Sabich Salad

Name: Sabich Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 garlic clove, finely chopped or crushed; 4 tbsp tahini; juice of 1½ lemons; a pinch of crushed chilli flakes; 2 aubergines/eggplants, sliced lengthways into 1cm/½in-thick slices; 1–2 tsp sea salt, plus extra for seasoning; 5 tbsp olive oil; 8 eggs; skins of 2 small yellow onions; 2 Earl Grey tea bags; 1 tomato, finely chopped; 1 small red onion, finely chopped; 1 small cucumber, finely chopped; 4 loaves of Arabic Bread, unpeeled; chopped parsley and coriander/cilantro leaves, to sprinkle; 4 tbsp Hummus; Green Mango Chutney, to serve; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This rowdy salad is based on the sabich sandwich, a very popular breakfast fare in and around Jerusalem. The eggs are traditionally boiled gently for 6 hours over a low heat. However, in an effort to remain sane, I prefer to bring them to boiling point, then remove them from the heat and leave them to wait in the hot water while I prepare the salad.

Ingredients

Main course
Vegetarian
Breakfast

Ingredients

Method