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Sabich is a popular Israeli street food consisting of pita, boiled and fried egg, eggplant, Israeli salad, and amba. It was brought to Israel by Iraqi Jews and is traditionally eaten for breakfast on Shabbat. Sabich is now eaten every day and has become one of Israel’s most popular fast foods.
Sabich is a popular Israeli street food consisting of pita, a type of flatbread, containing boiled egg, fried eggplant, Israeli salad, and a variety of accompaniments, depending on where it is purchased and who makes it. It is thought to have originated in Iraq and was brought to Israel by Jews who fled Iraq in the 1940s and 1950s. They preferred it as a breakfast dish on Shabbat, the Jewish Sabbath. It is traditionally served with a pickled mango relish called amba.
Shabbat runs from sunset on a Friday night to sunset on a Saturday night. It is a sacred moment and during this period cooking is not allowed, so cured meats and pre-cooked foods are consumed. This is one of the reasons Sabich was born, as all the ingredients are either pre-cooked or raw. Though traditionally eaten only for breakfast on Shabbat, Sabich is now eaten every day and has become one of Israel’s most popular fast foods.
The eggplant is fried until soft and browned and can be stored in the refrigerator, as can hard-boiled eggs. Israeli salad usually consists of tomatoes, cucumbers and lemon juice. Other ingredients that can be added include hummus, tahini, onion, potatoes and parsley. Hummus is a spread made from chickpeas, olive oil and lemon juice, and tahini is made from ground sesame seeds.
Different vendors have added different ingredients to make their sabich different from others. The egg can be left out to create a vegan option. Whichever one is eaten, the Sabich offers a healthy and nutritious version of fast food to anyone who eats them.
Amba, the pickled mango flavor most often served in a sabich, originated in India but is now popular in both Iraq and Israel. It is made from large chunks of mango and vinegar. Mustard, chilli and other spices are added giving it a hot and spicy flavor which adds taste to the fried eggplant and boiled eggs.
There are various stories about where the name Sabich originates. Some believe he was named after the first Iraqi vendor to sell the dish to Israel. Others believe the name is a portmanteau of the Hebrew words for salad, Salat; eggplant or Baytzim; and egg, Chatizilim. Whatever the origin of the word, sabich has become a popular addition to Israeli street food, eaten all over the country.
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