Last month I volunteered at an Israeli food fair at Congregation Beth Sholom in San Francisco, where I ran a cooking activities booth for children. Most kids who came by were happy to roll chocolate-date truffles and make DIY “Milk & Honey” pomegranate parfaits. My children, on the other hand, were not. They went on hearty strike, vocally expressing their disdain for any of the carefully laid-out ingredients that were not chocolate. It’s entirely possible that their diet will consist only of pale white or chocolatey things forever.
After the children abandoned the booths for the toy-filled courtyard outside, I took a trip around the social hall to see what the other food stations were serving. Itamar Abramovitch, executive chef of Blossom Catering Co., had a long line leading up to his table. He was making sabich, now my newest food addiction.
Sabich is made with eggplant, eggs, tahini and Israeli salad and originated as a popular Shabbat breakfast dish among Iraqi Jews. All components can be prepared ahead of time and it keeps well for a couple of days. Sabich has now transcended breakfast and is a popular Israeli fast food.
Sabich
Serves 4
Adapted from recipe by Itamar Abramovitch
2 globe eggplants
4 Tbs. kosher salt
2⁄3 cup olive oil, divided
1½ cups diced cucumbers (about 3 Persians)
1 cup tomatoes or red bell peppers, diced small
1⁄3 cup red onion, diced small
2 Tbs. lemon juice
¼ cup chopped parsley
salt
freshly ground black pepper
4 hard-boiled eggs, peeled and sliced 1⁄8-inch thick
tahini sauce (thinned-out tahini paste mixed with lemon juice and garlic)
amba sauce (recipe below)
hot sauce, your choice
4 pita breads, warmed
Cut eggplant into ½-inch thick slices. Rub generously with the salt and drain in colander for 1 hour. Rinse off salt and pat eggplant dry. Preheat oven to 375 degrees. Brush eggplant on both sides with olive oil (about 1⁄3 cup) and arrange in a single layer on baking sheets. Bake 25-30 minutes until golden brown. Meanwhile prep vegetables and combine cucumber, tomatoes or red pepper, red onion, lemon juice, remaining olive oil and parsley (or combine parsley, mint and basil). Season with salt and pepper to taste. To serve, stuff eggplant, egg slices and salad in pita bread. Add desired sauces.
Israeli-Style Amba
Makes 2 cups
Adapted from recipe by Tami Ganeles Weiser
2 Tbs. honey
juice of 1 lemon
¼ cup white wine vinegar
1¾ cups water
6-oz. package dried, unsulfured and unsweetened mango slices, coarsely chopped
1 large, unripe fresh mango, peeled and cut into coarse ½-inch dice
2 Tbs. mild olive oil
1 tsp. garlic, minced
1½ tsp. ground coriander
½ tsp. ground fenugreek
2 tsp. ground cumin
1 Tbs. ground turmeric
2 tsp. salt
Combine honey, lemon juice, vinegar and water in small saucepan and set over medium heat. Add dried and fresh mango, stir well, and bring to a gentle boil. Reduce heat to a simmer and cook, stirring occasionally, for about 25 minutes or until all the mango pieces are soft. While mango is cooking, heat a small skillet. When it is very hot, add oil and garlic, and remove from heat while stirring. Add coriander, fenugreek and cumin. Mix well. Add garlic paste to mango mixture and stir. Add turmeric and salt, and stir. Remove mango mixture from heat, cover, and let stand for 15 minutes. Blend till smooth.
Josie A.G. Shapiro is the co-author of “The Lazy Gourmet.” Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.