Summer is here and can’t think of anything else but fresh foods to serve!
Sabich is traditionally eaten in Israel and usually stuffed in a pita. Hard boiled eggs, fried eggplant, israeli salad, schug, tchina, are all components you can typically find in a sabich.
Making a large bowl like that for a hot summer Shabbat lunch is where it’s at right now🤩
Chickpeas:
1 can chickpeas
Sprinkle of salt, paprika, cumin, zaatar, garlic
Oil
On a tray lined with parchment paper, combine all ingredients. Roast at 400 F for about 30 minutes.
Eggplant:
1 eggplant, sliced in rounds
Oil spray
On a tray lined with parchment paper, place eggplant rounds. Spray with oil. Roast uncovered at 400F for about 30 minutes.
Large schug batch
About 18-22 jalapeños
3/4 of a full preserved lemon, seeds removed
A full bunch of cilantro, washed
3-4 cloves garlic
1/2 tsp Cumin
Salt and pepper
Olive oil
Start by washing and drying your jalapeños. Cut the top part. Place in a food processor and mince until they are mostly chopped. Add cilantro, garlic and preserved lemon. Process until everything is finely minced. Add salt, pepper, cumin (keep in mind that preserved lemon are salty). When everything is combined, top with a good amount of olive oil.
Assemble sabich bowl combining hard boiled eggs, israeli salad, eggplant, chickpeas and schug. Top with tchina, zaatar and a generous amount of salt!
For full video, click here.
Enjoy,
Guila
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