Sabich
Photography by Olivia Hayo for Edible San Diego
Photography by Olivia Hayo for Edible San Diego
Cover winning recipe submitted by Shani Abed for Cook the Cover
“Our cherished family tradition, brought from generations of Jewish Iraqis to Israel, centers around our vibrant sabich brunch gatherings. Each member of our extended family eagerly anticipates these gatherings, where we come together to share stories, laughter, and of course, delicious sabich—a culinary delight symbolizing our cultural heritage. This tradition not only fills our bellies but also nourishes our bond, uniting us in celebration of our shared history and values.”
Recipe submissions from Cook the Cover are tested and published as prepared by guest chefs. Tested by Mary Papoulias-Platis
Ingredients for Cook the Cover 2024 proudly sponsored by Jimbo’s.
Originally published in issue 75.
Ingredients
SERVES 8
Sabich
- 8 eggs
- 2 large eggplants
- Olive oil
- 1 cucumber
- 1 tomato
- 1 small red onion
- ¼ cup chopped flat-leaf parsley
- Juice of one lemon
- Salt and pepper to taste
- 8 pita breads
- Tahini Sauce
Tahini Sauce
- ½ cup tahini
- ½ cup water
- ¼ cup lemon juice
- 2 cloves garlic, minced
- ½ teaspoon turmeric powder
- Salt to taste
Instructions
- The night before, hard-boil eggs and refrigerate until ready to serve in the morning.
- Slice eggplant into ¼-inch-thick steaks lengthwise or into rounds. Heat a large frying pan over medium heat with a healthy glug of olive oil until shimmering and fry sliced eggplant in single layers on both sides until golden brown, adding more olive oil as needed between batches. Set cooked eggplant aside on plate until ready to assemble sandwiches.
- Next, prepare Israeli salad by dicing cucumber, tomato, and onion into a large bowl or serving plate. Gently mix together with fresh parsley and lemon juice and season with salt and pepper to taste.
- Make the tahini sauce by whisking tahini, water, lemon juice, garlic, and turmeric in a bowl until smooth. Season with salt to taste. (Sauce can be refrigerated for up to 4 days. Bring to room temperature and stir to combine before serving.)
- Peel and slice or quarter hard-boiled eggs.
- Toast pita breads in a skillet on both sides until warm. Assemble the sabich by
layering the pita with fried eggplant, sliced eggs, and Israeli salad, then drizzle with tahini sauce. Fold the pita in half and serve.
Mary Papoulias-Platis
Mary Papoulias-Platis is the California Greek Girl and owner of Ethos Culinary located in the beautiful city of Carlsbad. She is the coauthor of Cooking Techniques with Olive Oil and specializes in preparing Greek, Mediterranean, and plant-forward cuisines with California’s bounty of foods, farmlands, and culinary experts.
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