Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers. To serve these to a group, you can set out the assorted fillings on individual plates and platters and let guests build their own.
Ingredients
Makes 6
2
3
½
1
½
½
½
2
1
¼
2
1
3
½
Preparation
Step 1
Place a rack in center of oven; preheat to 450°. Whisk za’atar, 2 garlic cloves, and ½ cup oil in a small bowl. Spoon over both sides of eggplant rounds (about 1 tsp. per side) and rub into flesh. It will absorb, so use all of the za’atar oil! Generously season with salt. Roast eggplant on a wire rack set inside a rimmed baking sheet until tender and beginning to brown in spots, 35–45 minutes.
Step 2
Meanwhile, pulse parsley and ½ cup chives in a food processor until finely chopped. Add tahini and pulse until smooth. With the motor running, slowly drizzle in ½ cup water and continue to pulse until sauce is the consistency of a thin yogurt; season with salt.
Step 3
Toss cucumbers, tomatoes, mint, lemon juice, and remaining garlic clove, 2 Tbsp. oil, and 2 Tbsp. chives in a medium bowl; season Israeli salad with salt.
Step 4
Mix hummus, harissa, and cumin in a small bowl (if you like it spicy, add more harissa).
Step 5
Generously spread tahini sauce and hummus mixture inside pita. Place a few rounds of eggplant (or one if using a large eggplant) inside. Stuff pita with Israeli salad, cabbage, eggs, and pickles.
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Reviews (10)
Back to TopThis recipe is delicious! I’ve made the Ottolenghi/Tamimi recipe for sabih from Jerusalem, and it was nice to not have to deep fry the eggplant for this version. Since my homemade hummus was very tahini forward, I skipped the herbed tahini sauce and made zhoug to serve with these instead. Homemade pita is highly recommended. Yum! This is a very rich and filling vegetarian meal.
Anonymous
Seattle
9/13/2020
Oh my god this eggplant is ridiculous and should be illegal! I didn't have za'atar so I made my own blend - 1t sumac, 1t sesame seeds, 1t dried oregano, 1t thyme and 1t salt - and can confirm it was delish. My mum normally hates vegetarian dinners but I have a feeling she'll be requesting this one sometime soon!
bloodynom
New Zealand
4/25/2020
Loved this. I made it deconstructed so I could control the bread. Also, literally used half the oil and used Greek yogurt instead of tahini because it's a lot less fat. Also, served it kale instead of cabbage - only because that’s what I had
tinkergoat@aol.com
Houston, Tx
10/1/2019
This recipe was awesome. If you have Israeli-style leftovers in your fridge – you're pretty much halfway there. I picked up Ozery Bakery ONEBUN Multi-Grain Buns instead of using pita... They're thick and stand up nicely to the harissa hummus + roasted eggplant. I also added a drizzle homemade lemon–maple-tahini sauce.
oliviakcohen
Montreal
2/12/2019
Stuffing a pita with so many sauces and squishy ingredients is difficult. I prefer to assemble it as a salad, with toasted pita pieces (or even easier, pita chips) on top. Makes a great packable lunch, if you put the hummus and other wet ingredients on the bottom, and the dry ones on top, then mix before eating.
chbmiller6932
Flavortown
9/22/2018
this was good
Anonymous
new york
8/15/2018