Sabich
Pita with fried aubergine, boiled egg, amba and salad. The Iraqi-Israeli street classic.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cook the eggs at the barest simmer for an hour, then cool them in cold water and peel them.
Slice the aubergines a centimetre thick, salt them and press them under a weight for half an hour.
Pat the slices dry and fry them in oil to a deep gold on both sides.
Whisk the tahini with lemon juice, water and salt to the thickness of pouring cream.
Dice the tomatoes and cucumbers small and mix them with the parsley, lemon and salt.
Warm the pitas, cut them into pockets and spread tahini inside.
Layer in the aubergine, sliced egg and salad, and spoon over the amba, tahini and zhug.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.