|Course||Breakfast (among Iraqi Jews) and Street food (entire country)|
|Place of origin||Ramat Gan, Israel|
|Region or state||Middle East|
|Main ingredients||eggplant, hard boiled eggs, hummus, tahini, Israeli salad, potato, parsley and amba|
Sabich or sabikh (Hebrew: סביח [saˈbiχ]) is an Israeli sandwich, consisting of pita stuffed with fried eggplant and hard boiled eggs. Local consumption is said to have stemmed from a tradition among Mizrahi Jews, who ate it on Shabbat morning.
Sabich, served in pita bread, traditionally contains fried eggplant, hard boiled eggs, hummus, tahini, Israeli salad, potato, parsley and amba. Traditionally it is made with haminados eggs, slow-cooked in Hamin until they turn brown. Sometimes it is doused with hot sauce and sprinkled with minced onion.
Sabich was brought to Israel by Mizrahi Jews who moved in the 1940s and 1950s. On the Sabbath, when no cooking is allowed, Mizrahi Jews ate a cold meal of precooked 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.[verification needed] It has a rural version called Sabich salad (Salat Sabich in Hebrew)