Israeli
Sabich
A warm Israeli-Iraqi pita stuffed with fried eggplant, hard-boiled eggs, potato, chopped salad, tahini, and tangy amba. The contrast of crisp eggplant, creamy sauces, and fresh vegetables is what makes it taste like a Tel Aviv street-corner breakfast.
Watch it madeAndy Cooks · 1:01
Ingredients
- Pita breads2 large
- Eggplant1 medium, sliced into 1/2-inch rounds
- Kosher salt1 1/2 tsp, divided
- Neutral oil, for frying1 cup
- Eggs2 large
- Yukon Gold or waxy potato1 medium
- Hummus1/3 cup
- Tahini paste1/4 cup
- Cold water3 to 4 tbsp
- Lemon juice1 1/2 tbsp
- Garlic1 small clove, finely grated
- Israeli cucumber1, finely diced
- Tomato1 medium, finely diced
- Fresh parsley2 tbsp, chopped
- Olive oil1 tbsp
- Israeli pickles1/3 cup, sliced
- Amba sauce1/4 cup
- Zhug2 tsp, optional
- Ground cumin1/4 tsp
- Black pepper1/4 tsp
Method
- Place the eggs and potato in a small pot, cover with cold water, bring to a boil, then simmer the eggs for 10 minutes and the potato for 20 to 25 minutes, until tender.
- Transfer the eggs to cold water, peel them, and slice into wedges; drain the potato, peel if desired, and slice into thick rounds.
- Lay the eggplant slices on a tray, sprinkle with 1 teaspoon kosher salt, and let stand for 20 minutes to draw out moisture.
- Pat the eggplant very dry with paper towels.
- Heat the neutral oil in a skillet over medium-high heat until shimmering, then fry the eggplant in batches for 2 to 3 minutes per side, until deep golden and soft inside.
- Drain the fried eggplant on paper towels and sprinkle lightly with a pinch of salt.
- Whisk the tahini paste with lemon juice, grated garlic, 1/4 teaspoon salt, and cold water, adding the water gradually until the sauce is pale, smooth, and pourable.
- Mix the diced cucumber, tomato, parsley, olive oil, remaining lemon juice if desired, cumin, black pepper, and a pinch of salt to make the chopped Israeli salad.
- Warm the pitas briefly in a dry pan or low oven until soft and pliable.
- Cut open each pita and spread the inside with hummus.
- Fill each pita with fried eggplant, sliced potato, egg wedges, Israeli salad, and pickles.
- Spoon in tahini generously, drizzle with amba, and add zhug if using.
- Serve immediately, with extra tahini and amba on the side.
Common questions
Can I substitute the eggplant or make this without frying it?
Yes. You can roast eggplant slices at 425°F/220°C on an oiled sheet pan for 20 to 25 minutes, flipping once, until browned and soft. The flavor is less rich than frying, but still works well in sabich.
How far ahead can I make the eggs, potatoes, and tahini sauce?
The eggs and potatoes can be cooked a day ahead and refrigerated separately. The tahini sauce keeps 3 to 4 days in the fridge; thin with a little water before serving if it thickens.
What are the most common mistakes when making sabich at home?
The biggest mistakes are not drying the eggplant before frying, crowding the pan, and making the tahini too thick. Also avoid overcooking the potatoes, which should be tender but still hold their shape.
How should I store leftovers, and how long do they keep?
Store the components separately if possible: eggplant, eggs, potatoes, chopped vegetables, and sauce. Refrigerate up to 3 days. Assembled pita turns soggy quickly, so only stuff what you plan to eat right away.
What is the best way to serve sabich for the right texture?
Warm the pita first, then layer hummus, potato, eggplant, egg, cucumbers, tomatoes, parsley, and tahini. Serve immediately so the bread stays soft but not soggy, and the eggplant stays pleasantly warm.