Introduction

Sabich is a flavorful Israeli street food sandwich filled with tender fried aubergine, hard-boiled eggs, fresh salad, and tangy pickles, all wrapped in warm pita bread. This recipe brings together vibrant spices and sauces like amba and tahini for a delicious, satisfying meal that’s perfect for lunch or dinner.

The image shows a meal setup with several white bowls and plates on a soft pink cloth over a white marbled surface. Starting from the top left, a white bowl holds a thick brown and orange spicy mix with visible seeds. To its right, a white bowl is filled with a fresh salad made of bright red tomatoes, green cucumbers, and white cheese cubes. Below it, another white bowl contains grilled slices of dark purple eggplant with a soft, light interior. In the center, a white bowl holds pink and white pickled vegetables. To the left of the bowls, there are four white flatbreads stacked slightly overlapping. At the bottom is a white plate with two folded flatbreads filled with layers of green, red, white, and orange vegetables, and pickled pink slices on top. A small white bowl with white sauce and a spoon rests at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tomatoes, diced

½ small cucumber, diced

2 spring onions, chopped

1½ tbsp olive oil, plus extra for frying

Squeeze of lemon juice

2 aubergines, trimmed and sliced into 1cm rounds

4 pitta breads

4 medium hard-boiled eggs, peeled and sliced

200g hummus

150g radishes, trimmed and halved if large

250g carrots, cut into slices on the diagonal

4 shallots, finely sliced

250g small cauliflower florets

500ml white wine or cider vinegar

3½ tbsp granulated sugar

¾ tbsp sea salt flakes

1 tsp yellow mustard seeds

2 tsp caraway seeds

1 tsp black peppercorns, bruised

½ tbsp coriander seeds, bruised

1 tbsp olive oil

3 garlic cloves, chopped

1 red chilli, halved, deseeded and chopped

1 tsp black mustard seeds

1 tsp turmeric

½ tsp fenugreek seeds

Pinch of cayenne pepper

2 firm mangoes, peeled and flesh chopped (about 375g)

50ml white wine vinegar

1 tbsp light brown soft sugar

Squeeze of lime juice

100g tahini

Instructions

Step 1: To make the pickles, place the radishes, carrots, shallots, and cauliflower in a sterilised 1-litre jar. In a pan, combine the vinegar, sugar, salt, mustard seeds, caraway seeds, peppercorns, and coriander seeds with 400ml water. Bring to a boil, then allow to cool. Pour the cooled liquid over the vegetables, seal the jar, and leave at room temperature for 48 hours. The pickles can be stored in the fridge for up to four weeks.

Step 2: For the amba sauce, heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped garlic and chilli and cook until soft. Stir in the black mustard seeds, turmeric, fenugreek seeds, and cayenne pepper, cooking for 1 minute. Add the chopped mango, stirring to coat with the spices. Pour in the vinegar, sugar, and 100ml water, then cover and simmer for 10–15 minutes until the mango softens. Season to taste and stir in the lime juice. Store in the fridge for up to one week.

Step 3: Prepare the tahini sauce by mixing the tahini with 80ml water until it reaches a creamy, double cream-like consistency. Season to taste.

Step 4: Toss the diced tomatoes, cucumber, and chopped spring onions with 1½ tablespoons of olive oil. Season with salt and pepper, then add a squeeze of lemon juice.

Step 5: Heat olive oil in a frying pan over medium-high heat. Fry the aubergine slices in batches for 5–8 minutes on each side until golden. Season, then reduce the heat and cook a few more minutes until tender.

Step 6: Toast the pita breads and carefully split them open. Stuff each pita with fried aubergine slices, sliced hard-boiled eggs, hummus, the fresh salad mixture, pickled vegetables, and a generous spoonful of amba sauce.

Step 7: Drizzle tahini sauce over the stuffed pittas and serve immediately for a delicious and hearty meal.

Tips & Variations

For extra flavor, add fresh parsley or cilantro to the salad mix.

If you prefer, substitute the hard-boiled eggs with fried eggs for a richer texture.

Use store-bought amba sauce to save time, though homemade adds a fresher taste.

Toast the pita breads lightly for extra crunch before stuffing.

The pickles can be customized with your favorite vegetables or spice adjustments.

Storage

Store any leftover stuffed pittas wrapped in foil or airtight containers in the fridge for up to 1 day, as the pita may become soggy over time. The pickles keep well refrigerated for up to four weeks, and the amba sauce can be refrigerated for up to one week. Reheat the aubergine slices gently in a pan before assembling if needed.

FAQs

Can I make Sabich vegan?

Yes, simply omit the eggs and use extra hummus or add grilled tofu as a protein substitute to keep the sandwich satisfying and vegan-friendly.

How spicy is the amba sauce?

The amba sauce has a mild to medium spiciness depending on the amount of chilli used. You can reduce or omit the chilli to suit your heat preference without compromising the complex tangy flavor.