Sabich is an undeniably delicious sandwich that many people enjoy. It is commonly served for breakfast or lunch on the go. You should be warned, it’s messy in a way filled pita should be. This is why you should bring extra napkins whenever diving into this dish. This recipe is for a traditional sabich:
What Is Sabich?
First of all, what is Sabich? It’s a pita or laffa sandwich, prepared with fried eggplant, hard-boiled eggs, tahini sauce, tangy Israeli salad, and hummus. This popular street food in Tel Aviv is believed to have been introduced to Israeli cuisine by Iraqi Jewish immigrants. Jewish people are prohibited from cooking on the Sabbath, so pre-boiled eggs and fried eggplant that has been prepared in advance and stored in the refrigerator are ideal for assembling a sandwich without violating the no-work laws of the Sabbath.
How to Make Sabich
The best thing about Sabich is that you can make it according to your taste. The eggs can be hard-boiled, soft-boiled, or medium-boiled. Feel free to experiment with scrambled or fried eggs as well. Also, add grated feta or halloumi that has been grilled. Combining Sabich components with fresh lettuce as a salad is also an option. You can air fry or roast the eggplants if you don’t want to deep fry them.
Ingredients for the Sabich Recipe
For the eggplant, you need vegetable oil, for frying. You also need 1 medium Globe eggplant or 2 medium Italian eggplants, cut into 1/2-inch rounds. Add sea salt, for the fried eggplant.
Ingredients for the Israeli Salad
1 plum tomato, sliced 1/2 diced English cucumber 2 tablespoons of chopped flat-leaf parsley 1/4 teaspoon sea salt 2 tablespoons fresh lemon juice 1/4 teaspoon of freshly ground black pepper.
Ingredients for the Tahini salad
1/4 cup tahini 2 tablespoons fresh lemon juice 1 clove minced garlic A pinch of ground cumin 3 tablespoons water, more if needed A pinch of freshly ground black pepper
Ingredients for Assembing the Sabich 4 8-inch pasta 4 medium eggs, hard-boiled and peeled 1/4 cup store-bought or homemade hummus 1/4 cup of store-bought or homemade sliced pickles Amba sauce, for serving