What is Sabich made of?

Sabich or sabih (Hebrew: סביח [saˈbiχ]; Judeo-Iraqi Arabic: صبيح) is a sandwich of pita or laffa bread stuffed with fried eggplants, hard boiled eggs, chopped salad, parsley, amba and tahini sauce . It is a staple of Israeli cuisine.Its ingredients are based on a traditional quick breakfast of Sephardic Jews.

How many calories are in a Sabich sandwich?

Read More Nutrition Facts (per serving) 893 Calories 42g Fat 105g Carbs 30g Protein

Does sabich have meat?

Sabich or Sabih is a vegetarian Israeli street food made by stuffing pita with fried eggplant and hard boiled eggs. Traditionally the sandwich also has pickles, tahini sauce, hummus, cabbage and Israeli Amba sauce.

What is a Sabich sandwich in Arabic?

Sabich (morning in Arabic) is a highly popular street food in Israel. It is basically an Iraqi style Shabbat breakfast in pita , meaning fried eggplant, hard boiled egg, tahini sauce and mango chutney (amba) all in one fluffy pita bread.

What is a full Israeli breakfast?

An Israeli breakfast is a style of breakfast that originated on Israeli collective farms called kibbutzim, and is now served at most hotels in Israel and many restaurants. It is usually served buffet style, and consists of fruits, vegetables, salads, breads, pastries, dairy foods, eggs and fish . Meat is never included.

What kind of meat do they eat in Israel?

Chicken, fish, and lamb are common animal proteins. Grilled kebobs and shawarma (meat cut into thin slices) are typical ways that Israelis prepare meat. Pita bread—often made fresh—is dipped in sauces and stuffed with falafel.

How many calories in a scrambled egg sandwich?

Scrambled egg sandwich (1 sandwich) contains 29g total carbs, 27.5g net carbs, 9.9g fat, 11.8g protein, and 255 calories .

How many calories is Shakshuka?

Read More Nutrition Facts (per serving) 317 Calories 16g Fat 33g Carbs 13g Protein

How many calories in an egg sandwich?

How Many Calories Does A Boiled Egg Sandwich Have? A boiled egg sandwich contains fewer calories as compared to most of its counterpart foods. One sandwich gives you 230 calories . If you are also interested in knowing the full nutritional value of the boiled egg sandwich, you can refer to our nutrition chart.

What is Israeli falafel made of?

Historically, early versions of falafel were made with fava beans (and even earlier versions were made of lentils). Consequently, fava beans are still the falafel “legume of choice” in Egypt and other Arab countries. On the other hand, Israeli falafel is almost universally made from chickpeas .

What is Turkish menemen made of?

Menemen is a popular traditional Turkish dish that includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil . Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast.

What is Israeli salad made of?

Israeli salad is made of chopped raw tomato, onion and cucumber, and can also include pepper, carrot, scallion, leafy greens and parsley . The salad is dressed with either fresh lemon juice or olive oil, or both.

What is Sabra made of?

Sabra hummus is made of chickpeas and tahini with soybean oil, a little garlic and salt, and citric acid and potassium sorbate to maintain freshness . A variety of consumer-inspired garnishes top it off, then it is packaged and ready to sell.

Try This Sabich Recipe, the Classic Israeli Street Food Sandwich (2024)

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This classic sabich recipe has all the unique layers the sandwich is beloved for: crispy fried eggplant, nutty tahini, boiled eggs, and refreshing Israeli salad.

Micah Siva, RD

Micah Siva is a trained chef, registered dietitian, recipe writer, and food photographer, specializing in modern Jewish cuisine. She runs Nosh with Micah, her personal blog.

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Updated November 16, 2022

What Is Sabich?

Sabich is a pita or laffa (flatbread) sandwich made with fried eggplant, boiled eggs, tahini sauce, hummus, and a tangy Israeli salad—a classic chopped salad with cucumbers, tomatoes, herbs, and lemon juice commonly served across Israel.

This sandwich is a popular street food in Tel-Aviv thought to have been introduced to Israeli cuisine by immigrant Iraqi Jews. During Sabbath (also called Shabbat), Jewish people cannot participate in any cooking, so pre-boiled eggs and fried eggplant prepared ahead and kept in the fridge are the perfect ingredients to assemble in a sandwich—the pita isn’t heated—without breaking the no-work laws of Sabbath.

The Best Eggplant for Sabich

Use Italian or Globe—sometimes called American—eggplant. Their round shape is perfect for stuffing in pita, and their skin is firm enough to hold the flesh together when fried. Japanese or Chinese eggplants are too tender, narrow, and thin for this recipe.

When choosing eggplants, look for skin that is shiny and deep purple. It should feel firm and relatively heavy for its size. The stem should be green, not brown.

Our Guide to EggplantsREAD MORE:

What Is Amba?

Amba is a traditional condiment served on sabich. It’s a tangy pickled mango sauce that has roots in India, and is very popular in Israel. While you can make it at home, it’s often store-bought. Check out your local Mediterranean or Indian grocery store for brands like Shemesh or Galil. If you can’t find it, don’t worry! This sabich is just as delicious without it.

Try This Sabich Recipe, the Classic Israeli Street Food Sandwich (5)

My Tips for Making Sabich

Use peanut, safflower, sunflower, canola, or grapeseed oil to fry the eggplant. Heat it to 375°F to ensure that the eggplant doesn’t burn, nor absorb too much oil.
When boiling eggs, my rule of thumb is to boil the oldest eggs first. As the eggs age, they lose moisture, making them easier to peel. That’s why super fresh eggs tend to be difficult to peel. If you only have fresh eggs, add a pinch of baking soda to the boiling water and then, immediately transfer the boiled eggs into an ice bath. That’ll make them easier to peel.

How to Make It Your Own

The best part about sabich is that you can put your own unique spin on it. Here is some inspiration:

The eggs can be hard-, soft-, or medium-boiled, but have fun experimenting with fried or scrambled eggs too.
Add crumbled feta cheese or grilled halloumi.
I love tossing the components of the sabich as a salad over fresh lettuce.
Roast or air fry the eggplants if you prefer not to deep fry them.

How to Prep in Advance

Sabich is the perfect make-ahead meal. Fry the eggplant, boil and peel the eggs, and get your hummus ready for when hunger strikes. Store the components in separate containers for up to 4 days, and layer the fried eggplant in an airtight container with paper towels to absorb excess oil. The Israeli salad can also be made 1 days in advance, but tastes best when fresh.

Try This Sabich Recipe, the Classic Israeli Street Food Sandwich (6)

For the Love of Eggplants

Eggplant Parmesan
Baba Ganoush
Grilled Eggplant Sandwich
Grilled Japanese Eggplant with Tahini Sauce
Eggplant Caviar

Homemade Sabich

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Servings4 servings

Yield4 sandwiches

Amba is a tangy pickled mango sauce that has roots in India, and is very popular in Israel. While you can make it at home, it’s often store-bought. Check out your local Mediterranean or Indian grocery store for brands like Shemesh or Galil. If you can’t find it, don’t worry! This sabich is just as delicious without it.

Ingredients

For the eggplant

Vegetable oil, for frying
1 medium Globe eggplant or 2 medium Italian eggplants, cut into 1/2-inch rounds
Sea salt, for the fried eggplants

For the Israeli salad

1 plum tomato, diced
1/2 English cucumber, diced
2 tablespoonschopped flat leaf parsley
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshlyground black pepper

For the tahini sauce

1/4 cup tahini
1 clove garlic, minced
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
Pinch of ground cumin
Pinch of freshly ground black pepper
3 tablespoons water, plus more as needed

For assembling the sabich

4 (8-inch) pita
1/4 cup store-bought orhomemadehummus
4 medium eggs,hard-boiledand peeled
1/4 cup store-bought orhomemadeslicedpickles
Amba sauce, for serving (optional; see recipe note)

Method

Fry the eggplants:
Line a baking sheet with paper towels and set it aside.
Fill a large skillet with oil until it comes 1/4 inch up the sides. Set it over medium heat and heat to 375°F. Working in batches, fry the eggplant slices until tender in the center and golden brown on both sides, 6 to 8 minutes total, flipping them once halfway through.
Make sure the oil comes up to 375°F before frying the next batch. You may need to add more oil too.
Transfer the fried eggplants onto the prepared baking sheet and sprinkle them with sea salt. Set aside.
Make the Israeli salad:
In a medium bowl, mix together the tomatoes, cucumbers, parsley, lemon juice, salt, and black pepper. Set aside.
Make the tahini sauce:
In a small bowl or liquid measuring cup, whisk together the tahini, garlic, lemon juice, salt, cumin, and black pepper. Whisk in water, 1 tablespoon at a time, until the sauce is smooth and runny. Set aside.
Assemble the sabich:
In the center of a pita, spread 1 tablespoon hummus. Top with 2 to 3 pieces of fried eggplant, 1 egg sliced lengthwise or crosswise, 3 to 4 tablespoons Israeli salad, and a few pickles. Drizzle in the tahini sauce and amba, if using. Assemble the remaining sabich the same way.
Fold the pita in half and enjoy. This sandwich is meant to be messy!
Have leftovers or want to make extras? Refrigerate each component in separate containers for up to 4 days. They make for easy meals throughout the week.
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Sandwiches
Vegetarian
Deep Frying
Eggplant

Nutrition Facts (per serving)
605	Calories
23g	Fat
85g	Carbs
21g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	605
% Daily Value*
Total Fat 23g	29%
Saturated Fat 4g	18%
Cholesterol 164mg	55%
Sodium 1092mg	47%
Total Carbohydrate 85g	31%
Dietary Fiber 11g	41%
Total Sugars 12g
Protein 21g
Vitamin C 18mg	91%
Calcium 162mg	12%
Iron 5mg	28%
Potassium 768mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.