Sabich. Iconic Israeli vegetarian sandwich.

The winter is just around the corner. Do you prepare for a winter getaway, guys? Good to know that summer is coming to the northern hemisphere.

If you are still here, take a journey to my post and discover this iconic street food from Tel Aviv which has won my heart. Sabich is vegetarian Israeli sandwich based on a traditional Iraqi Jewish dish.

Pita bread filled with slices of a “meaty” eggplant, juicy vegetables, hard-boiled egg, nutty chickpea, spicy harissa and tahini-yoghurt garlicky sauce.

For those who like to cook from scratch, don’t miss out my new flatbread recipe, they perfectly suit here. Just a note: divide the dough into 6 parts (instead of 8) and make them a little bit smaller in diameter.


2 Serves

  • 1/2 eggplant, cut into rounds
  • 2 hard-boiled eggs, cut into rounds
  • 4 small pita bread
  • 1/2 cup cooked chickpea
  • 1/4 red onion
  • 2 ripe tomatoes
  • 1 Lebanese cucumber
  • tahini yoghurt dressing
  • coriander leaves
  • Harissa paste
  • lemon juice


  1. Cook eggplant first. Eggplant is a very good absorbent and absorbs a lot of oil during frying. Usually, the dish turns out too oily. Here I use a trick that helps to reduce the oil amount. Heat a large cast iron pan over high heat and cook the eggplant without oil flipping occasionally. Cook till the eggplant is golden brown and the pores are closed. Turn down the heat to medium-low. Add 2 tablespoons of olive oil, shake the pan well and cook 3 minutes more. Season with salt and pepper. Depending on the size of your pan you may need to cook the eggplants in batches.
  2. Chop tomato, cucumber, red onion and coriander leaves. Season with salt and lemon juice, mix well.
  3. Arrange 2 slices of fried eggplant and 2 slices of egg in each pita pocket. Drizzle each with 1 tablespoon of tahini sauce, add chickpea, fresh veggie salad and remaining tahini sauce. Drizzle with harissa, and serve. Enjoy!


Comments are closed.