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:
| Servings | Prep Time |
| 2 serving | 20 minutes |
| Cook Time |
| 20 minutes |
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Recipe to make popular Israeli street food, Sabich. 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.
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- 11/2 Eggplant " Small , sliced into rounds
- 1 Potato Medium , boiled, peeled and sliced into thin circles
- 2 Pita Pockets
- ¼ cup Hummus (Homemade or Store-bought)
- As needed Amba
- 2 Eggs , hard boiled and sliced thin (omit for a vegan version)
- pickles As needed Israeli (optional)
- 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
- 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
- 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!!
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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.
Oh, you had me at eggplant. The photo of the ingredients all by themselves is mouthwatering 🙂
what a scrumptious looking sandwich – although without the eggplant for me 🙂
what a scrumptious looking sandwich – although without the eggplant for me 🙂