sabich
Next Dish: Fërgesë
Sabich is a traditional Israeli sandwich, typically consisting of pita bread filled with fried eggplant, hard-boiled eggs, Israeli salad, parsley, and tahini sauce. The dish is often garnished with amba, a pickled mango sauce. Originating from the Iraqi Jewish community, it was traditionally eaten on Shabbat morning. Today, it is a popular street food in Israel and is gaining recognition worldwide.
Recipe
Ingredients:
2 large eggplants
4 eggs
4 pita breads
1 cup tahini sauce
1 cup Israeli salad (diced tomatoes, cucumbers, onions, and parsley)
1 cup amba sauce (pickled mango sauce)
1 cup pickled cucumbers
Salt to taste
Olive oil for frying
Instructions:
Start by hard boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Boil for about 10 minutes, then drain and rinse under cold water. Peel and slice the eggs.
Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and set aside for about 20 minutes to draw out the bitterness. Rinely thoroughly and pat dry.
Heat a large pan over medium heat and add enough olive oil to coat the bottom. Once hot, add the eggplant slices in a single layer. You may need to do this in batches. Fry until golden brown on both sides, then remove to a paper towel-lined plate to drain.
To assemble the sabich, open up a pita bread and spread a generous amount of tahini sauce inside. Layer in the fried eggplant, hard boiled eggs, Israeli salad, amba sauce, and pickled cucumbers.
Repeat with the remaining pitas and ingredients. Serve immediately.