Sabich Recipe

Sabich is a popular Israeli street food that originated from the Iraqi Jewish community. It is a delicious pita sandwich filled with fried eggplants, hard-boiled egg, fresh vegetables, and tangy sauces. The dish is traditionally eaten on Shabbat morning by the Iraqi Jews, and its popularity has grown widely in Israel. Sabich provides a harmonious blend of flavors and is considered a staple in Israeli cuisine.

Ingredients

• Eggplant - 1 large, cut into slices
• Olive oil - for frying
• Egg - 4, hard-boiled
• Pita bread - 4 rounds
• Tomato - 2, diced
• Cucumber - 1, diced
• Parsley - a small bunch, chopped
• Tahini - 1/2 cup
• Lemon - 1, juiced
• Salt - to taste
• Pepper - to taste
• Pickles - sliced, for serving
• Amba sauce - for drizzling

Preparation

Prepare the eggplant by slicing it into approximately 1/4 inch thick rounds. Sprinkle with salt and let them sit for about 15 minutes to draw out the bitterness. Rinse and pat them dry using a kitchen towel.

Meanwhile, hard-boil the eggs. Place them in a pot and cover with water. Bring to a boil over medium heat and let them continue to cook for 9-12 minutes. Once done, transfer the eggs to an ice bath to cool before peeling.

Cooking Instructions

Step 1: Fry the Eggplant

Heat a generous amount of olive oil in a skillet over medium-high heat. Once hot, add the eggplant slices. Fry each side for about 2-3 minutes until golden brown and crispy. Remove them from the oil, and let them drain on a paper towel.

Step 2: Prepare the Salad

In a mixing bowl, combine the diced tomatoes, cucumbers, and chopped parsley. Season with salt and pepper to taste. Mix well.

Step 3: Make the Tahini Sauce

In a small bowl, whisk together the tahini, lemon juice, a pinch of salt, and enough water to reach a smooth sauce consistency.

Step 4: Construct the Sabich Sandwich

1. Warm the pita bread slightly in a toaster or on a skillet.
2. Slice the peeled hard-boiled eggs.
3. Carefully open a pocket in the pita and layer with fried eggplants and slices of egg.
4. Add a couple of spoonfuls of tomato-cucumber salad.
5. Drizzle with tahini sauce and amba sauce, then tuck in some sliced pickles.

How to Enjoy Sabich

Sabich is best enjoyed fresh and warm. You can serve it with extra pickles on the side and perhaps some additional amba or tahini for an extra kick. It's a great option for lunch or brunch and offers a delightful blend of textures and flavors. If you're planning a picnic, Sabich wraps up easily for a great on-the-go meal that friends and family will love.

Timing Considerations

From start to finish, preparing Sabich takes approximately 60 minutes. The cooking timer is essential to keep track of frying and boiling times to ensure perfection in every bite.