How long does it take to make Sabich?
Some soak the eggplant slices in salted water for half an hour, then rinse and dry them before frying, so they absorb less oil.
Step by Step
| # | What to do | How long |
|---|
| 1 | Mix the tahini and lemon juice and season with salt | 1 min |
| 2 | Gradually add cold water while stirring | 1 min |
| 3 | Heat the oil in a deep pot and fry the eggplant slices in it | 3 min |
| 4 | Open the pitas and spread tahini sauce inside | 1 min |
| 5 | Arrange the eggplant and slices of hard-boiled egg in the pita | 1 min |
How to Tell It's Done
- until the sauce is smooth, pale and pourable
- until golden, and drain on paper towels
Tips
- When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
- Fry eggplant for sabich until golden and completely soft, and drain well: it soaks up oil, and the paper draws out the excess.
- Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
Common Mistakes
- Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
More Ways
- Boil hard-boiled eggs for 12–15 minutes; at 9–11 minutes the yolk is still creamy.
- In the pita: tahini, eggplant, egg, and amba, salad and pickles to taste.
The full recipe: Sabich →
Recipes with Sabich
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