Description
Sabich is a sandwich with pocket pita bread stuffed with fried eggplant, boiled eggs, salad, tahini sauce and amba sauce
Ingredients
Scale
- For the 4 pitas (recipe scaled from zahav cookbook)
- 1.5 tsp instant dry yeast
- 1 tsp sugar
- 0.75 cup water
- 1 cup all purpose flour
- 1 cup bread flour
- 0.5 tsp salt
- 1 Tbsp olive oil
- For the fried eggplant
- 1 Large eggplant sliced into thick slices
- oil for drizzling
- 1 tsp turmeric
- salt to taste
- 4 boiled eggs
- For the fresh pickled cabbage:
- 1 cup thinly shaved cabbage
- 1 Tbsp white wine vinegar
- For the cucumber- tomato dressing:
- 1 large tomato chopped
- 1 medium cucumber chopped
- 1 tsp dill
- 1 tsp mint
- 2 tsp olive oil
- salt to taste
- For the Tahini Dressing:
- 0.5 cup tahini
- juice of 0.5 lime
- 2 garlic pods
- salt to taste
- 2 tsp ice water
- For the Amba dressing
- 0.5 cup Amba pickle
- salt to taste
Instructions
- For the 4 pitas (recipe scaled from zahav cookbook):
- Mix yeast sugar and 0.25 cup water and set aside for 10 minutes till the mixture foams almost like a cappuccino. Wait a few minutes more if needed.
- in a stand mixer mix the all purpose flour, bread flour and salt.
- Add the yeast mixture and another quarter cup water alongwith the olive oil and mix with the kneading attachment till a ball starts to form. If requred add a little bit of water in small increments.
- Then add upto about 0.25 cup water and mix till a tacky but non sticky dough forms. The water needed might vary.
- Let this rest for 1 hour
- Pre-heat oven to 550 F with an inverted sheet pan in the middle rack of the oven
- Make four portions of dough and pinch each of them from under to stretch the srface of the portions and make a ball so that the dough rises again
- Set aside for 10 mins
- shape the ball into a round pit using hands squeezing out between fingers radially and then tossing it in hands to stretch if needed
- place dough on a pizza peel or another sheet pan and slide onto the one in oven
- Bake for 3 minutes, you can see it puff up
- Bake the other 3 pitas
- For the fried eggplant:
- drizzle olive oil over slices and shallow fry them over medium heat in a big pan. If required do this in batches
- while grilling sprinkle salt and turmeric and you will end up with some turmeric oil and coloring on the slices in the pan
- Cook on both sides so they are carmelized and cooked through
- For the fresh pickled cabbage:
- add water to submerge the shaved cabbage and stir in vinegar and some salt. Set aside for one hour and later in refrigerator till used. Strain before using.
- For the cucumber- tomato dressing:
- Mix all ingedients and add salt to taste
- For the Tahini Dressing:
- puree garlic with lemon juice. Set aside for 10 minutes.
- Strain the puree toadd juice to tahini and whip while adding ice water to loosen the dressing a few spoons at a time till required consistency is obtained. Adjust the salt after tasting.
- For the amba dressing puree the amba pickle and adjust the salt
- Cut open the pita and add the two dressings, some cabbage leaves, eggplant slices, boiled egg slices, salad and repeat in layers. Finish in the end with tahini dressing and amba dressing
- Prep Time: 60 mins
- Cook Time: 30 mins
- Category: Entree
- Cuisine: Middle Eastern