Sabich

Nutrition · per serving

Steps

1. 1

   Bring a small saucepan of water to a boil. Gently lower in the eggs and boil for 9 minutes for firm but still creamy yolks. Transfer to cold water to stop the cooking.

   2 large eggs
2. 2

   While the eggs cook, slice the aubergine into 1 cm rounds. Sprinkle both sides with the salt and leave for 10 minutes to draw out excess moisture and reduce bitterness.

   1 medium (about 300 g) aubergine4 g fine salt
3. 3

   Dice the tomatoes and cucumber into small even pieces, finely dice the red onion, and chop the parsley. Mix with the lemon juice, olive oil, and salt. Set aside so the salad lightly juices but stays fresh.

   200 g tomatoes150 g cucumber40 g red onion10 g flat-leaf parsley15 ml lemon juice10 ml olive oil2 g fine salt
4. 4

   Whisk the tahini, water, lemon juice, grated garlic, and salt until smooth and pourable. If it seems too thick, add a teaspoon of water at a time; tahini should loosen to a sauce consistency.

   40 g tahini30 ml water10 ml lemon juice1 small clove (5 g), finely grated garlic1 g fine salt
5. 5

   Peel the cooled eggs and slice them. Pat the aubergine dry very well with paper towels; removing surface moisture helps it brown instead of steam.

   2 large eggs1 medium (about 300 g) aubergine
6. 6

   Heat the olive oil in a large frying pan over medium-high heat. Fry the aubergine slices in a single layer for 3-4 minutes per side until deeply golden and completely tender in the center. Cook in batches if needed so the pan does not crowd.

   20 ml olive oil1 medium (about 300 g) aubergine
7. 7

   Warm the pita breads briefly in a dry pan or toaster until soft and pliable, about 30-60 seconds. Do not crisp them or they may crack when filled.

   2 pita breads
8. 8

   To assemble, split each pita to form a pocket. Spread 60 g hummus inside each pita, then add fried aubergine, sliced egg, Israeli salad, a drizzle of tahini sauce, and amba. Serve immediately, with any extra salad or sauce alongside.

   2 pita breads120 g hummus1 medium (about 300 g) aubergine2 large eggs40 g tahini30 ml water10 ml lemon juice1 small clove (5 g), finely grated garlic1 g fine salt200 g tomatoes150 g cucumber40 g red onion10 g flat-leaf parsley15 ml lemon juice10 ml olive oil2 g fine salt30 g amba

Origin & History

Sabich is a beloved Israeli pita sandwich associated especially with Iraqi Jewish communities, who brought the combination of aubergine, eggs, and condiments to Israel. It is widely thought to have evolved from a Sabbath breakfast tradition, later becoming one of Israel's iconic street foods. Amba, the tangy mango pickle sauce, is one of its most distinctive signatures.