnesium | 52.3 mg | 17% |
| Manganese | 0.67 mg | 37% |
| Phosphorus | 317 mg | 45% |
| Potassium | 481 mg | 10% |
| Selenium | 35 µg | 64% |
| Sodium | 530 mg | |
| Zinc | 2.3 mg | 29% |
| Thiamin (vitamin B1) | 0.35 mg | 32% |
| Riboflavin (vitamin B2) | 0.53 mg | 48% |
| Niacin (vitamin B3) | 3.5 mg | 25% |
| Pantothenic acid (vitamin B5) | 1 mg | 21% |
| Pyridoxine (vitamin B6) | 0.28 mg | 22% |
| Folate (vitamin B9) | 97.6 µg | 24% |
| Cobalamin (vitamin B12) | 0.81 µg | 34% |
| Choline | 165 mg | 39% |
| Vitamin A | 212 µg | 30% |
| Vitamin C | 29.9 mg | 40% |
| Vitamin D (D2 + D3) | 46 IU | 8% |
| Vitamin E | 2.5 mg | 16% |
| Vitamin K | 46.9 µg | 52% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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