Back to 4 servings 4 serrano peppers, roughly chopped, seeds and all 2 mangoes 2 yellow onions 4 clove garlic, peeled and finely sliced 2 heaped teaspoons whole yellow mustard seeds 2 heaped teaspoons ground sumac 1 heaped teaspoon ground fenugreek 1 heaped teaspoon ground paprika 1 heaped teaspoon ground cumin 1 heaped teaspoon ground turmeric 2 heaped teaspoons ground sea salt 3 heaped teaspoons brown sugar 2 tsp apple cider vinegar 4 tbsp water 1 tbsp lemon juice 4 oz tahini paste 1 clove garlic, peeled and crushed to a very fine paste 1 tbsp lemon juice 3 tbsp water 8 eggs, 2 per person, free-range, medium-sized 2 tea bags, I used a strong, ‘English Breakfast’ variety 2 yellow onion skins, use the ones from the onions for the amba chutney 4 eggplants 0.5 lb cherry tomatoes, halved 0.5 lb cucumber, peeled in stripes and cut into 1/2-inch chunks 0.5 oz fresh parsley, finely chopped, stalks and all 0.5 oz fresh cilantro, finely chopped, stalks and all 1 tbsp olive oil 2 lemons, quartered 6 pita breads, plain, white. 11/2 pitas per person is about right for this meze-style sabich.
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Start with the amba chutney and the eggs, as both take about an hour and can cook side by side.2 Step 2: Set a medium saucepan on low heat and add the chopped mango, all its juice, and the salt. Stir and cook low and slow until it just begins to barely bubble. Add the serranos, onion, garlic, sugar, mustard seeds, and apple cider vinegar. Stir occasionally on low heat so the onion melts into the mango, about 5 minutes.3 Step 3: Stir in the remaining spices: sumac, fenugreek, paprika, cumin, and turmeric. Let the pan just barely simmer for another 5 minutes, stirring watchfully to keep it from sticking. The mango chunks will start to break down a little, but keep some texture in the chutney.4 Step 4: Stir in the water and bring the pan to a very slow simmer. Cover with a good-fitting lid and let it simmer very gently for 25 minutes, giving a few slow stirs to prevent sticking.5 Step 5: Remove from heat, stir in the lemon juice, and let it cool completely. Once cooled, pour into a serving bowl.6 Step 6: Place the eggs in a saucepan and cover with cold water. Add the onion skins and tea bags. Bring to a boil on high heat, then reduce to a low-medium heat and let it run at a softly rolling boil for 5 minutes. Drop the heat to low and let the eggs slowly simmer for about an hour. Then drain, cool, peel, and place in a serving dish.7 Step 7: For the tahini sauce, add all the ingredients to a mixing bowl and whisk to combine thoroughly. Aim for the consistency of good tomato ketchup; add a little more tahini paste to thicken or a little more water to thin. Transfer to a serving jug.8 Step 8: For the salad, mix together all the ingredients except the parsley and cilantro in a serving bowl. Season to taste with salt and pepper. Garnish generously with the parsley and cilantro, and add the lemon quarters around the edges.9 Step 9: Fry the eggplant slices in batches, hot and fast in olive oil, so they are ready just in time for serving. Set a good-sized, deep skillet on high heat and add the olive oil. When it starts smoking a little, add the eggplant slices in a single layer. Be careful of spitting oil. Fry each side for 3 hot minutes, keeping the heat high.10 Step 10: Frying the eggplant this way gives a deep golden colour with some darker charring and prevents them from absorbing too much oil.11 Step 11: As soon as both sides are fried, use a slotted spoon to remove them and lay them on kitchen towel. Repeat for the next batch, hot, fast, and out onto the towel to drain and cool a little.12 Step 12: While the eggplants are frying, warm the pitas in a pre-heated low oven (150F / 70C) for about 6 minutes, until they just begin to puff up. Remove from the oven and wrap them lightly in a dish cloth to keep warm.13 Step 13: Serve meze-style with everything arranged on a large platter, with the amba chutney and tahini sauce alongside, so people can help themselves to build their sabich.getsaucepan.com/r/d15af967-20d1-4e17-a4a8-adefb914b22b · Original: https://pepperscale.com/sabich/
