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.