|Course||Breakfast (among Iraqi Jews) and Street food (entire country), Sandwich|
|Place of origin||Israel|
|Main ingredients||Pita, eggplant, hard boiled eggs, Israeli salad, amba, parsley, tahini sauce, and hummus|
|Ingredients generally used||Potato, onion, and zhug|
The food is named for the founder of the first sabich stand in Israel, Sabich Tsvi Halabi, a Jewish man born in Iraq.
A popular folk etymology is that Sabich comes from the Arabic word صباح [sˤaˈbaːħ], which means "morning", as the ingredients in the sabich are typical for an Iraqi breakfast. Another is that it is an acronym of "Salat Beitsa[a] Yoter Khatzil" סלט ביצה יותר חציל, meaning "salad, egg, more eggplant".
Sabich, served in pita bread, traditionally contains fried eggplant slices, hard-cooked eggs, a thin tahini sauce (tahini, lemon juice, and garlic), arabic salad, chopped parsley, and amba. Some versions use boiled potatoes. Traditionally it is made with haminados eggs, slow-cooked in Hamin until they turn brown. According to the diner's preference it can be served topped with green or red zhug as a condiment and sprinkled with minced onion.
Sabich was brought to Israel by Iraqi Jews who moved in the 1940s and 1950s. On the Sabbath, when no cooking is allowed, Iraqi Jews ate a cold meal of precooked fried eggplant, boiled 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.
There is a rural version called Sabich salad (Salat Sabich in Hebrew)
- Proper pronunciation is "Betsa"
- "Tales of a wandering chickpea". The Santa Fe New Mexican. Archived from the original on 2012-06-30. Retrieved 2008-10-21.
- "אין כמו, אין כמו עמבה: מדריך הסביח - מדן ועד אילת", ynet, 12.11.06
- Ungerleider, Neal (1 April 2011). "Hybrid Power: The Iraqi-Israeli Sabich". Saveur. Archived from the original on 7 October 2011.