The dish combines three important Israeli ingredients: sable, challah, and egg At Philadelphia’s Zahav , chef and owner Michael Solomonov and co-chef Beau Friedman have generated so much acclaim through dishes like fluke kubbeh niyeh, hummus tehina, and their signature pomegranate lamb shoulder, that reservations are booked out for months. Something Solomonov and Friedman take pride in is putting Israeli twists on classic dishes, like egg-in-the-hole using challah bread. “I never thought that I would make challah and that would be on the menu,” says Solomonov. “But I don’t know, what’s better than fresh challah?” The dish is made by sous chef Christine Fariss, who begins by weighing out each dough ball, and letting them proof after they’re weighed. Once proofed, the dough is braided. Fariss likes to use cold dough in this process because warm dough becomes too pliable and may break. “So you want to be stretching the dough each time you’re pulling it,” explains Fariss. “And starti...