Sabich

 An Iraqi Jewish classic becomes a new favorite

A few years ago, signs began popping up around Tel Aviv and beyond advertising a new delicacy: sabich. This savory combination of fried eggplant, hard-boiled egg, hummus, Israeli salad, and assorted condiments is stuffed into a pita and drizzled with tahini sauce and amba, a mango pickle similar to the chutneys found in Indian cuisine. The dish is now a favorite all over Israel.

But sabich isn't new to everyone: Iraqi residents, who settled in large numbers in the Tel Aviv suburb of Ramat Gan, brought it (and amba) with them when they immigrated to Israel en masse during the early years of the modern state. There are many theories on the origins of the sandwich's name. The root letters of sabich--S-B-H--spell "morning" in Arabic, and in fact Iraqi Jews traditionally ate sabich on Sabbath mornings. However, some believe the letters stand for salat, beizah, hazilim (salad, eggs, eggplant)--the sandwich's main ingredients. Either way, the fusion of textures and flavors--crispy, crunchy, soft, creamy, tangy, and mildly spicy in every bite--is irresistible.

Continue reading for recipe.