The sabich is an increasingly popular street food in Israel. (Photo: Sarah F. Berkowitz/Unpacked)

How to make sabich

Hot, fresh pitas are stuffed with fried eggplant, hard boiled eggs, Israeli salad and several tasty sauces.

Share on twitter
Share on facebook
Share on pinterest
Share on whatsapp

Are you ready for a knock-your-socks-off, intensely flavorful stuffed pita sandwich? Then read on! Sabich is an Israeli concoction of all that’s right in the Mediterranean culinary world – fresh hot pitas, fragrant fried eggplant, fresh salads with herbs and loads of savory sauces. Sliced egg adds texture and protein, and makes this the perfect Israeli-style meal for vegetarians. The super cool marbling technique on the hard boiling eggs doesn’t hurt either.

Keep in mind that it’s a lot easier to stuff a whole pita rather than a half. Slice off just a small piece of the top (pizza cutter works well for that) and then gently pry open.

And one final flavor note: you’ll want the flavors of all the sauces to be recognizable in every bite – so go ahead and shmear and drizzle liberally before and after each layer of ingredients.


Prep45 mins
Cook Time15 mins


  • 4 pitas
  • 1 large eggplant or 2 Japanese eggplants
  • ¼ cup olive oil
  • 4 eggs
  • 1 English breakfast tea bag
  • ½ English cucumber
  • 2 roma or vine-ripe tomatoes
  • ¼ cup chopped fresh parsley
  • ½ small red onion, chopped
  • ½ lemon
  • Salt and black pepper, to taste
  • 4 tbsp hummus
  • Amba sauce
  • Tahini sauce


  • Wash eggplant and discard ends. Chop into 2” pieces, place in paper towel lined bowl and salt thoroughly. Allow eggplant to ‘sweat’ and release moisture for about 30 minutes.
  • In a small pot, combine eggs and tea bag and cover with water. Bring to a boil, and then reduce heat and simmer 10 minutes.
  • To brown the eggs, remove from pot one at a time with a slotted spoon, crack slightly (I hit them gently with the bottom of a mug), and return to pot for an additional 2-3 minutes of cooking time. Turn off heat, drain and rinse with cold water.
  • Combine cucumber, tomato, red onion and parsley in a medium bowl. Squeeze lemon juice over it, and season with salt and pepper. Set aside.
  • Heat ¼ cup oil in a deep frying pan on medium high heat. Fry eggplant slices until golden, and then transfer to paper towel lined plates to drain excess oil. Repeat until all eggplant is fried.
  • Warm pitas in oven for 3-5 minutes. Slit open the tops.
  • Peel and slice eggs.
  • To assemble sandwiches, spread bottoms of pita with a tablespoon of hummus. Add Israeli salad (use a slotted spoon to avoid the liquid), fried eggplant and a few slices of egg. Drizzle with tahini and amba sauce.
Share on twitter
Share on facebook
Share on whatsapp
Share on email

Topics in this recipe