Deep family traditions and exceptional produce are right at the heart of this fresh, flavour-packed Middle Eastern dish from mother-daughter team Sivine Tabbouch and Karima Hazim, the duo behind Sunday Kitchen cooking classes in Sydney’s Alexandria.
Serves: 6
Prep time: 2 hours, 30 minutes
Cook time: 30 minutes
Featured producer: Kurrawong Organics, Sydney NSW
Featured appliance: KitchenAid ‘Artisan’ Stand Mixer in Spearmint, KitchenAid’s 2026 Colour of the Year.
Ingredients
Shatta (Palestinian Chilli Sauce)
300g long red chillies, thinly sliced
1 tbsp salt flakes
¼ cup (60ml) apple cider vinegar
1 tbsp lemon juice
Extra virgin olive oil, to fill jar
Khobez (Pita Pockets)
2 tsp dry yeast
1 tbsp caster sugar
450ml lukewarm water
3 cups (750g) plain flour, plus extra, to dust
2 tbsp milk powder
2 tbsp extra virgin olive oil
Fried Winter Vegetables
3 eggplants, skin peeled in strips to create a zebra pattern and sliced into 1cm-thick rounds
2 cups (500ml) extra virgin olive oil
4 cups white or purple cauliflower florets, cut into even sizes, inner leaves reserved
Tarator (Tahini Sauce)
4 tbsp tahini
1 garlic clove, finely crushed juice of ½ lemon, or to taste
2 tbsp natural yoghurt
½ tsp Aleppo pepper
Method for Soft-Baked Khobez Filled with Spiced Cauliflower, Eggplant and Sumac Salad
Begin this recipe at least 3 days ahead. You’ll need a sterilised jar (see notes).
1. Make Shatta: Place chilli and salt in a bowl and mix well. Transfer to a sterilised jar (see notes), seal and refrigerate for 3 days. Drain chillies well, then pulse in a food processor until finely chopped but still textured. Return chilli mixture to the jar and stir through vinegar and lemon juice. Pour enough oil to completely cover and create a seal. Store in the refrigerator until ready to use.
2. Make Khobez (Pita Pockets): Combine yeast, sugar and half (225ml) the lukewarm water and set aside for 10 minutes, or until frothy. In a stand mixer fitted with the dough hook, mix flour, milk powder and 2 tsp salt flakes on low speed to combine, gradually adding yeast mixture and oil with motor running. Knead for 5-7 minutes, still on low speed, gradually adding remaining lukewarm water, until dough comes together into a smooth, elastic ball (it should feel soft but not sticky). Transfer to a lightly oiled bowl, cover with a tea towel and place in a warm place for 1 hour, or until doubled in size.
3. Divide Dough: Turn dough out onto a lightly floured surface and divide into 10-12 portions (approximately 100g each). Shape into smooth balls, cover with a damp tea towel and allow to rest for 10 minutes.
4. Make Dough Rounds: Using a rolling pin, roll each dough ball into a rough 16cm round. Ensure there are no tears, as this will allow steam to escape and prevent the pitas from puffing up. Cover dough rounds with a damp tea towel and allow to rest for 20 minutes.
5. Bake Rounds: Preheat oven to 250°C fan-forced and preheat two lined baking trays. Working in batches, carefully place 2-3 dough rounds on the hot trays and bake for 4-5 minutes, until puffed and lightly golden. Avoid overbaking, as this will cause pitas to harden. Remove from oven and immediately cover with a clean tea towel to keep soft and warm. Repeat with remaining dough.
6. Make Fried Winter Vegetables: Season eggplant generously with salt flakes and set aside for 20-30 minutes.
7. Make Tarator: Meanwhile, combine tahini and garlic in a bowl, stirring until mixture thickens. Add lemon juice and yoghurt and mix until smooth. Season with salt flakes and adjust lemon juice to taste. Add ¼ cup (60ml) water and stir until smooth. Sprinkle with Aleppo pepper and set aside until ready to serve.
8. Fry Vegetables: Pat eggplant dry with paper towel. Heat oil in a deep saucepan over medium-high heat. You can test if the oil is hot enough by adding a very small piece of cauliflower or eggplant; if it sizzles, the oil is ready. Fry cauliflower in batches until golden. Transfer to a plate lined with paper towel. Repeat with eggplant.
9. Create & Fill Pockets: Carefully cut halfway around the edge of each pita to create a pocket. Fill with shredded lettuce, fried vegetables and pickles. Drizzle generously with Tarator and Shatta, and serve.
Recipe Notes for Soft-Baked Khobez Filled with Spiced Cauliflower, Eggplant and Sumac Salad
- The best way to sterilise your jars is by running them, and any rubber seals and lids, through the hottest cycle in your dishwasher. Otherwise, wash in very hot soapy water, rinse under very hot tap water and then place jars (no lids or seals) directly on shelves in a preheated 110°C/90°C fan-forced oven until completely dried. Allow seals and lids to dry on a clean towel in direct sunlight, turning a few times until completely dry.
More Fresh Produce Inspiration
Be sure to check out all of the recipes in our Harvesting Brilliance series for more incredible dishes inspired by the 2026 delicious. Harvey Norman Produce Awards!