Entree: Israel – Jerusalem – סביח ➤ Sabich (Pita sandwich filled with fried eggplant, hard‑boiled eggs and savory Middle Eastern condiments)

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 15 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

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

- 4 pita breads, pocket-style
- 1 medium eggplant, about 1 lb (450 g)
- 4 large eggs, approx. 1 3/4 oz (50 g) each
- 3 tbsp (45 ml) olive oil, plus extra for frying
- 1 cup (240 g) hummus
- 3 tbsp (45 ml) tahini
- 2 tbsp (30 ml) lemon juice
- 1 clove garlic, minced
- 2 medium tomatoes, diced
- 1 medium cucumber, diced
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) pickled cucumbers or dill pickles, chopped
- 1/3 cup (80 ml) amba or mango pickle condiment
- 1/2 tsp (2.5 g) ground sumac, plus extra for garnish
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying (about 1 cup (240 ml)) or enough for shallow frying

Show original ingredient measurements

- 4 pita breads, pocket-style
- 1 medium eggplant, about 1 lb (450 g)
- 4 large eggs, approx. 50 g each
- 3 tbsp (45 ml) olive oil, plus extra for frying
- 1 cup (240 g) hummus
- 3 tbsp (45 ml) tahini
- 2 tbsp (30 ml) lemon juice
- 1 clove garlic, minced
- 2 medium tomatoes, diced
- 1 medium cucumber, diced
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) pickled cucumbers or dill pickles, chopped
- 1/3 cup (80 ml) amba or mango pickle condiment
- 1/2 tsp (2.5 g) ground sumac, plus extra for garnish
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying (about 1 cup / 240 ml) or enough for shallow frying

Instructions

1. Bring a medium pot of water to a boil and gently lower in the 4 large eggs; boil 9 minutes for firm yolks. Remove, cool in ice water, peel and halve lengthwise.
2. Slice the eggplant into 1/2-inch (1.3 cm) rounds or lengthwise slabs, sprinkle lightly with salt and let sit 10 minutes to draw bitterness; pat dry with paper towels.
3. Heat 1/4 inch (about 60 ml) vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden and tender, about 3–4 minutes per side. Drain on paper towels and season with a pinch of salt.
4. In a small bowl, whisk together tahini, lemon juice, minced garlic and 1–2 tbsp (15–30 ml) water to loosen into a sauce; season with salt.
5. Mix diced tomatoes, cucumber and parsley in a bowl; season with salt, pepper and a squeeze of lemon.
6. Warm pitas briefly in an oven or skillet, then slice open to form pockets.
7. To assemble: spread about 1/4 cup (60 g) hummus inside each pita, add 2–3 fried eggplant pieces, top with two egg halves, a spoonful of Israeli salad, 1 tbsp (15 ml) tahini sauce, a drizzle of amba, chopped pickles and a sprinkle of sumac.
8. Serve immediately while warm, with extra amba and sumac on the side.