An Israeli sandwich of spiced eggplant with hard-boiled egg and
pickles. The Middle East is known for its vegetarian sandwiches.
Although falafel is the region's most popular specialty, it has one
especially delicious rival: the sabich.
Sabich was brought to Israel by Iraqi Jews who moved in the 1940s
and 1950s. On the Sabbath, when no cooking is allowed, Iraqi Jews ate a
cold meal of precooked fried eggplant, boiled 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
Served in pita bread, traditionally contains fried eggplant, hard
boiled eggs, hummus, tahini, Israeli salad, boiled potatoes (in some
versions), parsley and amba. 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.. Local
consumption is said to have stemmed from a tradition among Iraqi Jews,
who ate it on Shabbat morning.