Pita bread filled with falafel is a well-known Israeli classic. But have you heard of Sabich? It’s a delicious alternative sold in kiosks across Tel Aviv to in-the-know locals.
Sabich, a pita bread stuffed with fried eggplant, hard-boiled egg, tahini, and salad, was first introduced to the country by Iraqi Jewish immigrants. On Saturday morning the religiously observant immigrants would often eat a pre-prepared dish of potato, fried eggplant, and egg to avoid breaking the Jewish rule that forbids cooking on the Sabbath. In the late 1940s, however, the meal evolved into something a little more Tel Aviv; the ingredients were stuffed into pita bread and flavored with Tahini and amba – a spicy mango chutney – and thus a hybrid dish was born.
Nowadays, food stalls selling Sabich can be found in areas around Tel Aviv that have a large Iraqi population. The most famous vendor is Oved’s in Givatayim, a small city on the outskirts of Tel Aviv. Israelis flock from all over the country to get a taste of the hearty eggplant dish. Other Sabich spots offer unique variations on the meal. Panda Pita steams the eggplant instead of frying it to provide a guilt-free version of the dish. Meanwhile, Sabich Svi in Ramat Gan serves it in sambusak – a fried Iraqi samosa.
I first tried the dish in Sabich Frishman, near Tel Aviv beach. Much like any burrito stand, a salad bar presented all the fillings on offer. I had mine with added hummus and pickles. As I took my first bite, I was blown away by the eclectic but mouth-watering mix of flavors. This might have been my first taste of Sabich, but it certainly wasn’t my last.
