📝 About This Recipe
Originating from the Iraqi Jewish community in Israel, the Sabich is a masterclass in texture and flavor layering. This iconic street food features silky fried eggplant, creamy slow-cooked eggs, and a punchy mango amba sauce, all tucked into a cloud-like pita. It is a vibrant, messy, and deeply satisfying sandwich that balances earthy, tangy, and savory notes in every bite.
🥗 Ingredients
The Star Elements
- 2 pieces Large Globe Eggplant (sliced into 1/2-inch thick rounds)
- 4 pieces Hard-Boiled Eggs (ideally 'Haminados' style, cooked long and slow)
- 4 pieces Fluffy Pita Bread (fresh and high-quality)
- 1 cup Vegetable Oil (for shallow frying)
Israeli Salad & Toppings
- 2 cups English Cucumber (finely diced)
- 2 cups Roma Tomatoes (finely diced)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 cup Hummus (smooth and creamy)
- 2 medium Boiled Potatoes (sliced into rounds)
The Essential Sauces
- 1/2 cup Raw Tahini Paste (premium quality)
- 4 tablespoons Amba Sauce (pickled mango sauce)
- 1/4 cup Water (ice cold, for the tahini)
- 2 tablespoons Zhug (Yemenite green chili paste for heat)
👨🍳 Instructions
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1
Prepare the eggplant: Sprinkle the eggplant rounds generously with salt on both sides and let them sweat on paper towels for 30 minutes to remove bitterness.
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2
While eggplant sweats, prepare the Israeli salad by tossing diced cucumbers, tomatoes, and parsley with lemon juice and a pinch of salt. Set aside.
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3
Make the tahini sauce: In a small bowl, whisk the raw tahini with lemon juice and ice-cold water until it turns pale and reaches a drizzling consistency.
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4
Pat the eggplant slices bone-dry with paper towels; this ensures they fry to a golden crisp rather than steaming.
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5
Heat 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 creamy inside.
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6
Drain the fried eggplant on a wire rack or fresh paper towels and sprinkle immediately with a touch of sea salt.
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7
Peel the hard-boiled eggs and slice them into rounds or wedges. If using pre-boiled potatoes, ensure they are at room temperature or slightly warmed.
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8
Briefly warm the pita bread in an oven or on a dry skillet until soft and pliable. Carefully slice open the top third of each pita to create a deep pocket.
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9
Begin the 'layering architecture': Spread a generous tablespoon of hummus inside the bottom and sides of the pita.
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10
Add 2-3 slices of fried eggplant, followed by a few slices of potato and a spoonful of the Israeli salad.
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11
Nestle the egg slices into the middle, then add another layer of eggplant and salad to fill the pita to the brim.
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12
Drizzle generously with the prepared tahini sauce, the tangy amba, and a dollop of zhug if you like it spicy. Serve immediately while the eggplant is still warm.
💡 Chef's Tips
Don't skimp on the eggplant frying time; it should be very dark brown to achieve that melt-in-your-mouth texture. Always salt and drain your eggplant to prevent the sandwich from becoming greasy. Use ice-cold water when making tahini to achieve a light, fluffy, and perfectly emulsified sauce. Layering is key: ensure every bite has a bit of every ingredient by pushing the fillings down as you go. If you can't find Amba, a mix of mango chutney and a little turmeric/vinegar is a decent substitute.
🍽️ Serving Suggestions
Serve with a side of extra pickles, specifically salty Mediterranean-style pickled cucumbers. A cold glass of Limonana (Middle Eastern mint lemonade) cuts through the richness of the fried eggplant perfectly. Pair with a small bowl of extra tahini and zhug for dipping the pita corners. For a full spread, serve alongside a plate of crispy falafel and warm chickpeas.