Name: Sabich
Yield: Serves 4
Cuisine: Iraqi
Ingredients: 1 globe eggplant, peeled and cut into ¼-inch rounds; 2 beets, roasted, peeled, and cut into ¼-inch-thick rounds; 4 flat pita breads; 1 cup fine dried breadcrumbs; ½ cup chopped fresh cilantro; ½ cup all-purpose flour; 1 large egg, beaten with 1 tablespoon water; About ½ cup olive oil; Tahini sauce (see Note); Amba or; Pure kosher salt; 1 cup very finely diced cucumber; 1 cup very finely diced tomato; 2 hard-cooked eggs, peeled and sliced (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

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