Description
Sabich is a traditional Middle Eastern sandwich originating from Iraq and popular in Israeli cuisine. It features layers of soft pita bread filled with fried aubergine slices, hard-boiled eggs, crisp pickled vegetables, fresh salad, creamy hummus, tangy amba mango sauce, and nutty tahini sauce. This vibrant combination delivers a delicious balance of flavors and textures perfect for a satisfying lunch or dinner.
Ingredients
Scale
Pickled Vegetables
- 2 tomatoes, diced
- ½ small cucumber, diced
- 2 spring onions, chopped
- 150g radishes, trimmed and halved if large
- 250g carrots, cut into diagonal slices
- 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
Amba Sauce
- 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 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
Tahini Sauce
- 100g tahini
- 80ml water
- salt and pepper to taste
Other Ingredients
- 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
Salad
- 2 tomatoes, diced
- ½ small cucumber, diced
- 2 spring onions, chopped
- 1½ tbsp olive oil
- squeeze of lemon juice
Instructions
- Make Pickled Vegetables: Place the tomatoes, cucumber, spring onions, radishes, carrots, shallots, and cauliflower florets into a sterilised 1-litre jar. In a pan, combine the white wine or cider vinegar, granulated sugar, sea salt flakes, yellow mustard seeds, caraway seeds, bruised black peppercorns, and coriander seeds with 400ml water. Bring the mixture to a boil, then remove from heat and allow to cool. Pour the cooled brine over the vegetables in the jar, seal it tightly, and leave to pickle at room temperature for 48 hours. The pickles will keep refrigerated for up to four weeks.
- Prepare Amba Sauce: Heat olive oil in a pan over medium heat. Add chopped garlic and red chilli and cook until softened but not browned. Add black mustard seeds, turmeric, fenugreek seeds, and cayenne pepper; cook for 1 minute to release their aroma. Stir in the chopped mango and coat with the spices. Add white wine vinegar, light brown sugar, and 100ml water. Cover the pan and simmer gently for 10-15 minutes until the mango is tender and sauce thickens slightly. Season with salt and pepper to taste and finish with a squeeze of lime juice. Store in the fridge for up to one week.
- Make Tahini Sauce: In a bowl, combine the tahini with 80ml water and season with salt and pepper. Whisk until smooth and the consistency is similar to double cream, adjusting water or tahini as needed for texture.
- Prepare Fresh Salad: In a separate bowl, toss the diced tomatoes, diced cucumber, and chopped spring onions with 1½ tablespoons olive oil, season with salt and pepper, then drizzle over a squeeze of lemon juice. Set aside.
- Cook Aubergines: Heat a generous amount of olive oil in a frying pan over medium-high heat. Fry the aubergine slices in batches, cooking each side for 5-8 minutes until golden brown. Season with salt and pepper, then reduce heat and cook until the slices become soft and cooked through. Remove and drain on paper towels if necessary.
- Assemble Sabich: Toast the pita breads and carefully split them open. Layer each pita with fried aubergine slices, sliced hard-boiled eggs, a generous dollop of hummus, fresh salad, pickled vegetables, and a spoonful of amba sauce. Drizzle tahini sauce on top before serving for a rich, creamy finish.
Notes
- The pickled vegetables develop best after at least 48 hours; for stronger flavor, leave them longer.
- Amba sauce can be made ahead and refrigerated for up to one week.
- If preferred, aubergines can be grilled instead of fried for a lighter version.
- Use fresh, ripe mangoes for the amba sauce for best flavor.
- To keep the pita warm and soft, wrap them in foil after toasting until ready to assemble.
- If tahini sauce is too thick, add a bit more water gradually until the desired consistency is reached.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Middle Eastern
Keywords: Sabich, Middle Eastern sandwich, fried aubergine, pickled vegetables, amba sauce, tahini, hummus, pita bread, vegetarian sandwich
