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WHERE TO EAT The best Sabich in the world (according to food experts)
1
Recommended by Naomi Tomky and 21 other food critics.
"Hard-boiled eggs and fried slices of eggplant form the base, but the main attraction of this vegetarian’s delight is the avalanche of toppings: hummus, tahini sauce, Israeli tomato salad, parsley, onions, pickles, and amba, an Iraqi fermented mango sauce. Where to try it: Sabich Frishman, 42 Frishman St."
2
Recommended by Peter Jon Lindberg and 10 other food critics.
"Like nearly everything we've tasted in Israel, each bite is both intensely familiar and entirely novel. It is, indeed, a supremely well-conceived sandwich."
3
Recommended by Time Out Israel and 7 other food critics.
"Aricha Sabich serves this pita stuffed with generous slices of fried eggplant, perfectly hard-boiled eggs, and tasty tahini sauce – and all this sandwiched between layers of salads. Not only is the place spotless, the staff extremely welcoming and the pita spilling with goodness, but everything is made with the freshest ingredients around. Aricha Sabich has everything you could ever want in a tiny, low-key eatery."
4
Recommended by Lonely Planet and 3 other food critics.
"Particularly busy on weekends, when the sabich is a must-order treat."
5
Recommended by Jennifer Greenberg and 3 other food critics.
"Fresh eggplant, hard-boiled egg, potato and tahini come together to create the perfect combination of flavors."
6
Recommended by Keren Brown and 2 other food critics.
"This is the place for sabich, but it also the place to get the best "salad," basically a pita-less rendition of sabich."
7
Recommended by Keren Brown and 3 other food critics.
"This is also the place to try sabich, everything here is exceptionally well-done."
8
Recommended by Emily Walker and 1 other food critic.
"Always we start our meal with Adom’s deconstructed and sophisticated take on sabih: They use whole whole chickpeas instead of hummus, a poached egg instead of hardboiled, roasted eggplant instead of fried, some chopped onions, preserved lemon for the sour kick, and a creamy amba mayo."