I first tasted sabich when I was living in Israel, and it quickly became one of my favorite dishes. A traditional Israeli breakfast sandwich, sabich is made with pita bread stuffed with eggplant, hard-boiled eggs, hummus, tahini sauce, and salad. It’s a filling and satisfying meal that’s perfect for any time of day.
- 1/4 cup tahini
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon sea salt
- Pinch of ground cumin
- Pinch of freshly ground black pepper
- 3 tablespoons water, plus more as needed
- 4 (8-inch) pita
- 1/4 cup store-bought or homemade hummus
- 4 medium eggs, hard-boiled and peeled
- 1/4 cup store-bought or homemade sliced pickles
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk together the tahini, garlic, lemon juice, salt, cumin, and pepper. Add water as needed to thin out the sauce until it’s pourable but still slightly thick.
- Slice each pita in half horizontally so you have 8 pita halves total. Spread each one with 1 tablespoon of hummus, then top with 2 or 3 slices of egg and 1 tablespoon of pickles. Drizzle with the tahini sauce and amba sauce (if using), then fold up each pita like a sandwich.
- Place the pitas on a baking sheet and bake for 15 minutes, until warmed through and slightly crispy around the edges.
- Calories: 190
- Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 95 mg
- Sodium: 470 mg
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g