Embark on a culinary adventure with not one, but two delicious Sabich recipes. This Middle Eastern street food sensation, featuring fried eggplant, creamy hummus, hard-boiled eggs, and vibrant tahini, is a flavor explosion waiting to happen. Whether you’re a seasoned Sabich enthusiast or a curious foodie looking for your next favorite sandwich, these recipes are your passport to a truly delicious and satisfying experience.
The Ultimate Sabich Sandwich Recipe
This recipe guides you through making a delicious and authentic Sabich sandwich. Sabich is a classic Israeli sandwich packed with fried eggplant, hard-boiled eggs, fresh salad, and flavorful sauces. Follow these steps to create this must-try Middle Eastern street food favorite.
Ingredients
- 1 aubergine (eggplant)
- 3 potatoes
- 6 small, round, soft pita breads
- 3 eggs
- 2 tomatoes
- 1/2 red onion, finely sliced
- 1 teaspoon olive oil
- 1 teaspoon white wine vinegar
- Vegetable or groundnut oil, for frying
- Zhoug (spicy cilantro sauce)
- Amba (mango pickle relish)
- Tahini
- 1 lemon
- 1/3 cucumber
Instructions
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Prepare the Eggplant: Slice the eggplant into 1 cm thick rounds. Heat vegetable or groundnut oil (about 1cm deep) in a cast iron skillet or large frying pan. Fry the eggplant slices until golden brown on both sides. Remove and place on paper towels to drain excess oil.
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Cook the Potatoes and Eggs: Boil the potatoes in salted water until tender. Drain, cool slightly, and slice. For the eggs, cover with cold water in a saucepan. Bring to a boil, then cook for 5-6 minutes depending on size. Immediately transfer the eggs to a bowl of cold water to stop cooking. Peel and slice or halve.
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Make the Salad: Combine the sliced red onion, diced cucumber, diced tomatoes, olive oil, salt, and pepper in a bowl. Toss gently to combine.
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Prepare the Tahini Sauce: In a small bowl, whisk together tahini, the juice of half a lemon, and warm water until you reach your desired consistency. Add more water for a thinner sauce.
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Assemble the Sabich: Warm the pita breads briefly – they should be soft, not toasted. Carefully cut a slit in the top of each pita. Spread amba and zhoug inside the pita. Fill with the fried eggplant, sliced potatoes, hard-boiled eggs, and the tomato-cucumber-onion salad. Drizzle generously with tahini sauce.
The Ultimate Sabich Sandwich Recipe
This recipe guides you through making a delicious Sabich sandwich, a Middle Eastern delight packed with fried eggplant, hard-boiled eggs, fresh salad, and flavorful sauces. Follow these easy steps to create this vibrant and satisfying meal.
Ingredients
- 1 aubergine (eggplant)
- 3 potatoes
- 6 small, round, soft pita breads
- 3 eggs
- 2 tomatoes
- 1/2 red onion, finely sliced
- 1 teaspoon olive oil
- 1 teaspoon white wine vinegar
- Vegetable or groundnut oil, for frying
- Zhoug (spicy cilantro sauce)
- Amba (mango pickle relish)
- Tahini
- 1 Lemon
- 1/3 cucumber
Instructions
-
Prepare the Eggplant: Slice the eggplant into 1 cm thick rounds. Heat vegetable or groundnut oil (about 1cm deep) in a cast iron skillet or large frying pan. Fry the eggplant slices until golden brown on both sides. Remove and place on paper towels to drain excess oil.
-
Cook the Potatoes and Eggs: Boil the potatoes in salted water until tender. Drain, cool slightly, and then slice. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 5-6 minutes depending on size. Immediately transfer the eggs to a bowl of cold water to stop cooking. Peel and slice or halve.
-
Make the Salad: Combine the sliced red onion, diced cucumber, diced tomatoes, olive oil, salt, and pepper in a bowl. Mix well.
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Prepare the Tahini Sauce: In a small bowl, whisk together tahini, the juice of half a lemon, and warm water until you reach your desired consistency. Add more water if needed to thin the sauce.
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Assemble the Sabich: Warm the pita breads briefly – they should remain soft and pliable. Cut a slit in the top of each pita. Spread amba and zhoug inside the pita. Fill with the fried eggplant, sliced potatoes, sliced eggs, and the tomato-cucumber salad. Drizzle generously with the tahini sauce.
History of Sabich
Sabich, a beloved Israeli street food, boasts a surprisingly recent history. Its origins trace back to the Iraqi Jewish community who immigrated to Israel in the 1950s. On Saturdays, the Jewish Sabbath, cooking is forbidden. So, Iraqi Jews prepared a complete meal ahead of time, often featuring fried eggplant, hard-boiled eggs, and potatoes.
These ingredients became the foundation of sabich. Post-Sabbath, these pre-cooked components were assembled into a pita pocket along with other flavorful additions. Think hummus, tahini, Israeli salad (chopped cucumbers and tomatoes), and amba (a tangy mango pickle relish). This convenient and delicious meal quickly gained popularity.
The name “sabich” is widely attributed to Sabich Halabi, one of the first vendors to sell this delectable sandwich in Ramat Gan, Israel, in the early 1960s. While the exact origin story may be debated, it’s clear that sabich emerged from the resourcefulness and culinary traditions of the Iraqi Jewish community, evolving into a celebrated symbol of Israeli street food.