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Sabich Sandwich

Sabich: Israeli street food classic

The perfect breakfast
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 Sabich

Ingredients

Amba

  • 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
  • Salt

Sabich

  • 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

Instructions

Amba

  • 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.

Sabich

  • 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.
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