White bread dough with a paste of olive oil and za’atar.
Preheat the oven to 200˚C. Spread four to five heaped tablespoons of canned tomato over a piadina, salt generously, and sprinkle with oregano. Top with cooked ham, a mixture of Emmentaler and Gruyere cheese, and olives. Place another piadina on top. Bake in the oven for 10 to 15 minutes, until the cheese is melted and the piadina is slightly crispy around the edges.
There are some dishes that many countries consider their own, and this is reflected in the name. For example, my favourite cake—one I have yet to attempt to make—is known as Međimurska gibanica in Croatia; the name loosely translates to “cake from Međimurje,” and Međimurje is a region in Croatia. Across the border, in Slovenia, it is known as Prekmurska gibanica; the name translates to “cake from Prekmurje,” and Prekmurje is a region in Slovenia. Same cake, different name.
The dish I made tonight is similarly confused about its identity: I found it in an Australian cookbook under the name Turkish eggs; virtually the same dish is called Shakshouka in an Israeli cookbook I own; my Greek friend also knows it, presumably under a different name.