Preparation:

Slice & salt eggplants, leave them for several hours, wash with water, saturate in paper towel and only then fry, in deep and very hot oil.

Onion salad: Chopped onion, a pinch of hot pepper, some salt, some olive oil, lemon and sumac (prepare in advance so that it loses some of its spiciness).

Vegetable salad: Thinly sliced cucumber and tomato; optional: hot pepper. Don't spice it up because the other ingredients (onion, pickles) are already spicy.

Slice the potatoes, salt and pepper, peel the eggs. Serve all ingredients with pickles and pitas for the diners to combine as they like. You can also add hummus – but this is the Israeli, not traditional version.