Sabich
Encyclopedia
Sabich is an Israeli
food consisting of pita
stuffed with fried eggplant and hard boiled eggs. Local consumption is said to have stemmed from a tradition among Mizrahi Jews, who ate it on Shabbat
morning.
, tahini
, Israeli salad
, potato, parsley and amba
(a mango pickle). Traditionally it is made with haminados eggs, slow-cooked in hamin until they turn brown. Sometimes it is doused with hot sauce and sprinkled with minced onion
.
Ramat Gan, is where the dish was first made.
On the Sabbath, when no cooking is allowed, the Jews ate a cold meal of precooked fried eggplant, cooked 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.
Israel
The State of Israel is a parliamentary republic located in the Middle East, along the eastern shore of the Mediterranean Sea...
food consisting of pita
Pita
Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough...
stuffed with fried eggplant and hard boiled eggs. Local consumption is said to have stemmed from a tradition among Mizrahi Jews, who ate it on Shabbat
Shabbat
Shabbat is the seventh day of the Jewish week and a day of rest in Judaism. Shabbat is observed from a few minutes before sunset on Friday evening until a few minutes after when one would expect to be able to see three stars in the sky on Saturday night. The exact times, therefore, differ from...
morning.
Etymology
A vendor claims Sabich is the Hebrew acronym for Salad (סלט), Egg (ביצה), More Eggplant (יותר חציל).Ingredients
Sabich, served in pita bread, traditionally contains fried eggplant, hard boiled eggs, hummusHummus
Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the...
, tahini
Tahini
Tahini or sesame paste , is a paste of ground sesame seeds used in cooking. North African, Greek and West Asian tahini is made of hulled, lightly roasted seeds. East Asian sesame paste is made of unhulled seeds. The Arabic word tahin simply means flour.Tahini is a major component of hummus and...
, Israeli salad
Israeli salad
Israeli salad is a chopped salad of finely diced tomato and cucumber. "Distinguished by the tiny diced tomatoes and cucumbers," it is described as the "most well-known national dish of Israel."...
, potato, parsley and amba
Amba (condiment)
Amba is a tangy mango pickle condiment popular in middle eastern cuisine particularly Iraqi and Israeli cuisines. It is also popular in India, where it originates, and is widely manufactured and bottled for the world market...
(a mango pickle). Traditionally it is made with haminados eggs, slow-cooked in hamin until they turn brown. Sometimes it is doused with hot sauce and sprinkled with minced onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
.
History
Sabich was developed by Mizrahi Jews who fled Islamic countries escaping anti-semitic violence in the 1940's and 1950's.Ramat Gan, is where the dish was first made.
On the Sabbath, when no cooking is allowed, the Jews ate a cold meal of precooked fried eggplant, cooked 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.
See also
- Cuisine of the Sephardic JewsCuisine of the Sephardic JewsThe cuisine of the Sephardi Jews is an assortment of cooking traditions that developed among the Jews of Spain, Portugal, the Mediterranean and Arab countries. Mizrahi, who are sometimes called Sephardic Jews, are Jews of origins from countries of the Middle-East, respectively...
- Israeli cuisineIsraeli cuisineIsraeli cuisine comprises local dishes by Jews native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.Israeli cuisine has adopted,...
- Culture of IsraelCulture of IsraelThe culture of Israel developed long before the foundation of the State of Israel in 1948 and combines the heritage of secular and religious lives. Much of the diversity in Israel's culture comes from the diversity of its population...
- Middle Eastern cuisineMiddle Eastern cuisineMiddle-Eastern cuisine, West Asian cuisine, or in some place in the United States, Persian-Mediterranean cuisine is the cuisine of the various countries and peoples of the Middle East . The cuisine of the region is diverse while having a degree of homogeneity...