Once upon a time there was a man named Sabich Svi Halabi. This man one day fled with his family from Iraq to Israel. There, in the early 1960s, he bought their small food stand in Ramat Gan near Tel Aviv from an elderly couple and created a sandwich from the ingredients he loved. What came out of it is legendary!
Along with falafel, Sabich is now one of the most popular sandwiches in Israel. This is absolutely no wonder if you look at the list of ingredients. Fried eggplant, boiled eggs, hummus, tahini, tomato & cucumber and finally a mango sauce called amba. The whole thing is then usually stuffed into a pita pocket and goes ” straight to your hand”. Super simple and yet an incredible explosion of taste, which also makes you really full. The perfect breakfast.
A name – a legend
I’m sure you’ve noticed that the sandwich bears the name of its inventor. It was a development that his family describes very nicely: First, people would come up to the stand and say, “Hey, Sabich, make me one.” And at some point, it was all, “Hey, a Sabich, please.” Halabi tried to register the name as a trademark in the early 1990s, but unfortunately forgot to pay the fee. Later it became impossible for him to register it against the meanwhile very many Sabich stands. If you want to know more about Sabich Svi Halabi and his history, I can highly recommend this article.
Perfect breakfast on the weekend
Since Sabich is unfortunately rarely available at street food stalls or restaurants outside of Israel, you have to make the delicious wrap yourself. For me it is the perfect breakfast at the weekend. I personally always have fresh hummus and the aubergine is fried in no time anyway. What’s missing? Oh yes, there was one other sauce… Amba you can think of as a kind of chutney. In the original, Amba is made from fermented mangoes. I decided on my recipe for the Turbo version: Just put all the ingredients in the blender and the super delicious sauce is ready. Amba tastes fresh and fruity-sweet on the one hand, but then also slightly hot and spicy and has a nice garlic note. Together with the tahini sauce and the other ingredients Amba is a real revelation!
And if you also have friends who have never eaten Sabich, you will be full of compliments. So buy enough aubergine – the desire for more will surely come 😉
Recipe for Sabich
- 1 Mango not too soft
- 1/2 Lemon
- 2 tbsp Olive oil
- 1 Clove of garlic
- 1 tsp Fenugreek seeds
- 1 tsp Mustard seed
- 2 tsp Turmeric ground
- 1/2 tsp Cumin ground
- 2 tsp Harissa
- 2 tbsp Red wine vinegar
- 2 Flatbreads
- 1 Aubergine
- 1 Tomato
- 1/4 Cucumber
- 4 tbsp Hummus
- 4 tbsp Tahini
- 2 tbsp Amba
- handful of Flat leaf parsley
- 2 Eggs
- Olive oil for frying
- For Amba peel the mango and cut the flesh from the core.
- Roast fenugreek and mustard seeds briefly in a pan without oil.
- Squeeze the lemon juice. Peel the garlic.
- Place all the ingredients for Amba in a blender and puree well, then pour into a sealable jar. Amba can be kept in the fridge for about 5 days.
- Cut the aubergine into finger-thick slices, place on kitchen paper and salt. After 10 minutes, dab the water off the slices.
- Heat the oil in a frying pan and fry the aubergines on both sides until golden brown. Then place the fried eggplant on kitchen paper.
- Boil the eggs for about 7 minutes (or longer if desired), rinse and peel them.
- Cut tomato and cucumber into cubes. Pluck the parsley.
- Spread flat bread with hummus and cover with aubergine, tomato and cucumber.
- Sprinkle tahini, amba and parsley over it.
- Either roll the bread or simply fold it in.