Irit Tulle's Sabich, documented as part of the "Kitchen Tales" Project
Irit Tulle's Sabich, documented as part of the "Kitchen Tales" Project
Recipe

Sabich

Dad would come back from synagogue, Mom would prepare sabich and we would gather around the table and wait for Dad to bless the meal

Irit: “Sabich is one of the dishes unique to the Iraqi community. What is sabich actually? Where does the name come from? The name “sabich” comes from the word “sabah” – morning. In general, the Iraqi language is a very, very rich and diverse language. For example, the word “ashlonk” that you think of which means “How are you?” – “Ashlonk” is actually shades, and when you ask someone “Ashlonk” you are actually asking “What are your shades?”.

I really like sabich, it’s a meal that Iraqis eat only on Saturday morning. In our family, father would come back from the synagogue, mother would prepare the table and we would all gather around the table and wait for father to start blessing and sanctifying. On the table were the best salads – I make 10-15 today, but if my mother, peace be upon her, saw it, she would say “What’s that? You only made 10-15… it’s nothing.”
We would sit around the table and Father would pray, and only after everyone had drunk the wine would we sit down to eat. It was a very solidifying, unifying and very tasty meal.

Besides the recipe for sabich, my mother also gave me a mortar and pestle and a meat grinder that were passed down in our family – from great-grandmother, to grandmother, to mother and to me. My grandmother would grind all the spices for her Iraqi dishes in the mortar and pestle, especially the baharat mixture, and my mother would grind the meat and chicken in a grinder.”

Ingredients for Sabich

For the vegetable patties:

  • 2 eggs beaten
  • 1 onion finely chopped
  • 1/2 bunch parsley finely chopped
  • 1 zucchini grated
  • 1 tomato grated
  • 1 Potato boiled and mashed into puree
  • spicy chili
  • sweet paprika
  • cumin
  • Salt
  • 1/2 tablespoon flour if needed
  • oil for frying

For the fried eggplant:

  • 2 eggplants Peeled and sliced ​​lengthwise into 1/3 of and inch (1 cm) thick slices
  • Salt
  • oil for deep frying

For the tahini

  • a little raw tahini
  • water cold
  • lemon juice
  • Salt

For the amba:

  • Amba powder
  • water cold
  • mango chopped (optional)

To serve:

  • 6 hard boiled eggs eggs from your shabbat chamin are even better
  • hummus
  • pitas
  • chopped salad
  • zhug
  • parsley chopped
  • garden cress (also known as rashad)

Instructions

Prepare the patties:

  • 1. Mix eggs, onion, parsley, zucchini and tomato in a bowl. Season with chili pepper, sweet paprika, cumin and salt. Add the mashed potato and mix well into a paste that can be shaped with your hands into firm patties. If the dough is too thin, add a little flour.

  • 2. In a pan, heat oil for deep frying.

  • 3. Take a ping pong ball sized amount from the mixture, roll and flatten into flat patties.

  • 4. Fry on both sides until golden. Remove and place on a plate lined with paper towels.

Prepare the fried eggplant:

  • 5. Salt the eggplant on both sides and and place in one layer in a strainer or mesh screen for about an hour to drain.

  • 6. Rinse the salt from the eggplant and dry well.

  • 7. In a pan, heat oil for deep frying.

  • 8. Fry the eggplant slices on each side until golden. Remove and place on a plate lined with paper towels.

Prepare the tahini:

  • 9. Mix the raw tahini with cold water, lemon juice and salt until smooth. If necessary, add more water to reach the desired consistency.

Prepare the amba:

  • 10. Mix the amba powder with cold water until you reach the desired consistency.

Assemble and serve:

  • 11. Spread each pita with tahini, add eggplant slices, hard-boiled egg slices and vegetable patties and season with amba and more tahini. Recommended to serve with hummus, chopped vegetable salad, zhug, chopped parsley and garden cress (Rashad) on the side.

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This recipe was collected and documented by Irit Tulle with the help of Ahuva Guetta, a volunteer of ‘Baim LeTov’ – a volunteering organization for senior citizens, as part of the Kitchen Tales project.

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