📝 About This Recipe
Originally brought to Israel by Iraqi Jewish immigrants as a traditional Shabbat morning breakfast, the Sabich has evolved into one of the world's most beloved street foods. This masterpiece layers creamy fried eggplant, slow-cooked brown eggs, and a zesty salad inside a fluffy pita pocket, all tied together by the tangy punch of amba mango sauce. It is a complex, soul-satisfying vegetarian sandwich that balances rich, earthy textures with bright, acidic pops of flavor.
🥗 Ingredients
The Eggplant
- 2 pieces Large Globe Eggplant (sliced into 1/2-inch thick rounds)
- 2 tablespoons Kosher Salt (for sweating the eggplant)
- 1 cup Vegetable Oil (for shallow frying)
The Eggs and Potatoes
- 4 pieces Large Eggs (hard-boiled; ideally 'Haminados' style (slow-cooked))
- 2 medium Yukon Gold Potatoes (boiled, peeled, and sliced into rounds)
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)
- 1 cup Hummus (creamy, high-quality)
The Essential Sauces
- 1/2 cup Tahini Paste (raw, premium quality)
- 4 tablespoons Amba Sauce (pickled mango sauce; essential for authenticity)
- 2 teaspoons Zhug (Yemenite hot sauce, to taste)
The Bread
- 4 pieces Fresh Pita Bread (thick, fluffy style)
👨🍳 Instructions
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1
Prepare the eggplant by laying the slices on a baking sheet lined with paper towels. Sprinkle generously with kosher salt and let sit for 30 minutes to draw out moisture and bitterness.
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2
While eggplant sweats, prepare the Israeli salad by tossing the diced cucumbers, tomatoes, and parsley with lemon juice and a pinch of salt. Set aside.
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3
Whisk the tahini paste with 1/4 cup of ice-cold water and a squeeze of lemon until it turns pale and creamy. Adjust water for a pourable consistency.
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4
Rinse the salt off the eggplant slices and pat them very dry with a clean kitchen towel. This is crucial for achieving a crispy texture.
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5
Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 3-4 minutes per side until they are deep golden brown and tender. Drain on fresh paper towels.
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6
Boil the potatoes in salted water until tender, then peel and slice into 1/4-inch rounds. If desired, lightly sear them in the eggplant oil for extra flavor.
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7
Prepare your eggs. For an authentic touch, use Haminados (eggs cooked for hours in a slow cooker with onion skins), or simply use standard hard-boiled eggs sliced into rounds.
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8
Warm the pita bread in a low oven or for 15 seconds in the microwave until soft and pliable. Carefully slice open the top third to create a pocket.
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9
Begin the 'smear': Spread a generous tablespoon of hummus inside the entire cavity of the pita.
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10
Layer the ingredients: Start with 2-3 slices of fried eggplant, followed by a few potato slices and a spoonful of the Israeli salad.
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11
Add the sliced egg and another layer of eggplant. This 'stacking' ensures every bite has every ingredient.
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12
Drizzle the tahini sauce, amba (mango sauce), and zhug (if using) over the top, allowing it to seep down into the layers.
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13
Finish with a final sprinkle of fresh parsley and serve immediately while the eggplant is still warm.
💡 Chef's Tips
Always salt and drain your eggplant to ensure it fries properly rather than steaming. Use the fluffiest pita you can find; thin pitas will tear under the weight of the many fillings. Don't skip the Amba—it provides the signature tangy, fermented mango flavor that defines a Sabich. For the creamiest tahini, use ice-cold water when whisking; it creates a beautiful emulsion. If you have time, cook your eggs with onion skins overnight in a slow cooker for that authentic brown 'Haminados' look and nutty flavor.
🍽️ Serving Suggestions
Serve with a side of extra pickles and pickled turnip (Lafi). Pair with a cold glass of Limonana (Middle Eastern mint lemonade). Add a side of crispy French fries (chips) inside the pita for a modern street-food twist. A small bowl of extra tahini and amba on the side is perfect for dipping the last bits of bread. Enjoy as a hearty brunch or a satisfying weekend lunch.