Delicious & Easy
Sabich
Cover winning recipe submitted by Shani Abed for Cook the Cover
Tested by Mary Papoulias-Platis
"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.
Ingredients for Cook the Cover 2024 proudly sponsored by Jimbo's.
Originally published in issue 75.
Ingredients for
Sabich
SERVES 8
Sabich
8 eggs
2 large eggplants
Olive oil
1 cucumber
1 tomato
1 small red onion
1⁄4 cup chopped flat-leaf parsley
Juice of one lemon
Salt and pepper to taste
8 pita breads
Tahini Sauce
1⁄2 cup tahini
1⁄2 cup water
1⁄4 cup lemon juice
2 cloves garlic, minced
1⁄2 teaspoon turmeric powder
Salt to taste
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Instructions for
Sabich
The night before, hard-boil eggs and refrigerate until ready to serve in the morning.
Slice eggplant into 1⁄4-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.
