Sabich or sabih ( he, סביח ) is a sandwich of

pita Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, als ...

laffa Laffa, also known as lafa or Iraqi pita, is a large, thin flatbread in Israeli cuisine with an Iraqi origin. Laffa is a simple bread that is traditionally dairy-free and vegan and cooked in a ''tannur'' (tandoor) or ''taboon'' oven. It is most ...

bread stuffed with fried

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

s, hard boiled eggs, chopped salad,

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...

amba Amba or AMBA may refer to: Title * Amba Hor, alternative name for Abhor and Mehraela, Christian martyrs * Amba Sada, also known as Psote, Christian bishop and martyr in Upper Egypt Given name * Amba, the traditional first name given to the first ...

and

tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and E ...

sauce. It is an Iraqi Jewish dish that has become a staple of Israeli cuisine, as a result of Iraqi Jewish immigration to Israel. Its ingredients are based on a traditional quick breakfast of Iraqi Jews and is traditionally made with laffa, which is nicknamed Iraqi pita. Sabich is sold in many businesses throughout Israel.

Etymology

There are several theories on the origin of the name sabich. Many credit the name to the first name of Sabich Tsvi Halabi, a Jewish man born in Iraq who operated a small restaurant in Ramat Gan, and who is credited for originally serving the sandwich."אין כמו, אין כמו עמבה: מדריך הסביח - מדן ועד אילת", ynet, 12.11.06
/ref> Another theory is that sabich is an acronym of the Hebrew words "Salat, Beitsa, Yoter Ḥatsil" , meaning "salad, egg, more eggplant". This is probably a humorous interpretation and hence a backronym.

History

The idea of the sabich sandwich was most likely brought to Israel by Iraqi Jews, who immigrated in the 1940s and 1950s. On mornings when there was little time for a cooked breakfast, Iraqi Jews ate a cold meal of pre-cooked fried eggplant and hard-boiled eggs, either stuffed into a pita bread or with boiled potatoes. The eggplants would be cooked the night before. In Israel, these ingredients eventually became popular as fast food. The dish is said to have been first sold in Israel in 1961 at a small stall on Uziel Street in Ramat Gan. The restaurant was operated by "Sabich" Tzvi Halbi and Yaakov Sasson, the restaurant was very successful, and still operates only 500 meters from where it was originally to this day. Walla News 2007
/ref> A version without the bread or pita is called sabich salad ("סלט סביח" - "Salat Sabich" in Hebrew).

Ingredients

Sabich, served in pita bread, traditionally contains fried

slices, hard-cooked eggs, a thin

sauce (tahini, lemon juice, and

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

), Israeli Salad, chopped

, and

. Some versions use boiled potatoes. Traditionally it is made with haminados eggs, slow-cooked in hamin until they turn brown. According to the diner's preference it can be served topped with green or red

zhug Zhug ( he, סְחוּג, s'ḥug), sahawiq (Yemeni Arabic: ) or bisbas (Somali language, Somali: ) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called ma'booj ( ar, معبوج}). Etymolo ...

as a condiment and sprinkled with minced onion.

Gallery

File:Sabich1.jpg File:ClyHell6943.JPG File:Clyhell6948.JPG

References

{{Street food Israeli cuisine Mizrahi Jewish cuisine Eggplant dishes Street food Egg sandwiches Vegetarian sandwiches Shabbat food

Etymology

History

Ingredients

Gallery

See also

References