Sabich
Sabich is a kind of sandwich of pita bread stuffed with fried eggplant, hard boiled egg, tahini sauce, fresh vegetables and amba (a sauce quite similar to mango chutney). Its roots are in Iraq, where its ingredients are consumed for breakfast (sabakh means "morning" in Arabic), but the idea to put them in a pita is a true Israeli invention. Despite its simplicity it is considered a true art to prepare a sabich of high quality, so in Israel you can find long lines of drooling customers by the most famous sabich joints, especially around noon.
​
10 eggs
10 pitas
3 eggplants
coarse salt
3 potatoes
1 1/2 cup tahini (see recipe)
1 cup amba (see recipe)
3 cups Israeli salad (see recipe)
salt
pepper
peel of 3-4 white onions
Preparation time: 6 hours
Difficulty level: Medium
Servings: 10
Ingredients
Preparation
Put all the eggs in a pot with onion peels, cover with plenty of water, add salt and bring to a boil.
Let simmer for at least 6 hours. The onion peels will paint the eggs in light brown color. Peel and slice the eggs.
Wash the potatoes (without peeling them) and put into another pot with plenty of water.
Cook for 1 hour, then pour tap water over, peel and slice into 1 cm thick slices.
Peel the eggplants and slice them lengthwise (important!) into 1/2 cm thick slices. Cut each slice widthwise into 4-5 rectangular pieces. Sprinkle coarse salt and put them in a colander for 1 hr., then wash and dry.
In a frying pan heat oil for deep frying (about 3 cm). Fry the eggplants about 2 mins. on each side until dark brown. Remove and put on a paper towel to absorb the oil.
And know for the artistic part, combine the sandwiches: slit the pita open like a pocket, spread amba on one inner wall and the tahini on the other, arrange a layer of eggplant on the amba side, then a layer of potato slices, then a layer of egg slices, then some salad. This way at each bite you will meet all the tastes. Finish by putting some tahini and amba on the top of the pita.
Another option is to arrange all the ingredients separately on plates and let the guests do it by themselves.
