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Sabich is a popular Jewish-Iraqi dish that has gained wide popularity in Israel. The Sabich recipe ingredient list is made up of all the traditional breakfast foods eaten by Iraqi Jews on Saturday mornings. In Israel, Sabich is a pita, while the traditional meal back in Iraq is served on a large tray. Some say the name of the dish originates from Sabich (Zvi) Halabi, who was one of the first to introduce Sabich to Israel. There are two additional theories. Some people say it comes from the word “Sabah” which means “morning” in Arabic (as this dish was popularly served as breakfast). Another theory suggests that Sabich is an acronym of the Hebrew words “Salat, Beitsa, Yoter Ḥatsil” (salad, egg, more eggplant). Sabich is one of my favorite pita dishes in the world. If you make my pita recipe here and there, consider frying some eggplants, boiling egg, and chopping a killer salad. Then put it all in a pita. It’s not a dream. This is a SABICH gingis!
Prepare the eggplants: Peel the eggplant and slice them lengthwise.
Place the sliced eggplant on a wire rack and sprinkle a generous amount of coarse salt. Let them rest for about 45 minutes. This removes the liquid from the eggplant, making it less bitter and helping it to absorb a smaller amount of oil in the frying pan.
Rinse the eggplants from the coarse salt and dry with a towel.
Mix the flour and cornstarch. Coat the eggplants with the flour mixture on both sides and shake so that a thin layer of coating remains.
Fry the eggplants in a deep pan, 3-4 minutes each side. Let it get sexy and crispy.
Prepare the boiled eggs: Boil water with salt. Cook the eggs in the boiling water for 8-10 min (I know you can cook it for less to be more runny, but believe me, you don’t need any additional mess to this pita!).
Peel the egg. Slice it with the knife (It’s optional, you can definitely cut the egg in a different way).
Prepare the salad: Chop cucumbers, tomatoes, and red onion into small cubes. Chop the parsley and the mint.
Season with sumac, salt, and lemon juice (drain the liquids from the salad, if the salad is wet, it may tear the pita!).
Prepare the tahini: In a bowl, pour water and mix with salt and lemon juice. The amount of water you use should be about half of the amount of the tahini you want to get at the end.
While constantly stirring, pour tahini and mix well until you reach your favorite texture. The texture I like is a bit thinner than hummus.
Build the pita: Open the pita with a knife. Spread a nice amount of tahini in the pita. Add the fried eggplant. Add salad. Add the chopped egg. Add more salad. Close the pita with more tahini and a teaspoon of amba. Decorate with parsley.
YASSS!
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