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Recipe to make popular Israeli street food, Sabich. This is a very filling and absolutely delicious sandwich. All the ingredients and condiments work together and there is an explosion of flavor in every bite.


Servings

2 serving

Total time

40 minutes


Ingredients

  • 5½ eggplant (" Small , sliced into rounds)
  • 1 potato (Medium , boiled, peeled and sliced into thin circles)
  • 2 (1.25l) fish stock (pita Pockets)
  • (1.25l) fish stock ((Homemade or Store-bought))
  • (1.25l) fish stock (as needed Amba)
  • 2 eggs (, hard boiled and sliced thin (omit for a vegan version))
  • pickles (As needed Israeli (optional))
  • 3 tbsps Tahini (paste)
  • 2 tsps lemon juice
  • 1 clove garlic (, finely minced)
  • 3 tbsps water (Warm)
  • 1 tsp parsley (, finely chopped)
  • to taste Salt
  • 1 tomato (, chopped)
  • 1 cucumber (Small , deseeded and cubed)
  • 1 tbsp red onion (, finely chopped (optional))
  • 2 tsps lemon juice
  • 1 tbsp parsley (, finely chopped)
  • to taste Salt


Method

  1. Prep Eggplant: Fry the eggplant rounds in 1/4" oil in a pan. For a healthy alternate, eggplant rounds can be baked (at 400F for about 15~20 minutes) or broiled (2~4 minutes per side) or shallow fried in little bit of oil.
  2. Make the tahini sauce: In a small mixing bowl, combine tahini, minced garlic, lemon juice, salt, parsley and warm water. Mix well until smooth.
  3. Make the Israeli Salad: In a bowl, combine chopped tomato, cucumber, onion (if using), lemon juice, parsley and salt.
  4. To make Sabich: Toast the pita or lightly warm it in the microwave. Cut off the top to open the pocket.
  5. Slather the inside of the pocket with hummus and amba. Layer the eggplant, potato, sliced eggs and Israeli salad inside. Now top with the tahini sauce and Enjoy!!
Contains allergens
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