Sabich: Difference between revisions
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==Etymology== |
==Etymology== |
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Some say the name is derived from 'Sabah', which means 'morning' in [[Arabic]]. One vendor claims it is named after him<ref>http://www.gemsinisrael.com/e_article000039492.htm</ref> while a competing vendor claims Sabich is the [[Hebrew]] [[acronym]] for Salad (סלט), Egg (ביצה), More Eggplant (יותר חציל)‎.<ref>[http://www.ynet.co.il/articles/0,7340,L-3241709,00.html "לבצבץ, לחצל ולטחן" - ביקור בסביח של עובד, מישל דור, ynet, 21.04.06]</ref> |
Some say the name is derived from 'Sabah', which means 'morning' in [[Arabic]]. One vendor claims it is named after him<ref>http://www.gemsinisrael.com/e_article000039492.htm</ref> while a competing vendor claims Sabich is the [[Hebrew]] [[acronym]] for Salad (סלט), Egg (ביצה), More Eggplant (יותר חציל)‎.<ref>[http://www.ynet.co.il/articles/0,7340,L-3241709,00.html "לבצבץ, לחצל ולטחן" - ביקור בסביח של עובד, מישל דור, ynet, 21.04.06]</ref> |
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==Ingredients== |
==Ingredients== |
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Sabich, served in a pita bread wrap, traditionally contains fried [[eggplant]], hard boiled eggs, [[hummus]], [[tahini]], [[Israeli salad]], potato, parsley and [[Amba (condiment)|amba]] (a mango pickle). Traditionally it is made with eggs cooked for a long time until the white of the egg becomes brown. Sometimes it is doused with hot sauce and sprinkled with minced [[onion]]. |
Sabich, served in a pita bread wrap, traditionally contains fried [[eggplant]], hard boiled eggs, [[hummus]], [[tahini]], [[Israeli salad]], potato, parsley and [[Amba (condiment)|amba]] (a mango pickle). Traditionally it is made with eggs cooked for a long time until the white of the egg becomes brown. Sometimes it is doused with hot sauce and sprinkled with minced [[onion]]. |
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==History== |
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Sabich was developed by Iraqi Jews who fled Iraq to escape anti-Semitic violence in the 1940s and 1950s. Many of them settled in [[Ramat Gan]], where the dish is said to have been invented. On the Sabbath, when no cooking is allowed, the Jews of Iraq ate a cold meal of pre-prepared fried eggplant, cooked potatoes and hard-boiled eggs. In Israel, these ingredients were stuffed in a pita and sold as fast food. In the 1950s and 1960s, vendors began to sell the sandwich in open-air stalls.<ref>[http://www.saveur.com/article/Travels/Israel-Sabich-Sandwich Hybrid Power: The Iraqi-Israeli Sabich]</ref> |
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==See also== |
==See also== |
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*[[Cuisine of the Sephardic Jews]] |
*[[Cuisine of the Sephardic Jews]] |
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Revision as of 21:02, 8 September 2011
Sabich (Template:Lang-he) is a Middle-Eastern food popular in Israel consisting of pita stuffed with fried eggplant and hard boiled eggs. Local consumption is said to have stemmed from a tradition among Iraqi Jews, who ate it on Shabbat morning.[1]
Etymology
Some say the name is derived from 'Sabah', which means 'morning' in Arabic. One vendor claims it is named after him[2] while a competing vendor claims Sabich is the Hebrew acronym for Salad (סלט), Egg (ביצה), More Eggplant (יותר חציל).[3]
Ingredients
Sabich, served in a pita bread wrap, traditionally contains fried eggplant, hard boiled eggs, hummus, tahini, Israeli salad, potato, parsley and amba (a mango pickle). Traditionally it is made with eggs cooked for a long time until the white of the egg becomes brown. Sometimes it is doused with hot sauce and sprinkled with minced onion.
History
Sabich was developed by Iraqi Jews who fled Iraq to escape anti-Semitic violence in the 1940s and 1950s. Many of them settled in Ramat Gan, where the dish is said to have been invented. On the Sabbath, when no cooking is allowed, the Jews of Iraq ate a cold meal of pre-prepared fried eggplant, cooked potatoes and hard-boiled eggs. In Israel, these ingredients were stuffed in a pita and sold as fast food. In the 1950s and 1960s, vendors began to sell the sandwich in open-air stalls.[4]