Cookbook:Sabich

Cookbook | Ingredients | Recipes | Sandwiches | Cuisine of Israel

Sabich is a popular israeli sandwich based on what the Iraqi Jews ate on Sabbath morning that featured preecoked fried eggplant, boiled potatoe and hard-boiled egg. They usually served the ingredients on a tray which is the opposite of sabich where all of the ingredients are stuffed in a pita. Sabich contains pita or laffa stuffed with fried eggplant, hard-boiled eggs, Israeli salad, parsley, tahini, hummus and amba sauce.

IngredientsEdit

  • 1 eggplant, sliced into 1 cm round
  • 4 hard-boiled eggs, peeled and sliced
  • Vegetable oil, for frying
  • 4 pita breads
  • israeli salad
  • 3/4 cup hummus
  • 1/2 cup tahini
  • amba sauce

For the israeli saladEdit

  • 2 tomatoes, cored and chopped
  • 1/2 cucumber
  • 1 onion, chopped
  • 1 tablespoon minced parsley
  • 2 tablespoon lemon juice
  • 2 tablespoon oil
  • salt

ProcedureEdit

  1. Start by making the israeli salad; put the tomatoes, cucumber, onion and parsley in a bowl.
  2. Take another small bowl and mix the lemon juice, oil and salt.
  3. Pour the dressing over the vegetables and toss well, leave it to stand for a couple of minutes.
  4. Meanwhile, heat the oil in a large skillet over medium-high temperature. When the oil has become hot enough, fry the eggplant slices until they turn golden brown. Place the golden eggplant slices on a paper towel to remove the excess oil.
  5. Spread the hummus evenly in each pita bread
  6. Stuff the pitas with the slices of fried eggplants and the boiled eggs.
  7. Spoon over some of the israeli salad, drizzle the tahini and amba over the pitas and serve.

NotesEdit

Amba is pickled mango that is very popular in the Middle east. It may be difficult to find amba in some store, but you can use hot sacue instead.