Sabich
Local name : סביח
A generous pita of fried aubergine, hard-boiled egg, hummus and tahini, with a bright streak of mango amba.
Photo : Gilabrand · CC BY-SA 3.0
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Medium
Method
- Cut the aubergines into 1 cm slices, salt them and leave on kitchen paper for 15 minutes, then pat dry.
- Boil the eggs for 9 minutes, cool them under cold water, peel and slice into rounds.
- Heat 1 cm of oil in a frying pan and fry the aubergine for 3 minutes a side, until golden and creamy inside. Drain on kitchen paper and salt.
- Dice the tomatoes, cucumber and onion very small, toss with chopped parsley, and season with salt and pepper.
- Warm the pitas, open them up and line the inside with hummus.
- Fill with aubergine, egg and salad, then drizzle with tahini and a streak of amba, close and eat straight away.
Sabich was brought to Israel by Iraqi Jews, who ate aubergine and boiled egg for Shabbat breakfast. The amba, a curried mango condiment, is what makes the sandwich unmistakable.
