Entree: Israel – Israeli Street Food – סביח ➤ Sabich (Israeli stuffed pita filled with fried eggplant, hard-boiled eggs, tahini, pickles, and tangy mango amba)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large pita pockets (4 pcs) (about 8 1/2 oz (240 g) total)
- 2 medium eggplants, about 1.5 lb (700 g)
- 2 large potatoes, about 1 lb (450 g)
- 4 large eggs, approx. 8 oz (225 g) total
- 1/2 cup (120 ml) tahini
- 1/4 cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) water (for tahini thinning)
- 1 clove garlic, minced (about 0.106 oz (3 g))
- 1/3 cup (80 g) amba (pickled mango condiment) or mango chutney with a pinch of ground turmeric
- 1/2 cup (120 g) chopped dill-style pickles or Israeli pickles
- 1 cup (150 g) diced ripe tomatoes
- 1/2 cup (75 g) diced cucumber
- 1/4 cup (15 g) chopped fresh parsley
- 1/3 cup (80 ml) vegetable oil for frying plus extra for potatoes
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground sumac (optional)
- 1 tbsp (9 g) toasted sesame seeds (optional)

Show original ingredient measurements

- 4 large pita pockets (4 pcs) (about 240 g total)
- 2 medium eggplants, about 1.5 lb (700 g)
- 2 large potatoes, about 1 lb (450 g)
- 4 large eggs, approx. 8 oz (225 g) total
- 1/2 cup (120 ml) tahini
- 1/4 cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) water (for tahini thinning)
- 1 clove garlic, minced (about 3 g)
- 1/3 cup (80 g) amba (pickled mango condiment) or mango chutney with a pinch of ground turmeric
- 1/2 cup (120 g) chopped dill-style pickles or Israeli pickles
- 1 cup (150 g) diced ripe tomatoes
- 1/2 cup (75 g) diced cucumber
- 1/4 cup (15 g) chopped fresh parsley
- 1/3 cup (80 ml) vegetable oil for frying plus extra for potatoes
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground sumac (optional)
- 1 tbsp (9 g) toasted sesame seeds (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare eggs and potatoes: place eggs in a pot, cover with cold water, bring to a boil, simmer 9 minutes, cool and peel. Cut potatoes into 1/4–1/2 inch (0.635 to 1.27 cm) slices or rounds; fry or roast with a little oil until golden and crisp, seasoning with 1/2 tsp (2.5 ml) salt. Keep warm.
2. Salt and sweat eggplant: slice eggplants into 1/2-inch (1.27 cm) rounds or lengthwise slices, sprinkle lightly with salt and let sit 15 minutes to draw out bitterness, then pat dry.
3. Fry eggplant: heat 1/3 cup (80 ml) vegetable oil in a skillet over medium-high heat and fry eggplant in batches until deeply golden and tender, about 3–4 minutes per side; drain on paper towels and season with a pinch of salt.
4. Make tahini sauce: whisk together tahini, lemon juice, minced garlic, 2 tbsp (30 ml) water and 1/2 tsp (2.5 ml) salt until smooth and pourable; adjust water and lemon to taste.
5. Assemble pita: warm pita pockets, then open each and layer with fried eggplant slices, a few potato rounds, one peeled hard-boiled egg halved (use 1 egg per pita), chopped tomato and cucumber salad, pickles, a spoonful of amba, and drizzle with tahini sauce. Sprinkle with chopped parsley, sumac, and toasted sesame seeds if using.
6. Serve immediately while warm with extra amba and tahini on the side for drizzling.

1. Prepare eggs and potatoes: place eggs in a pot, cover with cold water, bring to a boil, simmer 9 minutes, cool and peel. Cut potatoes into 1/4–1/2 inch slices or rounds; fry or roast with a little oil until golden and crisp, seasoning with 1/2 tsp salt. Keep warm.
2. Salt and sweat eggplant: slice eggplants into 1/2-inch rounds or lengthwise slices, sprinkle lightly with salt and let sit 15 minutes to draw out bitterness, then pat dry.
3. Fry eggplant: heat 1/3 cup (80 ml) vegetable oil in a skillet over medium-high heat and fry eggplant in batches until deeply golden and tender, about 3–4 minutes per side; drain on paper towels and season with a pinch of salt.
4. Make tahini sauce: whisk together tahini, lemon juice, minced garlic, 2 tbsp (30 ml) water and 1/2 tsp salt until smooth and pourable; adjust water and lemon to taste.
5. Assemble pita: warm pita pockets, then open each and layer with fried eggplant slices, a few potato rounds, one peeled hard-boiled egg halved (use 1 egg per pita), chopped tomato and cucumber salad, pickles, a spoonful of amba, and drizzle with tahini sauce. Sprinkle with chopped parsley, sumac, and toasted sesame seeds if using.
6. Serve immediately while warm with extra amba and tahini on the side for drizzling.