Hillel Gardi is a shepherd and chef who forages his food and prefers to cook in the field over an open fire rather than in a traditional kitchen. While he doesn’t consider himself a lover of pashtida — a vegetable casserole bound together by eggs — there’s one exception: This recipe from his late, beloved grandmother. 

She used to make it in large quantities and freeze it, perfectly sliced. Every Shabbat she would thaw a piece and serve it as part of the family’s lunch spread. When she suddenly passed away, the family found extra pashtidas tucked away in her freezer. Each was treated as a valuable treasure, thawed and eaten.

Hillel believes the secret to the recipe is how thin it is — it’s crispy, yet tender. He recommends topping a slice with goat milk labneh, a sprinkling of sumac, and fresh oregano leaves, maybe some chopped scallion or hot chile pepper, and squeezing some tomato seeds on top. 

This recipe first appeared on Asif: Culinary Institute of Israel, our partners from 2021 until its closure in spring 2026. Cafe Asif remains open.