Sabich is an Israeli street food. It is supposed to be influenced from Iraqi Jewish immigrants. The Israelis took a traditional Iraqi breakfast spread of fried eggplants, boiled eggs etc and put it in a pita and made into a trendy delicacy.
OK, I said simple and have a laundry list of components to put together. But these take just a little bit of chopping and tossing, so even though there are quite a few ingredients needed for the recipe, they are probably in your pantry already. Some fancy new ingredients like Amba which is a tangy mango pickle popular in the Middle eastern cuisine can be sourced from a Middle eastern store or even an Indian store (I actually didn’t use this, but I’m on the lookout for it, if I find it I’m going to update here).
This is a very filling and absolutely delicious sandwich. All the ingredients and condiments work together and there is an explosion of flavor in every bite. You would need quite a napkins to keep the sauce dripping down your chin, but that is the fun of enjoying this dish.
Recipe adapted from here:
Sabich
Ingredients
For the Sandwich:
- 11/2 Eggplant " Small , sliced into rounds
- 1 Potato Medium , boiled, peeled and sliced into thin circles
- ¼ cup Hummus (Homemade or Store-bought)
- 2 Eggs , hard boiled and sliced thin (omit for a vegan version)
- pickles As needed Israeli (optional)
For the Tahini Sauce:
- 3 tbsps Tahini paste
- 2 tsps Lemon juice
- 1 clove Garlic , finely minced
- 3 tbsps Water Warm
- 1 tsp Parsley , finely chopped
- To taste Salt
For Israeli Salad:
- 1 Tomato , chopped
- 1 Cucumber Small , deseeded and cubed
- 1 tbsp Red Onion , finely chopped (optional)
- 2 tsps Lemon juice
- 1 tbsp Parsley , finely chopped
- To taste Salt
Instructions
- Prep Eggplant: Fry the eggplant rounds in 1/4" oil in a pan. For a healthy alternate, eggplant rounds can be baked (at 400F for about 15~20 minutes) or broiled (2~4 minutes per side) or shallow fried in little bit of oil.
- Make the tahini sauce: In a small mixing bowl, combine tahini, minced garlic, lemon juice, salt, parsley and warm water. Mix well until smooth.
- Make the Israeli Salad: In a bowl, combine chopped tomato, cucumber, onion (if using), lemon juice, parsley and salt.
- To make Sabich: Toast the pita or lightly warm it in the microwave. Cut off the top to open the pocket.
- Slather the inside of the pocket with hummus and amba. Layer the eggplant, potato, sliced eggs and Israeli salad inside. Now top with the tahini sauce and Enjoy!!
Notes
Diane Balch
I love eggplant and when it is in season I am looking for different ways to make it. Will pin this for the summer. Looks like a great sandwich.
Lydia Filgueras
Oh, you had me at eggplant. The photo of the ingredients all by themselves is mouthwatering 🙂
Global Tastes & Travels Inc.
what a scrumptious looking sandwich – although without the eggplant for me 🙂
Global Tastes & Travels Inc.
what a scrumptious looking sandwich – although without the eggplant for me 🙂