Eggplants with flour is a Moroccan recipe. It has nothing to do with Sabih. In Sabih, slice the eggplant lengthwise and not across as you did. Secondly, the eggs should be cooked on low heat for an hour or two with black tea until they are brown on the inside. The egg should be warm when you put it in the pita and not cold. You can replace the egg with a hot potato which is also in black tea. Third thing, there is no chili in the salad, and the salad is served alongside the pita and does not go inside. The onion is prepared separately. There are two ways. Or mix the onion with sumac, olive oil, lemon and black pepper, or mix it with amba So let's organize the Sabih. Open the pita, put one slice of eggplant and spread it inside the pita. Spread amba on the eggplant. Put in half a potato or an egg and mash or slice it inside the pita, everyone and their preferences, put in a lot of onion and parsley and that's it. enjoy your meal. Eat a lot of salad. and remember less is more. The more your pita is loaded with too many flavors. That way you will enjoy it less. Because, for example, a potato and an egg together do not go well together And if they offer you to add hummus, no. It doesn't go with Amba.. I have seen some who put cabbage in pita. No. It does not work. And don't put too much eggplant. It will give you heartburn..
Sabich is my favorite Israeli street food sandwich! But another key is the pita. It's hard to find good quality soft, stretchy thick pita in the US, and yours looked a bit thin and dry. As you can see in the video, low quality pita tears when you add a lot of ingredients to fill it. We have found some places in NY and NJ that carry the good stuff. The thickness and texture and pliability (and flavor, of course) of the pita make a HUGE difference to this fabulous sandwich! Some add sliced, cooked potatoes as well. Someone else here mentioned that the eggs should be roasted (not boiled) with low and slow heat to give the white part a brownish tinge and a roasted flavor. This is authentic, and the way it's done in Israel, and will elevate the sabich flavor even more. Amba (mango chutney) is optional - some love it and some hate it. It's very strong, so try it first and use sparingly. I would also add that you don't need chilis in the salad if you use a small amount of harissa paste on the pita before your build the sandwich. It is typical in Israel for the sabich vendor to mix the ingredients within the pita a bit with a long skinny spoon to make sure you get all the ingredients in every bite. One more recommendation for serving: I would wrap it snugly in sandwich paper to keep everything from falling out when you take a bite. You can tear the paper down as you go. It's a bit of a messy sandwich but SO worth it!
Malfuf is meat stuffed cabbage that traditionally isn't part of the typical sabich's ingredients list , but you are the boss of your own pita. BTW, you are right in that salad dressing and potato slices are indeed part of the package.
I also like pickled turnip! Some put in a dill pickle, how about falafel. Yum maybe even a few French fries more Tahina sauce dripping on it. 😋 (even shwarma)
As an Israeli I appreciate the effort, but also as an Israeli I take offense that there's no salt or lemon juice, and putting eggplant in cold oil. You bring Israeli and Palestinians together with this dish, that neither would approve!
You're right. Its recommended to put some salt and pepper on the egg and the same for the salad, as well as dress up the salad with lemon and olive oil.
