Israeli fried aubergine and hard-boiled egg pita sandwich with hummus, amba and salad — a Tel Aviv street food treasure.
Sabich is one of Tel Aviv's greatest street foods — a warm pita stuffed with fried aubergine slices, hard-boiled egg, hummus, Israeli salad, tahini and the crucial amba (pickled mango sauce imported from the Iraqi Jewish tradition). Unlike falafel, sabich is a distinctly Iraqi Jewish invention brought to Israel by immigrants from Baghdad and Basra, who ate a similar cold aubergine and egg dish on Shabbat morning (when cooking was forbidden). The combination of textures and flavours — creamy aubergine, egg, tangy amba, fresh vegetables — is extraordinary.
Serves 4
Salt aubergine slices on both sides. Rest 20 minutes. Pat very dry with paper towels.
Heat oil in a wide pan. Fry aubergine slices in batches over medium-high heat until deep golden on both sides, 3–4 minutes per side. Drain on paper towels.
Combine diced tomatoes, cucumber, red onion and parsley. Add lemon juice and salt. Toss.
Warm pita in a dry pan or oven until soft and pliable. Open into pockets.
Spread hummus inside each pita. Add 2–3 aubergine slices, a few egg slices, and a spoonful of Israeli salad. Drizzle tahini and amba sauce generously inside. Close slightly and eat immediately.
Amba is not optional — its fruity, fermented tang is what makes sabich distinctive. It is available at Middle Eastern grocery stores.
The aubergine must be very well-fried — pale, undercooked aubergine has a spongy, unpleasant texture.
Sabich is best eaten standing up, leaning forward, in the street — it is architecturally unstable.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add a schmear of s'chug (Yemeni green chilli sauce) for heat.
Some versions add boiled potato slices alongside the aubergine — the Baghdad original included this.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Components store separately for 3 days. Assemble fresh — sabich cannot be stored assembled.
Sabich was created by Iraqi Jewish immigrants in Givataim (near Tel Aviv) in the 1950s. The name comes from Arabic and means 'morning'. It was originally eaten for breakfast on Shabbat morning — cold fried aubergine and hard-boiled eggs prepared on Friday. It became a popular street food through the 1970s–80s and today rivals falafel as Tel Aviv's signature sandwich.
Amba is a sauce of pickled mango fermented with spices including fenugreek, turmeric and chilli. It has a tangy, funky, slightly mustardy character that is genuinely unique. The closest substitute is a mix of mango chutney and a splash of apple cider vinegar — not the same but usable in a pinch.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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