📝 About This Recipe
Originally brought to Israel by Iraqi Jews as a traditional Shabbat breakfast, the Sabich has evolved into the ultimate Middle Eastern street food sandwich. This vibrant pita is a symphony of textures and flavors, featuring buttery fried eggplant, creamy tahini, and the distinct tang of amba mango sauce. It is a messy, soul-satisfying vegetarian feast that perfectly balances earthy, acidic, and savory notes in every single bite.
🥗 Ingredients
The Eggplant
- 1 piece Large Globe Eggplant (sliced into 1/2-inch thick rounds)
- 1 tablespoon Kosher Salt (for sweating the eggplant)
- 1/2 cup Vegetable Oil (for shallow frying)
The Core Fillings
- 4 pieces Hard-Boiled Eggs (traditionally 'Haminados' or slow-cooked until brown)
- 2 medium Yukon Gold Potatoes (boiled, peeled, and sliced)
- 4 pieces Fluffy Pita Bread (high-quality, thick pockets)
Israeli Salad & Toppings
- 3 pieces Persian Cucumbers (finely diced)
- 2 pieces Roma Tomatoes (finely diced)
- 1/2 cup Fresh Parsley (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 cup Hummus (smooth and creamy)
The Essential Sauces
- 1/2 cup Raw Tahini Paste (whisked with water, lemon, and garlic)
- 4 tablespoons Amba Sauce (pickled mango sauce; essential for authenticity)
- 2 tablespoons Zhug (Yemenite green chili paste for heat)
👨🍳 Instructions
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1
Prepare the eggplant by slicing it into 1/2-inch rounds. Sprinkle both sides 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 sweats, boil the potatoes in salted water until tender but not falling apart (about 15-20 minutes). Drain, let cool slightly, peel, and slice into rounds.
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3
Prepare the Israeli salad by tossing the diced cucumbers, tomatoes, and parsley with lemon juice, a drizzle of olive oil, and a pinch of salt. Set aside to let the flavors meld.
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4
Make the tahini sauce by whisking raw tahini with equal parts water, a squeeze of lemon, and a grated garlic clove until it reaches a smooth, pourable consistency.
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5
Pat the eggplant slices completely dry with paper towels. This is crucial for achieving a crispy, golden texture rather than a soggy one.
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6
Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until deep golden brown and creamy on the inside, about 3-4 minutes per side.
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7
Transfer the fried eggplant to a wire rack or fresh paper towels to drain excess oil. Sprinkle with a tiny pinch of salt while still hot.
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8
Warm the pita breads in a dry pan or oven for 30 seconds until soft and pliable. Carefully slice open the top third to create a pocket.
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9
Begin assembly by spreading a generous tablespoon of hummus inside the bottom and walls of the pita pocket.
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10
Layer in 2-3 slices of fried eggplant, followed by a few slices of boiled potato and a halved hard-boiled egg.
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11
Stuff a large spoonful of the Israeli salad into the pocket, pressing down gently to make room for more.
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12
Drizzle generously with the prepared tahini sauce, the tangy amba mango sauce, and as much zhug (hot sauce) as you can handle.
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13
Finish with an extra sprinkle of fresh parsley and serve immediately while the eggplant is still warm and the pita is soft.
💡 Chef's Tips
For the best flavor, use 'Haminados' eggs which are slow-cooked for hours until the whites turn brown and the yolks become creamy. Don't skip the Amba; its fermented mango funk is what defines the Sabich flavor profile. If you want a lighter version, you can brush the eggplant with oil and roast at 400°F (200°C), but traditional frying yields the best texture. Always salt and drain your eggplant to prevent the sandwich from becoming greasy. Layering is key: ensure every bite has a bit of eggplant, egg, and sauce for the full experience.
🍽️ Serving Suggestions
Serve with a side of extra pickles (cucumbers and pickled turnips). A cold glass of Limonana (Middle Eastern mint lemonade) cuts through the richness perfectly. Add a scoop of fried cauliflower for an extra crunch and nutty flavor. Pair with a small bowl of extra tahini and amba for dipping the pita corners. Enjoy as a hearty lunch or a late-night 'fast food' treat.