Israeli Sabich Recipe - Jerusalem Mediterranean Chef's Table
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Israeli Sabich Recipe

Israeli Sabich Recipe

Israeli Sabich Recipe

Here’s to a classic kosher breakfast that’s definitely a must-try!

Israeli Sabich Recipe

Get in touch with Israeli’s traditional culture with the class Sabich or Sabih. Also known as a traditional Jewish sandwich, the Sabich is commonly a pita stuffed with eggplant and hard boiled eggs. Total prep time of this recipe is approximately an hour and serves up to 2 people.

1. Ingredients

Israeli Salad
1 cup grape tomatoes, halved or 1 diced tomato
½ cucumber or ⅓ English cucumber
½ red onion, diced
2 tablespoons lemon juice
¼ cup fresh parsley leaves
1 teaspoon salt
Pinch of coarse black pepper

Tahini-Style Dressing
2 tablespoons Gefen Light Mayonnaise
1 and ½ teaspoons Baracke Tahini Paste
2 tablespoons lemon juice
1 and ½ tablespoons water
1 crushed garlic clove or 1 cube of Gefen Frozen Garlic
1 teaspoon fresh minced parsley leaves
½ teaspoon salt
Pinch of cumin

For Serving:
1 small eggplant, sliced into half-moons
½ pound Yukon Gold potatoes or 2 wraps
4 hard-boiled eggs, halved vertically (whites only)
1 pickle, sliced

2. Directions

Preheat oven to 425℉. Coat a baking sheet with non-stick cooking spray.
Place eggplant into a colander; sprinkle with salt. Let sit for 20 minutes over a bowl or in the sink. Rinse; dry on paper towels. Place eggplant on prepared baking sheet; bake for 20 minutes.
If preparing the salad version, add potato to a pot; cover with water. Bring to a boil; cook for 30 minutes, until tender. Let cool; slice or dice potatoes.