Sabich

PT1H10M

First published in 2022
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Oded says: "This has been a staple street food in Israel since the 1960s, when it was made popular by Iraqi Jewish immigrants. There are big debates on the origin of this dish, and many iterations and interpretations. One such thought is that sabich originates from the word ‘subeh’, which means ‘morning’ in Arabic – it was something that you’d usually eat at the beginning of the day, often serving it with eggs and other breakfast items, but someone had the idea of serving it in a pita – and the rest is history. Amba is a fermented mango condiment spiced with fenugreek, turmeric and chilli. It originated in Iraq and was brought to Israel by Jewish Iraqis. You can find it online or in specialist stores. You only need a little, as it can be overpowering."

Ingredients

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Imperial

Sabich

  • 2 eggs
  • 1 large aubergine, skin removed and cut in half widthwise, then cut into 1cm-thick slices
  • sea salt to taste
  • 500ml of vegetable oil
  • 2 pitta breads

Chopped Salad

Classic Tahini

To Finish

1

Place the eggs in a small saucepan, cover with cold water, then bring to the boil and simmer for 8–10 minutes

2

Remove the eggs from the heat and cool under cold running water. Make sure the eggs are cooled down thoroughly otherwise you won’t be able to peel them easily

3

Lay the slices of aubergine on a tray in a single layer, then sprinkle with fine sea salt. Let sit for 30 minutes until the slices have released some of their liquid

4

Place the diced tomatoes in a sieve or colander to drain the excess water. Combine everything in a mixing bowl and season with salt and pepper. Mix gently with a spoon

5

Pat the aubergine dry with paper towel

6

Heat the oil in a frying pan over a medium heat to 180°C, then fry the aubergine slices for 3–4 minutes on each side until golden brown. (The aubergine slices should fry in one layer, so you might need to fry them in batches.) Remove from the heat

  • 500ml of vegetable oil
7

Put the tahini into a mixing bowl and start adding the cold water, a third at a time, while mixing with a whisk or spoon. When it has a smooth, creamy consistency, add the lemon juice, garlic and salt. The tahini sauce can be stored in the refrigerator, but starts to lose depth of flavour after a day, so always make it fresh

8

Now you can assemble the pitta. Make a slit in the top of the pittas of about 5 cm so you can open it and fill them

  • 2 pitta breads
9

Start with 2 tablespoons of tahini sauce spread evenly inside

10

Slice the hard-boiled eggs and spread the slices out inside the pitta. Follow with a couple of slices of aubergine and some salad and continue until the pitta is full

11

Top with 1 tbsp tahini and drizzle with amba. Finish with the chopped parsley

First published in 2022
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