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Sabich or sabih (Hebrew: סביח[saˈbiħ]) is a traditional Mizrahi Jewish sandwich popular mostly in Israel which consists of pita stuffed with fried eggplant and hard boiled eggs. Local Israeli consumption is said to have stemmed from a tradition among Iraqi Jews, who ate it on Shabbat morning.[1]

Course Breakfast (among Iraqi Jews) and Street food (entire country), Sandwich
Place of origin Israel
Main ingredients pita, eggplant, hard boiled eggs, Israeli salad, amba, parsley, tahini sauce, and hummus
Ingredients generally used potato, onion, and zhug
Cookbook: Sabich  Media: Sabich



One theory is that Sabich comes from the Arabic word صباح [sˤaˈbaːħ], which means "morning", as the ingredients in the sabich are typical for an Iraqi Jewish breakfast‎.[2]

Another theory is that the food is named for the founder of the first sabich stand in Israel, Sabich Tsvi Halabi, a Jewish man born in Iraq.

The name was formed into a backronym: סבי"ח, for Salad (סלט), egg (ביצה), and more (יותר), eggplant (חציל).


Sabich, served in pita bread, traditionally contains fried eggplant slices, hard-cooked eggs, a thin tahini sauce (tahini, lemon juice, and garlic), Israeli salad, chopped parsley, and amba. Some versions use boiled potatoes. Traditionally it is made with haminados eggs, slow-cooked in Hamin until they turn brown. According to the diner's preference it can be served topped with green or red zhug as a condiment and sprinkled with minced onion.


Sabich was brought to Israel by Iraqi Jews who moved in the 1940s and 1950s. On the Sabbath, when no cooking is allowed, Iraqi Jews ate a cold meal of precooked fried eggplant, boiled potatoes and hard-boiled eggs. In Israel, these ingredients were stuffed in a pita and sold as fast food. In the 1950s and 1960s, vendors began to sell the sandwich in open-air stalls.[3][verification needed] It has a rural version called Sabich salad (Salat Sabich in Hebrew)


See alsoEdit