Top recipe: Israeli sandwich (sabich)

If you want to eat incredibly good Israeli food, go to NENI. You can find it in Berlin and Vienna, among other places, and soon in Amsterdam too. And if that’s still too far away for you, you can already recreate the recipes at home with their first cookbook: NENI’s Tel Aviv. This sabich is suitable for any time of day, from a weekday meal to the ultimate hangover breakfast.

Tip: if you prefer, you can also cut open and fill the focaccia rolls instead of topping them. Each flavor component is important, so prepare every one of the ingredients mentioned above, even if that sometimes takes a bit of work. It’s the combination of all these ingredients that makes this dish so delicious.

How to make sabich

1. For the tomato salad, cut the tomatoes into small cubes. Peel and finely chop the garlic clove. Finely chop the coriander leaves as well. Mix the garlic and coriander with olive oil and lemon juice in a bowl. Sprinkle with some salt. Then mix in the diced tomatoes and let everything marinate until serving.

2. Heat enough rapeseed oil in a deep pan. Peel the aubergines and cut them lengthwise into 5 mm strips. Coat them with flour and deep-fry them in the hot oil until golden brown. Remove them from the pan with a slotted spoon, let them drain on kitchen paper and then sprinkle with salt.

3. Boil the eggs for 6 ½ min. Peel them and halve them or cut them into slices. Sprinkle with salt. Spread tahini and amba on the focaccia rolls. Divide the aubergines, eggs and tomato salad over the rolls. Finally, season them with zhug and garnish with the coriander leaves.

Title: Neni’s Tel Aviv
Author: Haya Molcho & Elihay Biran
Publisher: Terra
Price: €29,99

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