Sabih or Sabich
For 4 sandwichs
Preparation time : 30 min
Rest period : 2h
Cooking time : 5 min + 10 min + 15 min
Ingredients
- 4 pita breads
- 1 large eggplant
- 4 eggs
- 1 large tomato
- 1/2 cucumber
- 2 stalks spring onion
- Sunflower oil
- Sumac
Red onion pickles :
- 2 red onions
- 250 ml cider vinegar
- 120 ml red wine vinegar
- 80 g brown sugar or 100 g muscovado
- 10 juniper berries
- 2 sprigs fresh thyme
- salt and pepper
For the Zhoug :
- A small bunch of coriander
- A few sprigs of parsley
- 1 sweet green pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon caster sugar
- 1 pinch salt
- 1/2 chopped garlic clove
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water
For the tahini sauce :
- 100 g tahini
- 80 ml water
- 2 tbsp. lemon juice
- 1/2 chopped garlic clove
- 1 pinch salt
Preparation
- Start by making the red onion pickles so you can leave them to rest. Peel and slice the onions as thinly as possible, ideally using a mandolin or food processor.
- In a saucepan, combine the vinegars, sugar, salt and herbs. Bring to the boil and allow the sugar to dissolve.
- Turn off the heat. Place the onions in the brine and leave to infuse until the mixture cools.
- Tip: You can store the onions in jars or jam jars in the fridge for up to a month.
- Heat a pan of water and plunge the eggs into the boiling water for 10 minutes. To stop cooking, run the eggs under cold running water and remove the shells. Set aside.
- Next, prepare the sauces. For the zhoug, remove the leaves from the herbs and mash all the ingredients together. Set aside.
- For the tahini sauce, combine the tahini, water and lemon and whisk until smooth. Add the remaining ingredients and set aside.
- Prepare the fried eggplant slices. Cut the eggplants into slices. Heat a generous amount of oil in a frying pan and brown the eggplants on both sides. Remove to a paper towel to remove excess oil.
- Cut the tomatoes, cucumber and spring onion into small pieces.
- Place slices of eggplant on the buns, then add the sliced or quartered hard- boiled eggs, the raw vegetables and the zhoug and tahini sauce. Finish with spring onion, a pinch of sumac and onion pickles.