Israeli · Lunch & handhelds

Sabich

Name: Sabich
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 4 pitas
Cuisine: Israeli
Ingredients: 1 large globe eggplant, cut into twelve 1/2-inch rounds; 2 1/2 teaspoons kosher salt, divided; 1/2 cup cornstarch; 2 cups neutral oil for frying; 4 large eggs; 1 English cucumber, finely diced; 2 ripe tomatoes, seeded and finely diced; 1/4 small red onion, finely diced; 1/3 packed cup flat-leaf parsley leaves, chopped; 1 tablespoon fresh lemon juice; 1/2 cup tahini; 1/3 cup ice water, plus more as needed; 4 fresh pita breads; 1/2 cup prepared amba mango pickle sauce; 1/2 cup hummus

An Iraqi Jewish-Israeli pita layered with deeply fried eggplant, hard-cooked egg, chopped tomato-cucumber salad, lemony tahini, and tangy mango amba.

About 1 hr 35 minTotal

About 1 hr 5 minActive

$$Cost

AdvancedDifficulty

Makes 4 pitas

Equipment

Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Simple clip-on pick
KitchenAid Fry Thermometer · KQ907
View at Amazon
For frequent frying and alarms
ThermoWorks ChefAlarm · TX-1100
View at ThermoWorks
Another workable path: Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared continuous readability, clip stability, temperature recovery help, cleaning guidance, and exact model identity. A current independent comparison informed the simple clip-on choice; manufacturer documentation established care and the alarm system's included parts. Kwilt has not calibrated or fried with these thermometers.
KitchenAid Fry Thermometer · KQ907: Its curved paddle and silicone-coated clip stay close to the pot, giving you a continuous oil reading without another screen or battery. Trade-off: It has no alarm, and KitchenAid says to hand wash rather than submerge it.
ThermoWorks ChefAlarm · TX-1100: High and low alarms make the oil drop between batches hard to miss, and the same system can monitor roasting, bread, and candy. Trade-off: It costs substantially more and brings a cabled probe, case, and controls that are unnecessary for an occasional batch of fish tacos.
Another workable path: If you already own a suitable high-temperature instant-read thermometer, check the oil before and between batches. Do not leave it in the pot unless its maker allows continuous high-temperature use.
Sources
Food Network tested comparison
KitchenAid thermometer care
ThermoWorks ChefAlarm

Ingredients

1× recipe · Makes 4 pitas

1 large globe eggplant, cut into twelve 1/2-inch rounds
2 1/2 teaspoons kosher salt, divided
1/2 cup cornstarch
2 cups neutral oil for frying
4 large eggs
1 English cucumber, finely diced
2 ripe tomatoes, seeded and finely diced
1/4 small red onion, finely diced
1/3 packed cup flat-leaf parsley leaves, chopped
1 tablespoon fresh lemon juice
1/2 cup tahini
1/3 cup ice water, plus more as needed
4 fresh pita breads
1/2 cup prepared amba mango pickle sauce
1/2 cup hummus

Instructions

Salt eggplant rounds on both sides with 1 1/2 teaspoons salt and drain on a rack for 30 minutes. Press very dry, coat lightly in cornstarch, and shake off every loose patch.
Meanwhile, lower eggs into simmering water and cook 9 minutes. Transfer to ice water, peel, and slice. Toss cucumber, tomato, onion, and parsley with lemon juice and 1/2 teaspoon salt.
Whisk tahini with remaining salt and ice water, adding the water gradually until pale and pourable. Warm pitas until flexible.
Heat 1/2 inch neutral oil in a wide skillet to . Fry eggplant in batches, turning once, until dark golden and completely tender, 5 to 7 minutes; maintain at least 340°F and drain on a rack.
Spread hummus inside each pita. Layer in hot eggplant, sliced egg, and chopped salad, then spoon tahini and amba through the layers so every bite has richness and acidity. Serve immediately.

Baghdad to Ramat GanIraqi-Jewish tradition and Israeli street food

A food story carried from Baghdad to Ramat Gan.

From the table

About this recipe

Sabich carries the Sabbath breakfast of Iraqi Jews—fried eggplant, egg, salad, amba, and other make-ahead foods—into the portable pita form that became Israeli street food.

Sabich grew from the room-temperature Shabbat breakfast of Iraqi Jews and became an Israeli street-food sandwich. Fried eggplant, egg, tahini, and fermented mango amba are its identity; salad and hummus are common vendor additions. This Kwilt version follows the reviewed household adaptation: Preserve the Iraqi Jewish-Israeli history and defining fried eggplant, egg, tahini, and amba, while using the common street-stall additions of hummus and chopped salad and omitting optional potato.

Sources

Dinner does not stop at the recipe