Chef Michael Solomonov’s take on egg in the hole includes braided challah at his Philadelphia restaurant 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.
“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?” “So you want to be stretching the dough each time you’re pulling it,” explains Fariss. “And starting in the middle gives it that beautiful football shape.”
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