Originating in Iraq, the hearty sabich sandwich (pronounced “sah-beekh”) is a favorite Israeli street food based on slices of cooked potato, fried eggplant and slow-stewed haminado (cholent egg), all stuffed in a pita with salad and garnish. When in Israel, find the best sabich here but when you’re not, here’s how to make your own.

World-famous sabich

Boil eggs in a pot with tea bags and water. Cook for 6 hours on low heat; cool and peel.

Thickly slice 1 large potato. Place on an oven tray. Drizzle with 2 tablespoons olive oil, sprinkle with coarse salt, roast for 30 minutes at 400°F (205°C).

Slice 1 eggplant into thick rounds. Place in a bowl and sprinkle with coarse salt. Cover with a heavy bowl and let sit for 30 minutes. Rinse eggplant and pat dry.

Heat sunflower oil in a frying pan until hot. Lightly salt and fry eggplant rounds until golden on each side. Place on a paper towel-lined plate.

How to assemble your sabich

Liberally spoon tahini sauce into a pita bread. Add eggplant, roasted potatoes, slices of the hard boiled egg, pickles, more tahini, and chopped parsley.

Lunch is served!

Executive Producer – Jonathan Baruch
Producer/Director – Haim Silberstein
Chef–Jessica Halfin
Camera – Ari Amit