Receta My Search for the Perfect Sabich

I first tasted sabich in Tel Aviv a couple of years ago. I’d become so obsessed with the idea of tasting one, in fact, I made a point of seeking out as many as possible, managing just three. That number looks a bit more impressive when you consider that I went on a mad dash around the city in the few hours I should’ve spent packing for the airport, and I was eating sabich right up until I buckled into my I’ll fill you in on the sandwich before we go any further. It starts with a soft, round proper Israeli pita, not those cardboard slippers we get in the supermarkets, which is warmed (not toasted), and split for filling. Inside you’ll find sliced potato, hard boiled egg, fried aubergine, pickles, salads and sauces, including amba.…