Sabich salad

Sabich is a cherished Israeli sandwich that originates from a traditional Iraqi Jewish dish typically enjoyed on Shabbat mornings. This flavorful creation is brimming with a diverse array of ingredients, including fried eggplant, hard-boiled eggs, Israeli salad, parsley, amba (a tangy mango sauce), and tahini, all expertly tucked into pita or laffa bread.

The name "sabich" is accompanied by a few intriguing origin stories. Some suggest it derives from a Jewish man named Sabich Tsvi Halabi, while others believe it hails from the Arabic word for "morning." There's also an amusing theory proposing it as an acronym in Hebrew for "salad, egg, more eggplant."

The history of this delectable sandwich dates back to the 1940s and 1950s, when Iraqi Jews arrived in Israel as refugees, bringing with them the ingredients and culinary traditions of their homeland. Initially, these ingredients formed a cold meal enjoyed on the Sabbath, but they eventually evolved into a sandwich for convenience, making it a popular fast-food option. The first documented sale of sabich in Israel occurred in 1961 at a modest stall in Ramat Gan.

For those seeking a lighter alternative, there is also a version known as Sabich salad, which retains all the delicious ingredients but omits the bread.

The classic sabich includes fried eggplant slices, hard-cooked eggs, tahini sauce, Israeli salad, parsley, and amba. Some variations might incorporate boiled potatoes or haminados eggs, which are slow-cooked in hamin until they turn brown. You can also personalize your sabich with additional toppings like zhug (a spicy sauce) and minced onions.

Nowadays, sabich is a beloved street food in Israel, available in numerous eateries across the country. Whether you’re grabbing a quick bite or indulging in a leisurely meal, sabich offers a delightful taste of Israeli culinary tradition.