Deconstructed Sabich

Preparation

Sabich is a popular Israel street food, typically a sandwich of pita stuffed with fried eggplant, boiled eggs, tahini, chopped salad and amba (a type of mango pickle). Here it’s deconstructed and served with freshly baked pita. This dish does require some heavy lifting on the front end, but if you prep most of the ingredients in advance, this comes together in no time. 

1. Make the amba. In a food processor, process mangoes, tirshi powder, honey, 1 teaspoon salt, fenugreek, and citric acid until smooth, 30 seconds. Scrape into a bowl, cover and refrigerate until ready to use.

2. Make the tahini. In a small bowl, whisk ½ cup/120 ml cold water with lemon juice and ½ teaspoon salt. Slowly add tahini, whisking constantly, until smooth, and sauce-like. If the sauce looks like it is seizing (not smooth), continue to whisk, adding more water 1 teaspoon at a time, until smooth. Scrape into another bowl, cover and refrigerate until ready to use.

3. Prep the eggplant. In a large bowl, toss eggplant with 2 tablespoons salt. Transfer to a colander and let sit for 30 minutes to release water, then rinse under cold water to wash off excess salt. Transfer to a dry kitchen towel and pat dry, pressing out all the moisture. Set aside until you are ready to fry.

4. In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, heat about 2 in/5 cm canola oil over medium-high heat until 350°F/175°C to 375°F/190°C. Line a baking sheet with paper towels.

5. When the oil is hot, add one layer of eggplant to the pan. Fry for 3 minutes on one side, then using a slotted spoon, flip and fry on the other side for an additional 3 minutes, or until fully golden brown.

6. Once you have achieved golden perfection, use a slotted spoon to transfer eggplant to the prepared baking sheet to drain. Bring the oil back up to heat and fry the remaining eggplant. Set aside.

7. Make the potatoes and eggs. In a HexClad 2QT/2L Hybrid Saucepan, cover potatoes with cold water and season with 1 teasopon salt. Bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender, about 20 minutes; using a slotted spoon transfer potatoes to a colander to drain. When cool enough to handle, slice potatoes into ¼ in/½ cm rounds and add to a medium bowl; toss with parsley and olive oil. Season with salt.

8. Meanwhile, add the eggs to the boiling water and simmer for 8 minutes. Let cool under cold running water, then peel and halve the eggs.

9. Transfer soft-boiled eggs and eggplant to a plate. Drizzle with olive oil and sprinkle with salt.

10. Make the salad and serve. In a bowl, combine tomatoes, cucumbers, onion, lemon juice, and olive oil. Season with salt. Serve alongside the eggplant, eggs, amba, tahini, harissa, and some freshly baked pita!

MAKE AHEAD TIP

Any leftover amba and tahini can be refrigerated separately in airtight containers for up to 2 weeks. 

NOTE

Tirshi powder is a Middle Eastern spice mix that is equal parts ground cumin, turmeric, cayenne, ground fenugreek, and salt. If you can't find it in the store. It is easy to make at home.

Citric acid plays a key role in the quick-curing process of the "quick amba," giving the ripe mangoes the tang typically achieved by curing green mango with salt over a longer period of time.