Israeli kitchen ingredients, from aubergine to amba

A flavour and texture map of sabich

Aubergine, egg and potato give sabich a soft, substantial base. Salad adds a fresh component, tahini contributes sesame flavour, and amba brings spiced acidity. Hot sauce adds heat, though the level and amount can change with the order.

In a pita, the components, sauces and bread meet in almost every bite. A plate can keep each component clearer and lets you change the balance as you eat. Neither format is the correct one. They are two ways to encounter the same family of flavours.

Tahini, amba and hot sauce are not decoration

Tahini is sesame paste. Amba is a sharp, tangy, spiced mango condiment. They are very different flavours, and their balance can make the same base of aubergine, egg and potato feel milder, more acidic or more pronounced.

A sauce may contain ingredients that cannot be seen in a photograph or learned from a dish name. If you prefer less heat, sauce on the side, or need information about a particular ingredient, ask what is included in the version offered now.

Beetroot, shell and filling in kubbeh

In beet kubbeh, beetroot gives the broth a deep colour and a flavour that moves between sweet and sour. The menu describes the kubbeh as meat-filled. Understanding the dish means reading shell, filling and broth together, not treating the word kubbeh as one fixed recipe.

Kubbeh is a broad family of shapes, shells, fillings and broths. The description on this page applies only to the Complete99 dish. It does not define what must appear in kubbeh from another kitchen or family.

Tomatoes, eggs and herbs lead in different directions

In shakshuka, tomato sauce and eggs form the centre of the dish. In aja, eggs meet herbs and greens. In sabtucha, a shakshuka egg joins aubergine, potato and salads from the sabich family.

That comparison helps you choose between tomato and sauce, herbs and greens, or a closer meeting with sabich components. It is not a complete ingredient list and does not replace an answer from the team about the dish being prepared now.

What a dish name cannot tell you about allergens

Tahini is made from sesame, and egg appears in the name or description of sabich, shakshuka and aja. That still does not mean every other ingredient is known. A dish name also cannot explain possible contact with other ingredients in the kitchen.

For an allergen, sensitivity or dietary question, speak with the team before ordering. Do not rely only on a photograph, a familiar home version or a general description. If you have a diagnosed allergy, follow the personal medical guidance you have received.

A packaged-food label and a restaurant ingredient description are different things. The Israel Ministry of Health publishes official rules for prepacked food labelling. On our dish pages, we do not present a short description as if it were a complete label.

If you take food home

Israel Ministry of Health guidance for handling food at home recommends keeping the refrigerator at 4°C and cooling cooked food promptly so that it reaches refrigerator temperature within two hours. It also warns that normal appearance and smell do not prove that stored food is still safe.

Follow any specific storage instruction supplied with your food. When there is no specific instruction and you are saving leftovers, use the official guide linked below. General information on this page does not replace a safety instruction for a particular food.

How we build an ingredient page

We separate three things: what the current Complete99 menu describes, general knowledge from an external source, and sensory language that helps with choosing. When a source presents a cultural or family story, we identify it as a story rather than proof for every version of a dish.

We will not publish a nutrition value, medical suitability statement, allergen guarantee or complete ingredient list without information for the actual dish and responsible review. Current price, options and availability remain in the ordering menu.