Sabich — Iraqi‑Jewish Israeli Breakfast Pita

Ingredients

Contains gluten, egg, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Trim eggplant ends and slice into 1/3‑inch (8 mm) rounds; layer in a colander and sprinkle 1 tablespoon coarse salt over them.

   Salting draws out bitterness and moisture so the slices fry without soaking oil.

   20 min
2. 2

   Place eggs in a medium saucepan, cover with cold water by 1 inch, bring to a boil over high heat, then lower heat to maintain a gentle boil and cook for 10 minutes.

   10 min
3. 3

   Transfer the eggs to a bowl of cold water or an ice bath; leave to cool while you finish other prep.

   5 min
4. 4

   Whisk tahini, lemon juice, minced garlic, 4 tablespoons cold water and 1/2 teaspoon salt in a bowl until smooth and pourable; add more water by teaspoonfuls if it’s too thick.

   If the tahini seizes or is too stiff, keep whisking and add a little warm water and a splash more lemon.

5. 5

   If using mango chutney instead of amba, stir together 1/3 cup mango chutney, 1 teaspoon ground turmeric and 1 tablespoon white vinegar to make a quick amba substitute.

   Store‑bought amba is fine; the chutney mix is a shortcut that gives a similar sweet‑sour spice.

6. 6

   Rinse the salted eggplant under cold water, pat slices dry on paper towels (press to remove as much moisture as possible).

7. 7

   Heat 2 tablespoons neutral oil in a large skillet over medium‑high heat. Fry eggplant in a single layer (working in 2–3 batches), turning once, until golden and tender, about 3–4 minutes per side.

   Don’t crowd the pan — crowded slices steam and become greasy.

   12 min
8. 8

   Drain the fried eggplant on paper towels and season lightly with salt.

9. 9

   Peel the cooled eggs and cut each in half lengthwise.

10. 10

    Toss diced tomato and sliced red onion with olive oil, 1 teaspoon salt and black pepper; sprinkle the onion with sumac if using.

11. 11

    Warm pita: either wrap in foil and place in a 350°F (175°C) oven for 5–8 minutes or toast briefly in a dry skillet until pliable and lightly charred.

    If using a skillet, press gently with a spatula so the pita opens easily into a pocket.

    2 min
12. 12

    Assemble each pita: open pocket, spread 2–3 tablespoons tahini sauce inside, layer 3–4 slices fried eggplant, two egg halves, a spoonful of pickles, a few spoonfuls of the tomato‑onion salad, a tablespoon of amba (if using), and a sprinkle of chopped parsley.

13. 13

    Drizzle a little extra tahini over the top, fold or serve open, and enjoy immediately.