The best way to break the Yom Kippur fast is with easily digestible foods. Nutritionists recommend eggs for people who have abstained from food, and are ready to resume eating.
One of the best make-ahead egg dishes to prepare for this occasion is a pashtidah: a type of crustless savory pie.
The word pashtidah derives from the Italian word pasticcio, which means “pie.” The Italian pasticcio is a type of baked pie, with noodles, meat, or fish. Medieval Italian rabbis discussed the pashtidah in their deliberations over kashrut.
The pashtidah is a very popular dish in Israel, served everywhere from kibbutz dining halls to the prime minister’s residence. Here is a traditional Israeli recipe for a cheesy zucchini pashtidah. It is very easy to prepare, and is delicious hot or cold. Serve it with some crusty bread and a crisp green salad.
- 3 eggs
- 1/4 cup Parmesan, cheddar, or any sharp cheese of your choice
- 1/4 cup cottage cheese
- 3 medium size zucchini, chopped
- 1 tablespoon flour
- 4 stalks fresh dill, parsley, or cilantro, minced
- 4 fresh thyme sprigs, minced
- 2 tablespoons olive oil
- freshly ground black pepper
- Preheat the oven to 350°F.
- Heat the olive oil in a heavy pan.
- Fry the zucchini with the thyme.
- Add salt and black pepper to taste.
- When the zucchini has softened, set it aside to cool.
- In a large bowl, mix the eggs, cheese, flour, and dill.
- Add the zucchini.
- Pour the mixture into an oiled pie or muffin pan.
- Bake for between 30 and 40 minutes.
- Refrigerate until you are ready to serve it at the fast’s break.