Eating like in Israel

A while ago I stumbled across a restaurant called Sababa in Berlin ( From the outside it did not seem very special. A small place, not crowded and we were extremely hungry after a long day. I had a quick look at the menu and was very convinced to stay. Sababa offers Israeli food, the perfect place for hummus lovers!

Some of the food combinations were new to me and I was curious to see how they would taste: Without a doubt delicious. Tonight I cook an imitation of what we ate there, spoiling ourselves with a quick and delicious dinner. Here is an overview of what was served:

Home-made hummus

Mung beans with tahini sauce

Ground beef seasoned with cinnamon

Pomegranate tomato salad with caramel mustard dressing

Minced meat, mung beans, hummus, pomegranate salad



1 pack dry mung beans

1 can chick peas

1 pound/450 g ground beef

1 plain yoghurt (e.g. greek yoghurt)

1 salad

1 pomegranate

1 tomato

1 lemon

1 red onion

1 small yellow onion

2 garlic cloves

Tahini paste (sesame paste)

Whole grain mustard (e.g. Dijon mustard type)

2 tablespoons chopped almonds

Olive oil, vinegar

Cinnamon, salt, pepper


1) Drain the chick peas. Put them in a high container or a large measuring cup.

2) Peel and press the garlic; then add it to the chick peas.

3) Add the yoghurt. Season with salt and drizzle with lemon juice. Then blend until smooth. Keep the hummus in the fridge until you serve it.

Mung beans

1) Rinse one cup of dried mung beans under running water.

2) Bring a small pot with unsalted water to a boil. Add the mung beans and let boil at medium heat for about 30 min.

3) Drain the remaining water. Season with salt and add a spoon of tahini sauce. Serve while still warm.

Ground beef

1) Chop up the yellow onion.

2) Preheat a pan with a spoon of oil and saute the onion at high heat until glassy.

3) Add the minced beef, season with salt, pepper and cinnamon and keep on stirring for a few minutes. Serve warm.


1) Wash and clean the salad.

2) Chop up the red onion and the tomato. Separate half of the seeds of the pomegranate. Add all ingredients to the salad.

3) For the dressing, combine 2 tablespoons mustard with the chopped nuts, 3 tablespoons oil, 1-2 tablespoons vinegar and season with salt and pepper.


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