Sabich

I am pretty sure you won’t find a better classic vegetarian (and dairy-free) sandwich than the sabich, which is trendy now but originated around mid-century in Israel’S Iraqi Jewish Immigrant Community. Crunchy fried eggplant rounds, silky-sweet slices of roasted beets (wrap each one in foil, bury in coals or roast at 350 to 400°F for an hour), creamy tahini sauce, fresh cucumber and tomato salad, and—of course—spicy, sour amba all come together in a beautifully messy package. Hard-cooked e