Homemade Sabich

In this recipe

What is Sabich?
choose eggplant
What is Ambas?
Tips for Sabich
Make it your own
Get ahead

Sabich is an undeniably delicious veggie sandwich that I met as a kid and have loved ever since. It’s typically served for breakfast or lunch on the go, but be warned: it’s messy in the best way a tasty stuffed pita should be, so pack extra napkins. This recipe is a classic take on Sabich, but I’ve shared some ideas on how I’d like to make it my own too!

What is Sabich?

This sandwich is a popular street food in Tel Aviv believed to have been introduced to Israeli cuisine by immigrant Iraqi Jews. During the Sabbath (also called Shabbat), Jews cannot participate in cooking, so pre-boiled eggs and fried eggplant, prepared ahead of time and stored in the fridge, are the perfect ingredients to make a sandwich—the pita isn’t heated—without too break the Sabbath work prohibition laws.

The best eggplant for Sabich

Use Italian or Globe eggplant, sometimes called American. Their round shape is perfect for stuffing in pita, and their skin is firm enough to hold the meat together while frying. Japanese or Chinese eggplants are too tender, narrow, and thin for this recipe.

When choosing eggplant, look for shiny and deep purple skin. It should feel firm and relatively heavy for its size. The stem should be green, not brown.

Our guide to eggplant

CONTINUE READING:

What is Ambas?

My tips for making Sabich

Use peanut, safflower, sunflower, canola, or grapeseed oil to fry the eggplant. Heat it to 375°F to make sure the eggplant doesn’t burn and doesn’t absorb too much oil.
My rule of thumb when boiling eggs is to boil the oldest eggs first. As eggs age, they lose moisture, making them easier to peel. This is why super fresh eggs are usually difficult to peel. If you only have fresh eggs, add a pinch of baking soda to the boiling water and immediately transfer the boiled eggs to an ice bath. This makes them easier to peel.

Here’s how to make it your own

The best thing about Sabich is that you can add your own unique touch to it. Here are some inspirations:

Eggs can be hard, soft, or medium-boiled, but experiment with fried or scrambled eggs too.
Add crumbled feta cheese or grilled halloumi.
I love tossing the components of the sabich over fresh lettuce as a salad.
Roast or air fry the eggplants if you don’t want to fry them.

Here’s how to prepare in advance

Sabich is the perfect make-ahead menu. Fry the eggplants, boil and peel the eggs, and prep your hummus when hunger strikes. Store the ingredients in separate containers for up to 4 days and place the fried eggplants in an airtight container lined with paper towels to soak up excess oil. The Israeli salad can also be prepared 1 day in advance, but tastes best fresh.

For the love of eggplant

Eggplant with parmesan
Baba Ganoush
Grilled eggplant sandwich
Grilled Japanese eggplant with tahini sauce
eggplant caviar

preparation time
30 minutes

cooking time
15 minutes

total time
45 minutes

portions
4 servings

yield
4 rolls

Amba is a spicy pickled mango sauce that has its roots in India and is very popular in Israel. While you can make it at home, it’s often store-bought. Look for brands like Shemesh or Galil at your local Mediterranean or Indian grocery store. If you can’t find it, don’t worry! This sabich is just as delicious without it.

For the eggplant

vegetable oilto fry
1 Middle globe aubergine or 2 medium Italian eggplants, cut into 1/2-inch rounds
sea-saltfor the fried eggplant

For the Israeli salad

1 plum tomatorolled
1/2 English cucumberrolled
2 tablespoon chopped flat leaf Parsely
2 tablespoon fresh lemon juice
1/4 teaspoon sea-salt
1/4 teaspoon fresh ground black pepper

For the tahini sauce

1/4 Cup tahini
1 clove of garlicchopped
2 tablespoon fresh lemon juice
1/4 teaspoon sea-salt
prize from ground cumin
prize from fresh ground black pepper
3 tablespoon waterplus more as needed

To assemble the Sabich

4 (8 inch) pita bread
1/4 Cup store bought or homemade hummus
4 Middle eggshard boiled and peeled
1/4 Cup store bought or homemade sliced cucumbers
amba Sauce, for serving (optional; see recipe note)

Fry the eggplants:

Line a baking sheet with kitchen paper and set aside.

Fill a large skillet with oil until it comes up 1/4 inch on the sides. Set over medium heat and heat to 375°F. Sauté the eggplant slices in batches, until tender in the center and golden brown on both sides, 6 to 8 minutes total, turning halfway through once.

Make sure the oil reaches 375°F before frying the next batch. You may also need to add more oil.

Place the fried aubergines on the prepared baking sheet and sprinkle with sea salt. Put aside.
Make the Israeli Salad:

In a medium bowl, combine tomatoes, cucumber, parsley, lemon juice, salt, and black pepper. Put aside.
Make the tahini sauce:

In a small bowl or liquid measuring cup, whisk together the tahini, garlic, lemon juice, salt, cumin, and black pepper. Whisk in water, 1 tablespoon at a time, until sauce is smooth and runny. Put aside.
Assemble Sabich:

Spread 1 tablespoon of hummus in the center of a pita. Top with 2 to 3 fried eggplants, 1 egg cut lengthwise or crosswise, 3 to 4 tablespoons Israeli lettuce and some pickles. Drizzle in the tahini sauce and amba if using. Assemble the rest of the Sabich in the same way.

Fold the pita in half and enjoy. This sandwich is meant to be messy!

Got leftovers or want to make extras? Refrigerate each component in separate containers for up to 4 days. They provide simple meals throughout the week.

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