Now you can make one of Israel’s favorite street foods in your own kitchen. Follow along as ISRAEL21c’s Jessica Halfin shows you how.
World-Famous Israeli Sabich
4 tea bags
1 potato, peeled
2 tablespoons olive oil
Sunflower oil for frying
Boil eggs in pot with tea bags and water. Cook for 6 hours on low heat.
Once cooled, peel eggs and slice.
Slice potato into even rounds. Place slices on a baking tray and drizzle with olive oil. Sprinkle with salt.
Roast the potatoes in the oven for 30 minutes at 400 degrees.
Slice eggplant into thick rounds.
Place slice in a bowl and sprinkle with coarse salt.
Cover slices with a heavy pot and let sit for 30 minutes.
Rinse eggplant and pat dry.
Heat pan and add sunflower oil. Lightly salt eggplant and fry on each side until golden.
Place slices on paper towel lined plate to absorb excess oil.
Assemble sabich by spreading tahini on pita bread, insert the eggplant, add the roasted potato and sliced of hardboiled egg, pickles, more tahini and garnish with chopped parsley.
Executive Producer: Jonathan Baruch
Producer/Director: Haim Silberstein
Chef: Jessica Halfin
Camera: Ari Amit