This Israeli recipe article offers a simple Shabbat dish pairing a warm Swiss chard salad with homemade skillet pitas, presented as a quick, flavorful meal for a family Friday night table. The recipe is described as easy to prepare, requiring only a few basic ingredients and no oven, and is framed as especially suitable for Shabbat dinner.
For the salad, the ingredients include 2 bundles of Marina-brand Swiss chard, 5 crushed garlic cloves, one quarter cup of freshly squeezed lemon juice, 1 teaspoon cumin, 1 teaspoon sweet paprika, half a chopped green hot pepper, 6 tablespoons olive oil, 1 teaspoon salt, and half a teaspoon black pepper. The chard leaves are blanched in boiling water for 3 minutes and cooled in ice water, while the garlic is fried in olive oil until golden. The spices and lemon juice are added, then the drained chard is mixed in, along with the hot pepper, and after a few minutes of cooking it is transferred to a serving plate.
The skillet pitas use 2.5 kilograms of white flour, 300 ml of water, 2 teaspoons sugar, 2 teaspoons salt, 2 teaspoons dry yeast, and 1 teaspoon oil. The dough is kneaded in a mixer for 12 minutes, left to rise until doubled, then divided into 10 balls. Each piece is rolled lightly, covered for 10 more minutes, and cooked in a hot pan on parchment squares. The parchment is removed once the dough colors, and each pita is flipped every 30 seconds.
The article appears as a sponsored Shabbat recipe feature, with attribution to Marina Mushrooms, Rami Levy, and Yona Spices. It presents the dish as a practical, appetizing option for a home Shabbat meal.
