Sabich
סביח
A pita stuffed with fried eggplant, hard-boiled egg, Israeli salad, tahini, and amba (pickled mango sauce) — sabich was the Saturday breakfast of Iraqi-Jewish immigrants in Israel, traditionally eating leftovers from the Shabbat meal. It has since become one of Israel's most beloved street foods.
Ingredients
- •4 large pita breads
- •2 large eggplants, sliced into rounds
- •4 hard-boiled eggs, sliced
- •2 tomatoes, diced
- •1 cucumber, diced
- •Fresh parsley
- •Tahini sauce (tahini + lemon + water + garlic)
- •Amba (pickled mango sauce)
- •Schug (green chili sauce)
- •Salt and vegetable oil for frying
Instructions
- 1
Salt eggplant slices and let rest 20 minutes. Pat dry.
- 2
Fry eggplant in hot oil until golden and tender on both sides. Drain on paper towels.
- 3
Mix tomatoes, cucumber, parsley, salt, and a squeeze of lemon for the salad.
- 4
Warm pitas briefly. Open and stuff generously with fried eggplant and egg slices.
- 5
Add Israeli salad, drizzle liberally with tahini, add amba sauce and schug to taste.
- 6
Serve immediately while eggplant is still warm.
Kosher notes
Pareve as described. If adding labneh, it becomes dairy.
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