Sabich sandwich is another breakfast that has made it to the favorites list at home. It's a popular breakfast in Israel and Iraq, which made me wonder why I didn't stumble into it earlier considering the time I spent in the middle-east. Now that I have, it's become a hot favorite with its mediterranean self, loaded with contrasting flavors and textures. Every bite asking for more, and the filling being more protien rich, makes you feel guilt free for a bit. Boiled eggs, hummus, fried eggplant, cabbage, pickles, salad, layered and stuffed into pita pockets, drizzled with tahini and amba sauce! Sounds like an overload, but believe me this sandwich is light on the stomach.
Some components to prep up beforehand:
1- Mango Amba sauce- This tangy sweet arabic dip cum sauce is one you have to try and keep handy now when the mangoes are in season. Store it in an airtight container and you will find yourself smearing it into not only the pita bread in an arabic platter but into every other savoury sandwich or burger! Here is the Mango Amba sauce recipe for reference.
2- Tahini sauce- Tahini is different than the tahini sauce is what i recently learned while prepping up this Sabich sandwich. It's very easy to stir up in few mins. Here is the Tahini sauce recipe link.
3- Hummus- Arabic platter is just so incomplete with this dip. Hummus dripping with olive oil! It is just the other name for the pita bread's better half! It's easy to stir up in no time if you have a can of ready to eat canned chickpeas. Click the hummus recipe and try it out!
4- Pita bread- The middle eastern bread! I've grown up eating this, and those trips to the bakery to grab freshly baked ones! They barely made it back home! all gobbled up in the back seat through the drive. I was over the moon when I baked my Pita at home! Made me re-live the nostalgic moments. Well you can always have a store bought one, but this Pita bread it worth the try!
5- Assorted pickles- Easily available in supermarkets, pick your favourite veggie in brine, slice or chop further and tuck them into the pita pockets. I'm going for a mixed vegetable pickle, carrots, cucumber, radish and green chilly. You are in for a souryy- crunchy burst through those bites.
- For the Salad:
- Tomatoes-2 seeded and diced)
- Cucumber- 2 (cored and diced)
- Parsley- handful (chopped)
- Salt- to taste
- Olive oil- To drizzle
- Red or white cabbage- 1 cup (Shredded)
- Salt to season
- For assembling:
- Olive oil- 2-3 tbp (for frying the eggplant and salt to season)
- Eggs- 4 ( hard boiled and sliced)
- Eggplant- 1 medium (sliced into roundrels of 1/2 inch size)
- Assorted arabic pickles
- Hummus- 3/4 cup (look for recipe link in notes above or use store bought)
- Amba sauce- 1/2 cup (look for recipe link in notes above)
- Tahini sauce- 1/2 cup (look for recipe link in notes above)
- Pita bread- 4, (warmed and cut into halves to form pocket)
- 1Keep all the ingredients and sauces to assemble ready.
- 2Heat olive oil in a pan working in batches fry the egg plant slices, turning once browned on one side. remove and immediately sprinkle salt to season. Keep aside.
- 3In a bowl, add the seeded and diced tomatoes and cucumber. Just before serving mix in the parsley, salt and lemon. Toss and use to fill in the sandwich.
- 4Take shredded cabbage in a bowl and adda dash of lemon juice and season with salt.
- To assemble:
- 1Take warm pita bread halves, smear with a tbsp hummus, layer with egg slices, spread some salad followed by fried eggplant slices, shredded cabbage and pickles. Drizzle with tahini sauce and a dab of amba sauce to finish. Keep some reserve sauce to pass. Repeat with the other pita pockets. Serve immediately to avoid soggyness. Enjoy!!