Name: Semi Sabich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2 to 4
Cuisine: Israel
Ingredients: hot pepper rings; ¼ teaspoon Aleppo pepper or crushed red pepper flakes; fresh mint leaves; toasted sesame seeds; ½ teaspoon ground cumin; 1 large eggplant; pickles or cornishons; ¼ teaspoon ground black pepper; Almost Amba; ½ teaspoon dried mint; Tahini Dressing; sliced hard-boiled eggs; salt; ½ teaspoon salt; 2 tablespoons coconut oil, melted za’atar, to taste; 2 teaspoons extra-virgin olive oil; 2 teaspoons lemon juice; ¼ medium red onion, minced (about 2 tablespoons); ½ cup fresh parsley leaves, minced (about 2 tablespoons); 1 medium tomato, diced; 1 large seedless cucumber, diced; 1 pound ground lamb; salt and ground black pepper, to taste; ½ medium onion, diced (about ½ cup); 2 tablespoons raisins; 1 clove garlic, minced (about 1 teaspoon); ½ teaspoon dried oregano

Preparation info

Serves
2 to 4

Difficulty
Easy
Ready in
30 min

Appears in

Well Fed 2

By Melissa Joulwan

Published 2013

About

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