Sabich or sabih (Hebrew: סביח [saˈbiħ]) is a traditional Mizrahi Jewish sandwich popular mostly in Israel which consists of pita stuffed with fried eggplant and hard boiled eggs. Local Israeli consumption is said to have stemmed from a tradition among Iraqi Jews, who ate it on Shabbat morning.
The food is named for the founder of the first sabich stand in Israel, Sabich Tsvi Halabi, a Jewish man born in Iraq.
Sabich, served in pita bread, traditionally contains fried eggplant slices, hard-cooked eggs, a thin tahini sauce (tahini, lemon juice, and garlic), Israeli salad, chopped parsley, and amba. 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 as a condiment and sprinkled with minced onion.
Sabich was brought to Israel by Iraqi Jews who moved in the 1940s and 1950s. On the Sabbath, when no cooking is allowed, Iraqi Jews ate a cold meal of precooked fried eggplant, boiled potatoes and hard-boiled eggs. In Israel, these ingredients were stuffed in a pita and sold as fast food. In the 1950s and 1960s, vendors began to sell the sandwich in open-air stalls.[verification needed] It has a rural version called Sabich salad (Salat Sabich in Hebrew)