Sabich Sandwiches

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
Popular throughout Israel, sabich originated with Iraqi Jews using ingredients from a traditional Iraqi breakfast. Our version can be served assembled or served decontructed. Or you can set up a sabich bar and let guests fill their own pitas!



  1. Make the salad: Toss the tomatoes, cucumber, parsley, olive oil and lemon juice in a medium bowl. Season with salt and pepper and set aside.
  2. Bring a medium saucepan of water to a boil over high heat. Reduce the heat to low, then add the eggs and cook 7 to 8 minutes. Drain, then transfer to a bowl of ice water. Peel and slice. Toss the cabbage with a pinch of salt and set aside.
  3. Line a rimmed baking sheet with paper towels. Fill a large cast-iron skillet with 1/2 inch of olive oil. Heat the oil over medium-high heat until shimmering, about 4 minutes. Working in batches, fry the eggplant until dark golden brown, 3 to 4 minutes per side. Remove to the baking sheet to drain. Season with salt.
  4. Assemble the sandwiches: Put the tahini in a medium bowl and slowly whisk in 1/4 cup water until smooth; season with salt. Spread 1 tablespoon hummus inside each pita half. Divide the eggplant slices, cabbage and sliced hard-boiled eggs among the pita halves. Add some of the tomato-cucumber salad and pickled beets to each; drizzle with the tahini sauce. Serve with other pickled vegetables, amba sauce and/or hot sauce.