Name: Israeli sabich pita
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 pc pita bread (pocket); 1 medium eggplant (sliced, pan-fried in olive oil); 4 pc hard-boiled eggs (sliced); 200 g hummus; 120 ml tahini sauce; 300 g Israeli salad (tomato + cucumber + parsley, diced fine); 4 tbsp amba sauce (mango pickle); 3 tbsp fresh parsley (chopped); 3 tbsp olive oil (for frying eggplant); 0.5 tsp kosher salt

Recipes
Israeli sabich pita
VegetarianMediterranean

Iraqi-Jewish street food gone Israeli — pita stuffed with fried eggplant, hard-boiled egg, hummus, tahini, Israeli salad, and the signature amba mango pickle.

kcal

520

P

20g

C

56g

F

24g

⏱ 40 min✂ 20 prep👤 4 serves🧊 1fridge

Ingredients

4 pc pita bread (pocket)
1 medium eggplant (sliced, pan-fried in olive oil)
4 pc hard-boiled eggs (sliced)
200 g hummus
120 ml tahini sauce
300 g Israeli salad (tomato + cucumber + parsley, diced fine)
4 tbsp amba sauce (mango pickle)
3 tbsp fresh parsley (chopped)

Steps

Salt eggplant slices 15 min; pat dry; pan-fry in olive oil until deep golden + tender.
Boil eggs 9 min; cool; peel + slice.
Make Israeli salad: dice tomato + cucumber + parsley fine; salt + olive oil.
Warm pitas; open the pocket.
Smear hummus inside; layer eggplant + egg + salad.
Drizzle tahini + amba; top with parsley.

Per serving micros

% of adult daily reference intake (FDA/EFSA averaged)

Iron
25%

3 tbsp olive oil (for frying eggplant)

0.5 tsp kosher salt

Calcium

14%

B12

33%

Omega-3

45%

Zinc

38%

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