Breakfast > Salads & Sandwiches > Jewish Recipes > Sabich >
Israeli morning sandwich
4 hard-boiled eggs, peeled & sliced
4 pita breads
1 large eggplant, peeled & thinly sliced
1/4 C olive oil
2 medium tomatoes, diced
1/2 cucumber, diced
1/2 onion, minced
1/2 C fresh parsley, chopped
Juice and zest of 1 lemon
Sea salt & black pepper to taste
1 C hummus (chickpea spread)*
Heat olive oil in a skillet. Add eggplant slices and cook over medium-low heat until just golden; drain on paper plates or towels and set aside. In a bowl toss together remaining ingredients (except for pita breads and hummus). To assemble sandwiches, spread hummus inside pita breads and then fill each pita pocket with eggplant and tossed filling. Serve.
Variations: Sabich can also be eaten with harisa (hot chile sauce) or pickled relishes.
*Note: Hummus is a traditional Middle Eastern dip or spread made from cooked and mashed chickpeas blended with garlic, lemon juice, olive oil, salt and Tahini. It can be homemade or purchased in grocery stores.
History Note: Mizrahi Jews are known to eat Sabich on Shabbat morning. Since the 1960s, the sandwich has been sold by street vendors in Israel.
*Sabich image (C) Gilabrand (2011). Used under Wikipedia Creative Commons Attribution-Share Alike 3.0 Unported license.
Food Fare Culinary Collection: Jewish Cuisine
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