It all started with the last bus stop on a bus route. On the opposite side of the bus stop there was a kiosk which sold bourekas, wafers, and drinks to bus drivers and ticket sellers. The owner of this kiosk was called Sabich. Over time, Sabich’s customers would ask him for more substantial meals to eat, and would request for his leftover brown eggs from Shabbat. Like most Iraqi families, Sabich’s family ate a traditional Iraqi breakfast which consisted of brown eggs, eaten with fried eggplant and salads. Sabich created his own version which he served to his customers, it quickly became popular and people would say “give me a Sabich” when ordering one. Different versions started popping up across Israel but it is still known as a Sabich in Israel today. The recipe below gives you all the fillings you need for a Sabich which you can stuff into a pita or flatbread for the perfect lunchtime meal.
Time: 30 mins (prep), 30 mins (cook)
Equipment: 1x wooden chopping board, 1x chef's knife, 1x high-sided pan, 1x speed peeler, 1x plate, 1x large mixing bowl, 1x frying pan, 1x dish, 1x frying pan, 1x kitchen paper
Firstly, get a pot of water on with some salt - we’re going to use this for our eggs. Once it's up to the boil, cook the eggs for 6 mins 30 seconds.
Now for the aubergine, peel and then cut into strips lengthways (about 4 steaks).
Onto a plate sprinkle some sea salt, add the steaks on top and then salt the other side. Leave to one side for 10 minutes.
Let’s make a salad by chopping our fresh vegetables into a small dice and place into a bowl.
Your eggs should be ready by now so remove them from the heat and immediately run under cold water.
Into a frying pan add some vegetable oil (2/3cm). Now dust the aubergine with flour. Add it straight into a hot pan and colour on both sides.
Once coloured, transfer to a papered plate. And then peel your eggs.
Alright, let’s plate our sabich elements - quickly season your salad with salt, pepper and half a lemon and a drizzle of nice olive oil. Now add your tahini sauce, some amber and then the aubergine along with the salad and eggs.
We want our eggs to have a slight run to the yolk.
Remember to salt your water!
Feel free to leave the skin on your aubergine. Peeling the aubergine is a technique I picked up in Tel Aviv and will make it a bit more delicate to eat.
Salt will pull the moisture out of the aubergine.
Try to get your vegetables to a fine dice as we want to have consistency here.
The cold water will stop the egg cooking once it's off the heat.
Lightly cover the aubergine in flour, patting any excess off.
We want a nice dark colour on the aubergine.
We want lots of colour on the aubergine. Add to a bit of kitchen towel to drain any of the excess oil off.
Always season your salad at the very end.
Serve this how you want - get creative with your plating.