The ingredients for a sabich laid out on a table

Sabich

Name: Sabich
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 2 tomatoes diced; ½ small cucumber diced; 2 spring onions chopped; 1½ tbsp olive oil plus extra for frying; squeeze of lemon juice; 2 aubergines trimmed and sliced into 1cm rounds; 4 pitta breads; 4 medium hard-boiled eggs peeled and sliced; 200g hummus; 150g radishes trimmed and halved if large; 250g carrots cut into slices on the diagonal; 4 shallots finely sliced; 250g small cauliflower florets; 500ml white wine or cider vinegar; 3½ tbsp granulated sugar; ¾ tbsp sea salt flakes; 1 tsp yellow mustard seeds; 2 tsp caraway seeds; 1 tsp black peppercorns bruised; ½ tbsp coriander seeds bruised; 1 tbsp olive oil; 3 garlic cloves chopped; 1 red chilli halved, deseeded and chopped; 1 tsp black mustard seeds; 1 tsp turmeric; ½ tsp fenugreek seeds; pinch cayenne pepper; 2 firm mangoes peeled and flesh chopped (about 375g); 50ml white wine vinegar; 1 tbsp light brown soft sugar

Diana Henry

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Serves 4

More effort

Prep: 45 mins

Cook: 40 mins

plus 48 hrs pickling

A star rating of 2.4 out of 5.3 ratingsRate

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Dress this sandwich with tahini and amba sauces for a taste of Israel. It's full of flavour, with aubergine, hummus, eggs, pickles and more

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tomatoes

diced
½ small cucumber

diced
2 spring onions

chopped
1½ tbsp olive oil

plus extra for frying
squeeze of lemon juice
2 aubergines

trimmed and sliced into 1cm rounds
4 pitta breads
4 medium hard-boiled eggs

peeled and sliced
200g hummus

For the pickles

150g radishes

trimmed and halved if large
250g carrots

cut into slices on the diagonal
4 shallots

finely sliced
250g small cauliflower

florets
500ml white wine or cider vinegar
3½ tbsp granulated sugar
¾ tbsp sea salt

flakes
1 tsp yellow mustard seeds
2 tsp caraway seeds
1 tsp black peppercorns

bruised
½ tbsp coriander seeds

bruised

For the amba sauce

1 tbsp olive oil
3 garlic cloves

chopped
1 red chilli

halved, deseeded and chopped
1 tsp black mustard seeds
1 tsp turmeric
½ tsp fenugreek seeds
pinch cayenne pepper
2 firm mangoes

peeled and flesh chopped (about 375g)
50ml white wine vinegar
1 tbsp light brown soft sugar
squeeze of lime juice

For the tahini sauce

100g tahini

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Nutrition: Per serving

kcal802
fat42g
saturates5g
carbs69g
sugars25g
fibre16g
protein29g
salt2.2g

Method

step 1

To make the pickles, put all the veg in a sterilised 1-litre jar. Put the vinegar, sugar, salt and spices in a pan with 400ml water and bring to the boil. Leave to cool, then pour over the veg. Seal and leave to pickle at room temperature for 48 hrs. Will keep in the fridge for up to four weeks.
step 2

To make the amba sauce, heat the oil in a pan set over a medium heat, then cook the garlic and chilli until just soft. Tip in the spices and cook for 1 min, add the mango and stir to coat, then add the vinegar, sugar and 100ml water. Cover and simmer for 10-15 mins until the mango is soft. Season to taste and squeeze over the lime juice. Will keep in the fridge for up to one week.
step 3

For the tahini sauce, combine the ingredients with 80ml water and season to taste. It should be the consistency of double cream.
step 4

Toss the tomatoes, cucumber and spring onions with the oil, season and squeeze over the lemon juice.
step 5

Heat some olive oil in a frying pan over a medium-high heat and cook the aubergines in batches for 5-8 mins on each side until just golden. Season, then reduce the heat and continue to cook until soft.
step 6

Toast and split open the pittas, then stuff with the aubergine slices, eggs, hummus, salad, pickles and amba sauce. Drizzle over the tahini sauce to serve.

Recipe from Good Food magazine, August 2019

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Overall rating

A star rating of 2.4 out of 5.3 ratings

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