Sabich and Fakes

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Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 2
Calories: 1812kcal

Ingredients

Fakes

  • 1 cup Brown lentils
  • 2 tsp Extra-virgin olive oil
  • ¾ cup Onion chopped
  • ½ cup Carrots diced
  • ½ cup Celery cut into small chunks
  • 1 ½ cloves Garlic thinly sliced
  • 2 Bay leaves
  • 3 cups Chicken broth more if needed
  • ⅔ cup Tomato sauce
  • ¼ tsp Black pepper
  • ¾ tsp Salt
  • splash Red wine vinegar optional

For the eggplant

  • Vegetable oil for frying
  • 1 Eggplant cut into 1/2-inch rounds
  • Sea salt for the fried eggplants

For the Sabich

  • 1 Plum tomato diced
  • 1/2 Cucumber diced
  • 2 TBSP Fresh parsley chopped
  • 2 TBSP Lemon juice fresh
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

For the tahini sauce

  • 1/4 cup Tahini paste
  • 1 clove Garlic minced
  • 2 TBSP Lemon juice
  • 1/4 tsp Sea salt
  • Pinch Ground cumin
  • Pinch Black pepper
  • 3 TBSP Water plus more as needed

For assembling the sabich

  • 4 Eggs hard-boiled and peeled
  • 2 Pita bread with pocket
  • 1/4 cup Hummus
  • 1/4 cup Pickles sliced

Bread and butter

  • 2 slices Crusty bread
  • 4 tsp Butter

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • Add lentils to a pot and cover with water. Bring water and lentils to a boil. Boil for 15 minutes and then drain lentils and discard the water they were boiled in. Rinse lentils.
  • In a large pot combine the olive oil and chopped onion. Cook onion over medium heat until soft, approximately 5 minutes.
  • Add carrot, celery, garlic, and bay leaves to pot with onions. Cook for a few minutes, stirring constantly to prevent garlic from burning.
  • Add the lentils, water, and tomato sauce.
  • Bring to a boil and then reduce to medium heat. Cook, covered, for 30 minutes. Add salt and pepper 15 minutes into the cooking process. Total cooking times may vary depending on the age of the lentils. Your fakes are done when they are soft to the bite. For those who want to, you can add a splash (1 tsp or so) of red wine vinegar to each individual portion.
  • Bring a pot of water to a boil. Add the eggs and cook for 8 minutes, then drain and run under cold water. Then peel and set aside.
  • Fry the eggplants: Line a baking sheet with paper towels and set it aside.
  • Fill a large skillet with oil until it comes 1/4 inch up the sides. Set it over medium heat and heat to 375°F (190°C). Working in batches, fry the eggplant slices until tender in the center and golden brown on both sides, 6 to 8 minutes total, flipping them once halfway through. Make sure the oil comes up to 375°F before frying the next batch. You may need to add more oil too.
  • Transfer the fried eggplants onto the prepared baking sheet, and sprinkle them with sea salt. Set aside.
  • Make the Israeli salad: In a medium bowl, mix together the tomatoes, cucumbers, parsley, lemon juice, salt, and black pepper. Set aside.
  • Make the tahini sauce: In a small bowl or liquid measuring cup, whisk together the tahini, garlic, lemon juice, salt, cumin, and black pepper. Whisk in water, 1 TBSP at a time, until the sauce is smooth and runny. Set aside.
  • Assemble the sabich: In the center of a pita, spread hummus. Top with 2 to 3 pieces of fried eggplant, an egg sliced lengthwise or crosswise, Israeli salad, and a few pickles. Drizzle in the tahini sauce.
  • Toast the bread then spread with butter.
  • Mix the sparkling water with lemon.
  • Fold the pita in half and enjoy with fakes, bread and butter, and lemon sparkling water.

Nutrition

Calories: 1812kcal | Carbohydrates: 226g | Protein: 46g | Fat: 84g | Saturated Fat: 38g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 2g | Cholesterol: 344mg | Sodium: 3118mg | Potassium: 1133mg | Fiber: 20g | Sugar: 109g | Vitamin A: 4495IU | Vitamin C: 35mg | Calcium: 185mg | Iron: 12mg

Sabich and Fakes

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Servings 2
Calories 1812 kcal

Ingredients
 
 

Fakes

  • 1 cup Brown lentils
  • 2 tsp Extra-virgin olive oil
  • ¾ cup Onion chopped
  • ½ cup Carrots diced
  • ½ cup Celery cut into small chunks
  • 1 ½ cloves Garlic thinly sliced
  • 2 Bay leaves
  • 3 cups Chicken broth more if needed
  • ⅔ cup Tomato sauce
  • ¼ tsp Black pepper
  • ¾ tsp Salt
  • splash Red wine vinegar optional

For the eggplant

  • Vegetable oil for frying
  • 1 Eggplant cut into 1/2-inch rounds
  • Sea salt for the fried eggplants

For the Sabich

  • 1 Plum tomato diced
  • 1/2 Cucumber diced
  • 2 TBSP Fresh parsley chopped
  • 2 TBSP Lemon juice fresh
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

For the tahini sauce

  • 1/4 cup Tahini paste
  • 1 clove Garlic minced
  • 2 TBSP Lemon juice
  • 1/4 tsp Sea salt
  • Pinch Ground cumin
  • Pinch Black pepper
  • 3 TBSP Water plus more as needed

For assembling the sabich

  • 4 Eggs hard-boiled and peeled
  • 2 Pita bread with pocket
  • 1/4 cup Hummus
  • 1/4 cup Pickles sliced

Bread and butter

  • 2 slices Crusty bread
  • 4 tsp Butter

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced

Instructions
 

  • Prepare the ingredients per the instructions above.
  • Add lentils to a pot and cover with water. Bring water and lentils to a boil. Boil for 15 minutes and then drain lentils and discard the water they were boiled in. Rinse lentils.
  • In a large pot combine the olive oil and chopped onion. Cook onion over medium heat until soft, approximately 5 minutes.
  • Add carrot, celery, garlic, and bay leaves to pot with onions. Cook for a few minutes, stirring constantly to prevent garlic from burning.
  • Add the lentils, water, and tomato sauce.
  • Bring to a boil and then reduce to medium heat. Cook, covered, for 30 minutes. Add salt and pepper 15 minutes into the cooking process. Total cooking times may vary depending on the age of the lentils. Your fakes are done when they are soft to the bite. For those who want to, you can add a splash (1 tsp or so) of red wine vinegar to each individual portion.
  • Bring a pot of water to a boil. Add the eggs and cook for 8 minutes, then drain and run under cold water. Then peel and set aside.
  • Fry the eggplants: Line a baking sheet with paper towels and set it aside.
  • Fill a large skillet with oil until it comes 1/4 inch up the sides. Set it over medium heat and heat to 375°F (190°C). Working in batches, fry the eggplant slices until tender in the center and golden brown on both sides, 6 to 8 minutes total, flipping them once halfway through. Make sure the oil comes up to 375°F before frying the next batch. You may need to add more oil too.
  • Transfer the fried eggplants onto the prepared baking sheet, and sprinkle them with sea salt. Set aside.
  • Make the Israeli salad: In a medium bowl, mix together the tomatoes, cucumbers, parsley, lemon juice, salt, and black pepper. Set aside.
  • Make the tahini sauce: In a small bowl or liquid measuring cup, whisk together the tahini, garlic, lemon juice, salt, cumin, and black pepper. Whisk in water, 1 TBSP at a time, until the sauce is smooth and runny. Set aside.
  • Assemble the sabich: In the center of a pita, spread hummus. Top with 2 to 3 pieces of fried eggplant, an egg sliced lengthwise or crosswise, Israeli salad, and a few pickles. Drizzle in the tahini sauce.
  • Toast the bread then spread with butter.
  • Mix the sparkling water with lemon.
  • Fold the pita in half and enjoy with fakes, bread and butter, and lemon sparkling water.

Nutrition

Calories: 1812kcalCarbohydrates: 226gProtein: 46gFat: 84gSaturated Fat: 38gPolyunsaturated Fat: 8gMonounsaturated Fat: 31gTrans Fat: 2gCholesterol: 344mgSodium: 3118mgPotassium: 1133mgFiber: 20gSugar: 109gVitamin A: 4495IUVitamin C: 35mgCalcium: 185mgIron: 12mg
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