I’m going to let you in on a little secret, and I mean this honestly. One of my go-to weeknight dinners, and even Shabbos or Yom Tov sides, is Taamti’s frozen bourekas and cigars.

I know, it sounds like a cop-out. But once they’re baked, you’d never guess I didn’t hand-fold every boureka or roll each cigar myself.

So why am I telling you this? Because if you haven’t tried them, you’re truly missing out. They’ve saved me more times than I can count. Yom Haatzmaut? On the table with dips and spreads. Last Shabbos when I had zero time to roast potatoes? Potato bourekas to the rescue. And tonight? Leftovers feel like a whole new meal with a tray of fresh, flaky bourekas on the side.

And if you’re someone who usually avoids frozen foods. I get it. It can feel like you’re cutting corners, or giving your kids less-than healthy options. But these aren’t that. They don’t feel like a compromise; they elevate the meal when you just don’t have the time or energy to do it all.

They bake up crisp, golden, and honestly irresistible.

Now, if you really want them to shine, my favorite way to serve them is on a sabich board.

Sabich isn’t a trend. It's a traditional judeo-iraqi sandwich that’s all about bold, layered flavors and textures. It combines fried eggplant, eggs, fresh vegetables, and bright/bold sauces. A sabich board just takes that idea and opens it up: everything arranged beautifully, ready for people to build their own bites. It’s abundant, interactive, and surprisingly easy.

How to Make a Sabich Board

Step 1: Bake the Pastries

Bake Taamti’s bourekas and cigars according to package instructions until golden and crisp. Arrange on a large serving board.

Step 2: Fry the Eggplant

Slice eggplant into rounds, salt lightly, and let sit for 20 minutes. Pat dry, then fry until deeply golden. Drain on paper towels and season lightly with salt.

Step 3: Make the Grated Tomato

Grate ripe tomatoes on a box grater and discard the skins. Season the tomato pulp lightly with salt.

Step 4: Cook the Eggs

Cook eggs for 6–7 minutes for soft-boiled yolks. Cool, peel, and halve.

Step 5: Assemble the Board

Arrange the pastries, fried eggplant, grated tomato, and eggs together on a serving board and serve warm.

Don't forget these classic condiments, so guests can customize:

-Techina (tahini sauce), smooth and nutty

-Amba, tangy and slightly sweet with that unmistakable fermented mango flavor

-Schug, vibrant and spicy with herbs and chili

-Gefen pickles and Gefen hot peppers

When assembling, think abundant and inviting. Anchor the board with your sauces and pastries. Then arrange eggplant, eggs, tomatoes, pickles and peppers around them.

Let people assemble. Split a boureka, layer in eggplant, egg, tomato, drizzle with tahini and amba, maybe a little schug.

And here’s the part that matters: you don’t have to choose between making everything from scratch and putting out something thoughtful and impressive. You can use a little help and still create something that feels completely yours.

Photography by Sara Goldstein.