Sabich Stacks

Introduction to Sabich

Sabich is a delicious Israeli street food that reflects the rich and diverse culinary heritage of the region. Traditionally served in a pita and packed with a variety of ingredients, Sabich offers an explosion of flavors with every bite. The dish is said to have originated from the Iraqi-Jewish community in Israel and has since become a staple in Israeli cuisine. Characterized by its unique combination of fried eggplant, hard-boiled eggs, and an array of fresh vegetables, Sabich provides a hearty, vegetarian delight that is as wholesome as it is satisfying. In this recipe, we will explore an innovative take on this classic dish by constructing it in stack form, retaining all the traditional elements while introducing a modern presentation.

Ingredients

• Eggplant - 2 large
• Olive oil - 1/2 cup
• Kosher salt - 1 teaspoon
• Black pepper - 1 teaspoon
• Hard-boiled eggs - 4, peeled and sliced
• Tomatoes - 2, diced
• Cucumber - 1, diced
• Tahini - 1/2 cup
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Parsley - 1/2 cup, chopped
• Pita or flatbread - 4 pieces
• Pickles - 1/2 cup, sliced
• Chili sauce - optional, for serving

Preparation

Step 1: Preparing the Eggplant

Begin by slicing the eggplant into 1/2-inch thick rounds. Sprinkle each slice with kosher salt and let them rest on a paper towel for about 15 minutes. This process draws out excess moisture and reduces the bitterness of the eggplant.

Once the time is up, pat the slices dry with another paper towel to remove the moisture and excess salt. Preheat your oven to 400°F (200°C).

Step 2: Roasting the Eggplant

Arrange the eggplant slices on a baking sheet lined with parchment paper. Brush each side with olive oil and season with black pepper to taste. Roast the eggplant slices in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and tender. While the eggplant is roasting, move on to preparing the other components.

Step 3: Preparing the Tahini Sauce

In a small bowl, combine the tahini, lemon juice, and garlic until smooth. You can add a bit of water to achieve the desired consistency if the sauce is too thick. Season with a pinch of kosher salt to taste.

Step 4: Preparing the Vegetables

Dice the tomatoes and cucumber and mix them together in a bowl. Add a sprinkle of kosher salt and a dash of lemon juice to enhance the freshness of the vegetables.

Step 5: Preparing the Eggs

Peel and slice the hard-boiled eggs evenly.

Assembling the Sabich Stacks

Now, the fun part – assembling the Sabich Stacks! Each stack consists of layers that combine all the wonderful flavors of traditional Sabich.

1. Start with a base layer of pita or flatbread on each plate.
2. Place a slice of roasted eggplant on the bread.
3. Add a few slices of the hard-boiled eggs on top of the eggplant.
4. Generously spread the tahini sauce over the eggs.
5. Top with a spoonful of the diced tomato and cucumber mix.
6. Sprinkle some chopped parsley and sliced pickles over the stack.
7. Repeat the layers to form a towering stack, depending on how tall you prefer it to be.

Enjoying Your Sabich Stacks

Serve the Sabich Stacks immediately, accompanied by a side of spicy chili sauce if desired. These stacks make for an excellent brunch or lunch option. They are best enjoyed with family and friends, alongside a refreshing lemonade or cold brewed tea.

Whether you're entertaining guests or enjoying a meal solo, Sabich Stacks are sure to impress with their flavorful combination and visual appeal. Don't forget to set a cooking timer to ensure everything cooks to perfection. Happy cooking!