Sabih Recipe

image of sabih, egglplant pita

In the 1950s, Iraqi immigrants brought an interesting combination of boiled egg and fried aubergine stuffed inside a pita. While the contraption sounds a little strange, it was widely recognized in Israel as an exciting street food. Today, we’ll be making this delicious food the easy way, and we’re hoping you enjoy it as much as we have! By the way, this serves about 4 people so make sure to share with the entire family.

What you’ll need:

Approximately 300ml canola oil
2 large aubergines
4 slices of toasted white bread

4 eggs, hard-boiled and cut into 1cm-thick slices
Salt and black pepper

Tahini sauce ingredients

80ml water
1 small, crushed garlic clove
20ml lemon juice
100g tahini paste

Salad:

2 thinly sliced spring onions
1½ tablespoon parsley
2 teaspoon of lemon juice
2 mini cucumbers
1½ tablespoon extra virgin olive oil
2 ripe tomatoes

Zhoug:

20g parsley
⅛ tsp sugar
2 tbsp water
3 tbsp olive oil
2 garlic cloves, crushed
35g coriander
½ teaspoon ground cumin
¼ tsp ground cardamom
¼ tsp salt
2 green chilies

Directions:

Use a peeler, and remove the strips of aubergine skin to the bottom to the top. You want it to appear with black and white stripes similar to that of a zebra. At about 2.5cm thick, cut both of them widthways.

Using a wide pan, heat the canola oil. Be aware of the splattering oil! Add the aubergine into the pan and turn it once as you wait about 6 to eight minutes. If you run out of oil, add more as needed. When the aubergine is tender, remove it from your pan and use a paper towel to drain the excess oil. Add a dash of salt.

You want to create the zhoug after by putting all your ingredients in a food processor. The zhoug should have a smooth consistency when you’re done. As for the tahini sauce, add the paste, salt, garlic, water and lemon juice into a small bowl. Combine them all by adding a bit of water if necessary. To make the salad, you want to add olive oil, lemon juice, parsley, spring onion, cucumber, and tomatoes.

Serve this by placing a slice of bread on each plate. Add a tablespoon of your homemade tahini sauce and arrange slices of aubergine to the top. Add a splash of tahini without covering the entire aubergines. Include salt and pepper to the egg slices and layer it with your bread. After that, spoon over the zhoug to your liking. Enjoy!