I was hoping for my first falafel in Israel in 28 years but I was convinced to try Sabich instead. I was very happy with that decision.
In Tel Aviv, Sabich סביח is served in pita bread, stuffed with fried eggplant slices, hard-cooked eggs, Israeli Salad, chopped parsley, potatoes and amba, a tangy mango pickle condiment of Indian origin. Amba was developed by the Sassoon family of Bombay, India in the 19th century.
Here is what the restaurant looks like. It is really just a small stand inside a building but is apparently quite famous. They hand crafted each Sabich very carefully.
The city thoughtfully provided benches just outside the restaurant to sit down on and eat the Sabich.
The main protein is haminados eggs, slow-cooked in hamin until they turn brown. It is covered in a thin tahini sauce which is made of tahini, lemon juice, and garlic. It is topped with green or red zhug as a condiment and sprinkled with minced onion.
It was delicious.