Israeli sabich pita

Name: Israeli sabich pita
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 pc pita bread (pocket); 1 medium eggplant (sliced, pan-fried in olive oil); 4 pc hard-boiled eggs (sliced); 200 g houmous; 120 ml tahini sauce; 300 g Israeli salad (tomato + cucumber + parsley, diced fine); 4 tbsp amba sauce (mango pickle); 3 tbsp fresh parsley (chopped); 3 tbsp olive oil (for frying eggplant); 0.5 tsp kosher salt

Iraqi-Jewish street food gone Israeli — pita stuffed with fried eggplant, hard-boiled egg, hummus, tahini, Israeli salad, and the signature amba mango pickle.

⏱ 40min✂ 20préparation👤 4pers.🧊 1dfrigo520kilocalories20 gP56 gC24 gF

Végétarienméditerranéen

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
25 %
Calcium
14 %
B12
33 %
Oméga-3
45 %
Zinc
38 %

Ingrédients

•4 pc pita bread (pocket)
•1 medium eggplant (sliced, pan-fried in olive oil)
•4 pc hard-boiled eggs (sliced)
•200 g houmous
•120 ml tahini sauce
•300 g Israeli salad (tomato + cucumber + parsley, diced fine)
•4 tbsp amba sauce (mango pickle)
•3 tbsp fresh parsley (chopped)
•3 tbsp olive oil (for frying eggplant)
•0.5 tsp kosher salt

Étapes

1.Salt eggplant slices 15 min; pat dry; pan-fry in olive oil until deep golden + tender.
2.Boil eggs 9 min; cool; peel + slice.
3.Make Israeli salad: dice tomato + cucumber + parsley fine; salt + olive oil.
4.Warm pitas; open the pocket.
5.Smear hummus inside; layer eggplant + egg + salad.
6.Drizzle tahini + amba; top with parsley.

Traduction en cours — version anglaise affichée.