Entree: Israel – Mediterranean Israeli – סביח ➤ Sabich (Pita sandwich filled with fried eggplant, hard-boiled eggs, salads, tahini, and pickles)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 15 min

Total 55 min

Ingredients

- 4 pita pockets
- 2 medium eggplants, about 10 oz (280 g) each, sliced into 1/2-inch (1.2 cm) rounds
- 1 cup (240 ml) vegetable oil for frying (or as needed)
- 2 medium potatoes, boiled and sliced, approx. 10–12 oz (300–340 g) total
- 4 large eggs, hard-boiled, approx. 1.75 oz (50 g) each
- 1 cup (240 g) hummus (store-bought or homemade)
- 1/2 cup (120 ml) tahini
- 3 tbsp (45 ml) fresh lemon juice
- 1 small garlic clove, minced
- 1 cup (150 g) diced cucumber and tomato (Israeli salad)
- 1/4 cup (15 g) finely chopped fresh parsley
- 1/3 cup (80 g) amba (pickled mango condiment) or mango pickle
- 1/4 tsp (1 g) ground cumin
- 1/2 tsp (2.5 g) salt for tahini sauce, plus more to taste
- 1/2 tsp (2.5 g) ground sumac (optional, for sprinkling)
- Vegetable oil or olive oil for brushing pitas

Instructions

1. Prepare the eggs and potatoes: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9–11 minutes. Cool in ice water, peel, and halve. Place whole potatoes in another pot, cover with water, simmer until tender, 15–20 minutes, cool slightly and slice.
2. Salt the eggplant slices lightly and let rest 15 minutes to draw out moisture, then pat dry with paper towels.
3. Heat about 1 cup (240 ml) vegetable oil in a heavy skillet over medium-high heat. Fry eggplant slices in batches until golden brown and tender, about 2–3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle lightly with salt.
4. Make the tahini sauce: whisk together tahini, lemon juice, minced garlic, cumin, and 1/2 tsp (2.5 g) salt. Thin with 2–4 tbsp (30–60 ml) water until pourable but still thick. Taste and adjust salt and lemon.
5. Warm the pita pockets briefly on a dry skillet or grill and brush lightly with a little oil. Cut open a pocket to create a pouch.
6. Assemble each pita: spread about 2 tbsp (30 g) hummus inside the pocket, add a few slices of fried eggplant, 2–3 slices of boiled potato, one halved hard-boiled egg, a spoonful of Israeli salad (tomato/cucumber), a tablespoon of chopped parsley, a drizzle of tahini sauce, and 1–2 tbsp (15–30 g) amba. Sprinkle with sumac if using.
7. Serve immediately while eggplant and pita are warm, with extra tahini and amba on the side.