Sabich recipe

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  • Vegetarian

serves:

4

Prep:

30 min

Cooking:

15 min

Nutrition per portion

RDA
Calories 467 kCal 23%
Fat 26g 37%
  -  Saturates 3.5g 18%
Carbohydrates 44.5g 23%

Sabich is a Middle Eastern vegetarian sandwich that is hearty and satisfying, and has so much flavour. The spicy vivid green zhug adds a real punch of flavour, with fresh herbs, chilli, and citrus coming together to tingle your tastebuds. The tahini sauce adds a creamy richness to the sabich, and soaks into the fried aubergine slices making each bite ooze with flavour. A good sabich should stuffed to the brim with flavourful fillings, and can either been enjoyed warm, or wrapped up and taken on the go for picnics or packed lunches.

Ingredients

  • 2 aubergines, sliced
  • 2tbsp olive oil
  • 4 pittas
  • 4 eggs, hard boiled and sliced
  • 1 cucumber, diced
  • 2 spring onions, sliced
  • 2 large tomatoes, diced
  • a bunch of parsley, chopped
  • juice of ½ lemon
  • For the zhug
  • ½ bunch coriander
  • ½ bunch parsley
  • 75ml olive oil
  • 1 green chilli
  • 2 cloves garlic
  • 1tsp each ground cumin and coriander
  • juice of ½ lemon
  • For the tahini sauce
  • 2tbsp tahini paste
  • Juice of ½ lemon
  • 1 clove garlic, crushed

Method

  • Sprinkle the aubergine slices with salt and leave for 20 mins, then rinse and pat dry. In a large frying pan, fry the aubergine in olive oil in batches until golden brown on both sides.

  • To make the zhug, blitz everything together in a food processor. To make the tahini sauce, combine all ingredients well, and thin with a little water until a smooth and pourable consistency.

  • To make the salad, combine cucumber, spring onions, tomatoes, parsely and lemon juice. Season with salt and pepper to taste.

  • Lightly toast the pittas, then fill each with aubergine, egg slices and salad, and drizzle with zhug and tahini sauce.

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