I’ve never eaten an authentic Sabich (sounds like suh-beach) from a street vendor in Israel. But I like to travel with my taste buds, so I dug into research to learn more about this popular sandwich. I read many magazine articles and recipes, and all of them gushed about this irresistible combination of eggplant, hard-boiled eggs, amba sauce, and tahini. Like most traditional foods, each cook customizes their recipe, so my version includes spiced lamb with raisins. All of the components can be made in advance then assembled when it’s time to eat.
Heads up! This recipe requires you to do something in advance; plan prep time accordingly.
Sweat the eggplant. Cut eggplant into
Prep the relish. In a medium bowl, mix olive oil and lemon juice with a fork. Add cucumber, tomato, parsley, and red onion. Toss to combine, then season with salt and pepper. Set aside.
Roast the eggplant.
Brown the lamb. Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add the lamb and cook until browned, breaking up big chunks with a wooden spoon. Add the onion, garlic, and raisins. Cook until the onions are soft, 5-7 minutes. Toss in the cumin, oregano, mint, Aleppo pepper, salt, and pepper. Stir to combine and cook until fragrant.
Assemble! To serve, place eggplant slices on a plate and top with lamb, relish, and other optional garnishes. Drizzle with sauces.
© 2013 All rights reserved. Published by Smudge.