Sabich

Method 7 steps

1. 1

   Cook the eggs at the barest simmer for an hour, then cool them in cold water and peel them.

2. 2

   Slice the aubergines a centimetre thick, salt them and press them under a weight for half an hour.

3. 3

   Pat the slices dry and fry them in oil to a deep gold on both sides.

4. 4

   Whisk the tahini with lemon juice, water and salt to the thickness of pouring cream.

5. 5

   Dice the tomatoes and cucumbers small and mix them with the parsley, lemon and salt.

6. 6

   Warm the pitas, cut them into pockets and spread tahini inside.

7. 7

   Layer in the aubergine, sliced egg and salad, and spoon over the amba, tahini and zhug.