Sabich with Haminados Eggs and Zhug

Method

1. The day before or that morning: line a 16 cm pot with half the onion skins, lay the eggs on top in one layer and cover with the remaining skins and the tea. Add water to cover the eggs by 3 cm and float the oil on top to slow evaporation. Heat over high heat for 7 min until boiling, then turn down at once to the lowest low heat, cover and cook very gently for 3 h, topping up with boiling water if the level drops. The whites turn brown and the yolks creamy.

   Add in this stepEggs 2Dry outer onion skins (from this many onions) 3Loose black tea 1 tspWater 800 mlVegetable oil (for the eggs) 1 tbsp

   high heat→low heat

2. Put the potato, unpeeled, in a pot, cover with cold water, add the salt and cook over medium heat for 22 min, until a skewer slides in easily. Drain, cool, peel and slice 1 cm thick.

   Add in this stepWaxy potato 150 gSalt (for the potato water) ½ tsp

   medium heat

3. Cut the eggplant into 1 cm rounds, spread them on a rack, salt both sides and leave for 20 min. When beads of liquid appear, press the slices completely dry with paper towels.

   Add in this stepEggplant (aubergine) 300 gSalt (for the eggplant) 1 tsp

4. Zhug: put the cilantro, parsley, chillies (seeded, or not if you like heat), garlic, cumin, cardamom and salt in a food processor or mortar and blend, adding the olive oil gradually, to a slightly coarse green paste. Taste and adjust the heat.

   Add in this stepCilantro 25 gFlat-leaf parsley 10 gHot green chillies 1Garlic cloves (for the zhug) 1Ground cumin ½ tspGround green cardamom 1 pinchExtra-virgin olive oil (for the zhug) 3 tbspSalt (for the zhug) 2 pinch

5. Tahini sauce: stir together the tahini, finely grated garlic, half the lemon juice and the salt, then beat in the ice water a tablespoon at a time until pale and creamy. Salad: dice the tomato and cucumber into 5 mm cubes and toss with the rest of the lemon juice, the olive oil and the salt.

   Add in this stepTahini (sesame paste) 3 tbspLemon (for juice) ¼Garlic clove (for the sauce) ½Ice-cold water 3 tbspSalt (for the sauce) 1 pinchTomato 1Small cucumber 1Lemon (for juice) ¼Extra-virgin olive oil (for the salad) 1 tbspSalt (for the salad) 1 pinch

6. Pour oil 2 cm deep into a deep 24 cm frying pan (no more than half full), clip on a cooking thermometer and heat over medium-high heat for 6 min to 175 °C. Dry your hands and tools completely and never leave the oil unattended.

   Add in this stepOil for frying 400 ml

   medium-high heat

7. Fry the eggplant in a single layer, in batches (number of batches: 2). Lay the slices in gently, away from you, and fry for 3 min per side over medium heat, adjusting to hold 170 to 175 °C, until deep golden brown outside and creamy inside. Drain on a rack. When done, turn off the heat and let the oil cool. If it smokes, turn the heat off at once.

   medium heat

8. Lift out the haminados eggs, peel and slice them. Warm the pitas in a dry pan over medium heat for 30 sec per side and open the pockets. Spread with tahini, fill with eggplant, potato, egg, salad and pickles, then spoon over amba, zhug and more tahini and serve at once.

   Add in this stepPita breads (pocket type, 16–18 cm) 2Amba (pickled mango sauce) 2 tbspSour cucumber pickles, sliced 60 g

   medium heat