What is Sabich?
Sabich is a popular Israeli street food that originated with Iraqi Jews. It’s traditionally a pita sandwich filled with fried eggplant, hard-boiled eggs, tahini, Israeli salad (chopped cucumber and tomatoes), pickles, and amba, a tangy mango sauce.
The word Sabich is thought to come from the Arabic word ṣabāḥ (صباح), which means “morning.” This is because Iraqi Jews traditionally ate Sabich on Shabbat mornings. Since they couldn’t cook on Shabbat, they prepared the ingredients in advance and enjoyed the dish cold. Over time, this morning meal evolved into the popular Sabich sandwich we know today.
Sabich Salad Bowl Ingredients Overview
Eggplant: The eggplant’s skin should be glossy and free of wrinkles or blemishes. Dull or wrinkled skin can indicate that the eggplant is past its prime. Traditionally, the eggplant in Sabich is fried, but I prefer to roast or grill the eggplant as a lighter alternative.
Hard-boiled eggs: These add protein, making the Sabich more filling and nutritious.
Greens/Romaine lettuce: Provides a fresh and crunchy base for the bowl.
Cucumbers and tomatoes: The fresher, the better.
Pickled cucumbers or onions or (optional): For an extra layer of flavors.
Tahini: Providing a unique nutty and creamy flavor along with its nutritional benefits.
Amba (optional): A tangy, pickled mango sauce that adds an extra layer of flavor, reminiscent of the traditional sabich. You can find it in Middle Eastern stores and specialty stores.
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Sabich Salad Bowl
Description
Equipment
- Lemon squeezer optional
Ingredients
- 1 small eggplant sliced into rounds
- 1/4 cup olive oil
- 4 cups of your favorite greens/Romain lettuce
- 2 Persian cucumbers finely chopped
- 2 tomatoes finely chopped
- 2 hard-boiled eggs sliced
- 2-3 pickles sliced or chopped
- salt
Dressing:
- 1/3 cup tahini paste (raw tahini)
- juice from half a lemon
- 1/4 Teaspoon garlic powder
- salt to taste
Optional for serving:
- a handful of parsley leaves
- Amba (mango chutney)/hot sauce/Harissa
- pita chips
Instructions
The Eggplant:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush the eggplant slices with olive oil and season with salt on both sides.
- Bake on a baking sheet until golden brown and soft, about 20-30 minutes, flipping halfway through for even cooking.
The salad:
- Combine the greens, chopped cucumber, chopped tomatoes, sliced hard-boiled eggs, pickles (optional), and roasted eggplant in a large bowl.
Make the dressing:
- Whisk together the tahini, lemon juice, garlic powder, 2-3 tablespoons of water, and salt in a small bowl. If the dressing is too thick, add a little more water to reach your desired consistency.
Serve:
- Drizzle the dressing over the salad and toss gently to combine.
- Top with any optional ingredients like amba, chopped parsley, and pita chips.
great salad