Sabich was born in the Iraqi-Jewish community of Ramat Gan, where a man named Sabich Kadosh began stuffing pita with the flavors of a Shabbat morning breakfast. Fried eggplant, hard-boiled eggs, hummus, and tahini became a lunchtime legend that spread across the country. Today it is one of the great Israeli street foods, and every stand argues about the perfect ratio of sauce to eggplant.
A pita packed with silky, crisp, and creamy
The fried eggplant is the soul of sabich — crisp-edged and silky within, seasoned with cumin and a squeeze of lemon. Jammy hard-boiled eggs, cool Israeli salad, and pickles add texture, while hummus and tahini make everything rich and saucy. A spoonful of amba, the tangy mango pickle, brings the sharp, slightly spicy note that ties it all together. Each bite should include a little of everything, so pack the pita generously and do not be shy with the sauces.
Craving more? Explore all Israeli Kitchen recipes.
Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.
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