📝 About This Recipe
Originally brought to Israel by Iraqi Jews as a traditional Shabbat morning breakfast, the Sabich has evolved into the country’s most beloved cult-classic sandwich. This vibrant pita pocket is a symphony of textures and flavors, layering buttery fried eggplant, creamy hummus, and nutty tahini with the unique, umami-rich punch of amba mango sauce. It is a messy, beautiful, and deeply satisfying vegetarian feast that captures the sun-drenched spirit of Tel Aviv's bustling markets.
🥗 Ingredients
The Eggplant
- 1 piece Large Globe Eggplant (sliced into 1/2 inch rounds)
- 1 tablespoon Kosher Salt (for sweating the eggplant)
- 1/2 cup Vegetable Oil (for shallow frying)
The Protein and Base
- 4 pieces Large Eggs (hard-boiled or 'Haminados' style)
- 1 cup Hummus (high-quality store-bought or homemade)
- 4 pieces Fluffy Pita Bread (thick, Greek or Israeli style)
Israeli Salad and Toppings
- 3 pieces Persian Cucumbers (finely diced)
- 2 pieces Roma Tomatoes (finely diced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 medium Boiled Potatoes (peeled and sliced into rounds)
The Essential Sauces
- 1/2 cup Raw Tahini Paste (look for a runny, high-quality brand)
- 4 tablespoons Amba Sauce (pickled mango sauce)
- 2 teaspoons Zhug or Harissa (optional, for heat)
👨🍳 Instructions
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1
Prepare the eggplant: Sprinkle the eggplant rounds generously with salt and let them sit on paper towels for 20-30 minutes to draw out moisture and bitterness.
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2
While the eggplant rests, boil your eggs for 9 minutes (for a slightly jammy yolk) or 11 minutes (fully hard-boiled). Peel and set aside.
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3
Pat the eggplant slices completely dry with paper towels. This is crucial for achieving a crispy, golden-brown exterior.
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4
Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches for 3-4 minutes per side until they are dark golden brown and very tender.
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5
Drain the fried eggplant on a wire rack or fresh paper towels and sprinkle with a tiny pinch of salt while still hot.
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6
Prepare the Israeli salad by tossing the diced cucumbers, tomatoes, and parsley with lemon juice and a drizzle of olive oil. Season with salt and pepper to taste.
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7
Make the tahini sauce: Whisk the raw tahini with a splash of cold water and a squeeze of lemon until it turns pale and reaches a pourable consistency.
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8
Warm the pita breads in a dry skillet or oven until they are soft and pliable. Carefully cut off the top quarter of each pita to create a pocket.
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9
The Layering (The 'Sabich' Art): Spread a generous tablespoon of hummus inside the bottom and walls of the pita.
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10
Add 2-3 slices of fried eggplant and 2 slices of boiled potato. Use a fork to gently smash them against the back of the pita wall.
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11
Slice the boiled egg and tuck it inside, followed by a large spoonful of the Israeli salad.
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12
Drizzle generously with the prepared tahini sauce and the tangy amba mango sauce.
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13
Finish with a dollop of zhug if you like heat, and a final sprinkle of fresh parsley. Serve immediately while the eggplant is still warm.
💡 Chef's Tips
Don't rush the eggplant; it needs to be very dark brown to achieve that melt-in-your-mouth texture. If you can't find Amba, a mix of mango chutney and a little yellow curry powder is a decent substitute. For the most authentic flavor, boil your eggs with onion skins overnight to create 'Haminados' (brown eggs). Always use the fluffiest pita you can find; thin pitas will tear under the weight of the heavy fillings. Layering is key—make sure every bite has a little bit of every ingredient.
🍽️ Serving Suggestions
Serve with a side of salty Mediterranean pickles and olives. A cold glass of Limonana (Middle Eastern mint lemonade) cuts through the richness perfectly. Enjoy with a pile of extra napkins—a good Sabich is notoriously messy! For a lighter version, serve the ingredients 'deconstructed' on a large platter with pita on the side.