Sabich is an Israeli street food, pita stuffed with potatoes, eggplant, hard-boiled egg, salads and tahini sauce. The first thing I want to eat when I land in my holy land. I wanted to create a version that will appeal to my boys, who somehow not into it.
The dough is a basic pizza dough but feel free to make all the elements (but the dough) and insert them into pitas.
If you decide to make your own pizza dough take into account that the dough needs at least 1½ hours to rise.
Eggplant, what an amazing vegetable. When you roasted it in high temperature its skin gets sweet and sticky like a candy.
Flat bread with eggplant, potatoes and tomatoes (Sabich)
- ½ quantity pizza dough or 4 pita bread (Instead of making sabich pizza’s you can prepare all the ingredients and stuff them in pitas).
- 2 large or 3 small potatoes
- 1 medium eggplant
- Canola oil
- 2 organic hard boiled eggs
- 1 large tomato
- ½ small onion
- Handful parsley or basil (it’s extra delicious with basil!)
- Tahini butter
- Lemon juice
- Olive oil
If you make your own pizza dough, make half of the quantity in the pizza dough recipe and take into account that the dough needs at least 1½ hours to rise.
Preheat the oven to 420°F. Line a baking sheet and a large baking tray with baking paper. Wash the potatoes and the eggplants carefully. Peel and slice thinly the potatoes and soak them in cold water. Slice thinly the eggplant and place on the baking sheet. Drizzle some canola oil, sprinkle salt and pepper over it, and put into the oven for about 15 minutes or until the eggplant is golden brown. Don’t let them burn like I did! Drain and dry the potatoes with a clean kitchen towel or a paper towel. Put them on the baking pan, drizzle some canola oil, sprinkle salt and pepper, and put in the oven for about 20 minutes or until the potatoes are tender.
Slice the hard boiled eggs and set aside.
Make the salad: chop the tomato, onion and parsley, and put in a small bowl. Sprinkle salt and pepper, and toss.
Make the tahini: put 2 tablespoons tahini, 2 tablespoon water and 2 tablespoons lemon juice in a cup and stir gently until you get a velvety, smooth sauce. If the sauce is too thick, add a tiny bit of water, it should be runny.
Prepare the crust: roll the dough on a floured surface, then transfer it to a cast iron (or any baking dish) and stretch it – put a little bit of oil over the dough, it makes it easier to stretch. Add a layer of cooked potatoes and put in a preheated 420ºF oven for 20 minutes or until the crust is golden brown. Remove from the oven.
Now it’s time to assemble the sabich! Put on the eggplants first, then the boiled eggs, then salad. Drizzle the tahini sauce and a little bit olive oil over it and serve immediately. If you like spicy, you can add harissa or red hot chili flakes.
