Deconstruct Sabich

Sabich is usually eaten in a pita pocket, but this version is plated so you can use whatever bread you like. The word comes from the Arabic word for morning (صباح) as it was a typical Sabbath breakfast for Iraqi Jews.

The dish is a combination of soft boiled eggs, deep fried eggplant, Tahini, and Israeli chopped salad. Some add a sauce called Amba, which is a mango pickle sauce, but that is an acquired taste for most people.

    {
    name: "Sabich",
    yield: {quantity: 4,unit: "serving"}
    }    

Start by preparing your Mise-en-place : Peel the eggplants in a “zebra” pattern, creating lines of eggplant peel. Cut the eggplant into 12” cubes. Grate the tomatoes and place on a strainer to remove excess liquids. Chop the parsley and hot green pepper.

    "ingredients": [
      {
        "name": "tomatoes",
        "quantity": "3"
      },
      {
        "name": "spicy green pepper",
        "quantity": "1"
      },
      {
        "name": "eggplant",
        "quantity": "2"
      },
      {
        "name": "parsley",
        "quantity": "1/2",
        "unit": "cup"
      }
    ],
       "directions": [
      "Peel the eggplants in a \"zebra\" pattern, creating lines of eggplant peel. Cut the eggplant into 1/2\" cubes.",
      "Chop parsley, Grate tomatoes and strain, Chop hot green pepper."
      ]
  }   

Next, make Tahini sauce by combining raw tahini with cold water and lemon juice, mixing until the sauce’s color turns white and the consistency is similar to honey. Mix in crushed garlic and salt after you’ve reached the right consistency and color.

    "ingredients": [
      {
        "name": "raw tahini",
        "quantity": "1",
        "unit": "cup"
      },
      {
        "name": "cold water",
        "quantity": "1/2",
        "unit": "cup"
      },
      {
        "name": "lemon juice",
        "quantity": "1/2",
        "unit": "cup"
      },
      {
        "name": "crushed garlic",
        "quantity": "3",
        "unit": "clove"
      },
      {
        "name": "salt",
        "quantity": "1/2",
        "unit": "Tsp"
      }
    ],
       "directions": ["In a bowl, mix raw Tahini, lemon juice,1/2 teaspoon of salt, garlic and 1/2 cup of cold water. Add water until the consistency is runny(similar to honey). "
    ]
  }   

After patting the eggplant cubes with paper towels to remove excess liquids, heat up large pan or pot full of canola or corn oil to 280f. Place the cubes in the hot oil and fry until golden brown. Take out the eggplant cubes and place them on paper towels to absorb some of the oil.

        "directions": [
      "Heat oil in a pot to 280f, place eggplant cubes in hot oil until golden brown. Remove from oil into a plate lined with paper towels."
      ]
  }   

While eggplant cubes are frying, prepare a bowl or ice water. Boil a pot of water and place 6 eggs in the pot for 7 minutes. Remove eggs from water directly into ice water bowl. After about 5 minutes, once the eggs have cooled off, peel the eggs and put them aside.

        "directions": [
      "Boil water in a pot, place eggs in pot for 7 minutes. Remove eggs from water directly into ice water bowl. Once cold, peel eggs."
      ]
  }   

Start plating by spreading the Tahini sauce on a plate. Place the eggplant cubes on top of the Tahini. Use your hands to break the eggs into uneven pieces and spread over the eggplant and Tahini sauce. Spread parsley, tomatoes and green pepper on top of the eggs and eggplant cubes.

Serve hot with your favorite bread or in a pita.

download sabich object