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Sabich is a cold sandwich because its fillings are made in advance. You’ll see street stalls with numerous Tupperware compartments filled with all the premade fix-ins. Fried eggplant offers a rich and earthy flavor with a soft, melt-in-your-mouth texture.
The hard-boiled eggs come from a Shabbat stew called Hamin in which eggs braise for hours in a meaty, aromatic broth, dyeing the whites a dark brown. The salad consists of diced tomatoes, onions, bell pepper, and cucumber, which is one of Israel’s national dishes.
Sabich, like most Mediterranean and Middle Eastern dishes, is heavily elaborated with various condiments, spreads, and garnishes including, hummus, tahini sauce, chopped parsley, and amba. Tahini sauce is a simple mixture of tahini, garlic, and lemon juice. Amba is a pickled mango sauce, consisting of sour green mango, vinegar, and various South Asian spices.
Boiled potatoes are another popular filling for added heft that has been around since Sabich’s inception, but aren’t always included. Over the past 70 years, Israelis have added and swapped ingredients from the original recipe, making it a more customizable breakfast sandwich and street food.
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