It’s been a while since we went to Taim, an Israeli vegetarian restaurant with few locations in the city. So, as we were going to a cooking class downtown in the Summer that started at 12pm, we decided to stop there for a quick bite. Good that we went early as they only have few seats! We decided to order two things: the babaganouj that is a spread made with eggplant with a nice smokiness, and, instead of falafel that Taim is known for, we ordered their sabich, a sandwich made with fried eggplant, egg, hummus, tahini, parsley, Israeli salad, pickled cabbage and amba, a tanguy mango pickle condiment popular apparently in the Middle East. I love this sandwich that has so many layers of flavors but know that it can be a bit challenging to eat because the pita pocket is so filled that it can break apart.