Easy-Peasy Pashtidah

Easy-Peasy Pashtidah


Recipe ~ Debbie Elfassy, Benjamin, Israel

This recipe is an old family favourite because it is so simple to make and delicious!

The Hebrew word for ‘simple” or “easy” is pashut. Also a root of Pashtidah – pronounced pahsh-tee-dah!


4 zucchini, grated
2 large carrots, grated
1 red onion, halved and thinly slivered
1 cup self-raising flour, sifted
6 eggs, lightly beaten
Half a cup light Olive oil or
  quarter cup each of canola and olive oil
1 cup grated Parmesan
Fresh thyme or basil
Salt and black pepper to taste        
Cherry tomatoes to garnish


  1. Preheat oven to 180degrees C. Grease a 22cm dish/cake pan.
  2. In a large bowl, mix all the ungredients except the tomatoes. Season to taste and mix well.
  3. Spread mixture into dish/pan. Halve some cherry tomatoes and arrange on top of the pashtidah.
  4. Sprinkle some Parmesan on top and bake for about 50 minutes or till set and golden.  

(You can be imaginative and substitute the zucchini and carrot combination with any other vegetables.)

Bon Appetit or B’tei’avon from Israel!🇮🇱

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