On my trip to Israel, I discovered a ton of delicious food! But it wasn’t until my last day in Tel Aviv that I discovered the ultimate Israeli street food: the Sabich. A Sabich is a pita stuffed with delicious goodies – eggplant, potatoes, eggs, herbs, veggies, mango sauce – and while it’s meant to be eaten on the go, it is one of the messiest thing I’ve ever eaten. And I absolutely LOVE messy food.
I’ve been dreaming of Israel and wanted to make this Sabich recipe so my husband could know what I’ve been raving about – and he agrees, it’s absolutely amazing. The warm pita stuffed with fried eggplant, hearty potatoes, hard-boiled eggs that give it a creamy texture, and the freshness of a cucumber-tomato salad, with a spiciness throughout! This Sabich Recipe is just what I needed to curb my wanderlust… well, maybe just for now!
That classy picture right there is me taking my first ever bite of Sabich in Israel – and it was love at first bite! See the mess? That means it’s good! This recipe is pretty easy to throw together once you prep everything, and it’s perfect for any time of year.
How to Make Sabich
A Sabich is a pita stuffed with a variety of elements: a base of hummus, tahini, fried eggplant, potato, hardboiled egg, a cucumber-tomato salad, and Amba sauce – which may be the only item that will be tricky to find.
First things first, prep your ingredients! Bake the potato and boil the eggs – this can be done even the day before to speed up the process. The day of, make the cucumber-tomato salad which contains a mixture of tomatoes, cucumber, jalapeño, garlic, cilantro, parsley, lemon juice, and olive oil. Then fry the eggplant and get ready to throw it all together!
Use a good quality hummus because you’re going to use a LOT of it! We always have a fridge full of hummus, and Sabra hummus is a favourite of ours. There are numerous flavours to choose from and it’s always super delicious. We use hummus as a dip, as a sandwich spread, and as a buddha bowl topper – we love our hummus! In the Sabich recipe, I chose to use the Sabra Supremely Spicy Hummus, because I wanted that extra kick of heat! Get your $1 off coupon for Sabra Hummus here!
Now, a true Israeli-style Sabich is drizzled with loads of Amba sauce, which is made of pickled mangos. While I couldn’t find any Amba sauce locally OR online, I did find a recipe for Sweet & Tart Mango Sauce. However, I did find Indian-style mango pickles, which isn’t the same thing, but I went for it anyway! I chopped up some intensely flavoured mango pickles and mixed it with some tahini to make my own amba sauce…. it was not the same thing but it added a delicious flavour to the Sabich! (Hint to Israel: Send me Amba sauce!!)
And did I mention that the Sabich is perfect for vegetarians? But meat eaters shouldn’t be scared because this recipe is super filling and very comforting in a way that I can’t even describe! A great way to serve the Sabich at a party is to make smaller, appetizer size pita bites stuffed with the filling – my husband went crazy for this recipe, and my daughter is becoming more obsessed with Israeli food – I think it’s time for a trip to Tel Aviv!
Just looking at these pictures is making me hungry! Try Sabra Hummus with this $1 OFF coupon – trust me, you’ll love the range of flavours! Sabra Hummus can be found at a variety of retailers including Loblaws, Walmart, Sobey’s, and Metro. Enter to win the #DipInWithSabra Content for a Feast for you and 14 friends by sharing your own Sabra experience on social media with the hashtag #dipinwithsabra!
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Will you try making this Sabich recipe?
- 1 large baking potato
- Salt and Pepper
- 1 medium eggplant, sliced ½ inch thick
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 cucumber—peeled, halved, seeded and cut into ½-inch dice
- 1 large tomato, cut into ½-inch dice
- 1 large jalapeño, minced
- 2 garlic cloves, minced
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
- 4 thick, sturdy pita breads, warmed
- 1 cup hummus
- ¼ cup tahini, at room temperature
- 4 large hard-cooked eggs, sliced
- Amba sauce or Mango Pickles mixed with Tahini
- Preheat oven to 350 degrees Fahrenheit. Scrub your baking potato, pierce the skin with a fork, and microwave for 5 minutes. Carefully remove from microwave, drizzle with olive oil to coat, and sprinkle with salt. Bake in oven for about 30 minutes or until done.
- To make the cucumber-tomato salad: in a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
- Brush eggplant slices on both sides with olive oil, and season with salt and pepper. Grill on a pre-heating grill or frying pan for about 10 minutes on each side, until golden brown and tender.
- Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread a generous amount of hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the Amba Sauce or Mango Pickles.