An Israeli street-food pita associated with Iraqi Jewish communities, filled with fried eggplant, egg, salad, tahini and amba.
Sabich became a popular Israeli street food through Iraqi Jewish food traditions. Its characteristic combination is eggplant, hard-boiled egg, fresh salad, tahini and tangy amba inside pita.
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- Prep
- 30 minutes
- Cook
- 25 minutes
- Serves
- 4
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Salt eggplant lightly and rest 15 minutes, then pat dry.
-
Fry the eggplant in a thin layer of oil until deeply golden and tender; drain well.
-
Whisk tahini with lemon juice, water and a pinch of salt until smooth.
-
Mix tomato, cucumber and parsley for a simple chopped salad.
-
Warm pita and fill with eggplant, egg, salad, tahini and amba. Serve immediately.
Chef’s notes
The eggplant should be fully tender and browned. Sabich is best assembled just before eating so the pita does not become soggy.
Substitutions
Eggplant can be oven-roasted instead of fried. Use any prepared amba you trust; heat and acidity vary by brand.
Serve with
Pickles and extra amba
Storage
Store components separately for up to 2 days and assemble fresh.
Allergens
Contains sesame, egg and wheat.
Always Cook with Heart. Always!
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