World Cuisines

Sabich

Israel

The Iraqi-Jewish Sabbath sandwich of Tel Aviv: fried eggplant and hard-boiled eggs in pita with hummus, tahini, salads and tangy amba. Ingredients: eggplant, eggs, pita, hummus, tahini, Israeli chopped salad, pickles, parsley, amba (mango sauce), schug hot sauce (optional).

What it is

The Iraqi-Jewish Sabbath sandwich of Tel Aviv: fried eggplant and hard-boiled eggs in pita with hummus, tahini, salads and tangy amba. Ingredients: eggplant, eggs, pita, hummus, tahini, Israeli chopped salad, pickles, parsley, amba (mango sauce), schug hot sauce (optional). Recipe: 1) Fry eggplant slices until silky and golden; salt and drain. 2) Boil eggs (traditionally slow-cooked hamine eggs, brown and jammy). 3) Warm the pita; spread hummus generously. 4) Layer eggplant, sliced egg, salads and sauces. Serve: compressed and wrapped, juices soaking the pita — eaten at kiosks before noon. Flavor: creamy, tangy, fried, fresh all at once. History: Iraqi Jewish families made it for the Sabbath morning using pre-cooked components; Rami's kiosk in Tel Aviv popularised it in the 1980s into a national icon. See also: Falafel, Hummus.

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