Just Good Eats

Frishman Sabich

Apr 072011

Frishman Sabich

Frishman 42
Corner of Dizengoff and Frishman
Tel Aviv-Yafo, Israel
Phone: What’s the point? Nobody would answer.

Want a treat that will knock your socks off, elevate your taste buds to a new level, force you to loosen your belt a notch, and make you smile like a lovestruck teenager? Sabich, baby! It’s the hidden food secret of Israel.

Whatever your reason for visiting Israel, ditch your tour group, forget the free hotel food, skip the day trip to Jerusalem, and go get a Sabich! In time, you’ll forget about all the tourist attractions, but you’ll never forget your first Sabich.

There are rumors that Sabich originated in Iraq, and they may still serve it there, but good luck getting a passport visa. Fortunately, it is really popular in Israel, and not hard to find. The best place to try your first Sabich is at Frishman Sabich, probably the smallest and busiest space you will ever visit. There are a few tables and chairs on this bustling corner, but before you sit down, walk into the tiny storefront and order at the counter.

Here’s how it works. Stand in line with all the locals (don’t worry that nobody speaks English, and the menu—all four lines of it—is in Hebrew; it doesn’t matter). Two people can stand side by side at the counter (it’s a tiny place), and after they order, they will continue to stand there while their Sabich is being made. So, it can take some time. Just hang out and watch in wonder. When it’s finally your turn, just say “One Sabich, with everything,” and they’ll take care of the rest. The only question they may ask is if you want it spicy or not. Go for it. It’s a mild spicy, anyway.

Frishman Sabich Storefront

Now for the fun. The server will take a fresh-out-of-the-oven pita bread, slice open the top with a box knife, and begin to stuff it with some of the following: grilled eggplant, purple cabbage, chopped red onion, chopped tomato, parsley, a variety of sauces, tahini, and a heap of other stuff. If you see something you want more of, just ask. Even though they are busy, they are all very nice. When there is absolutely no more room in the pita, the whole thing is handed to you, they take your money (about 5.00 USD) and you are good to go.

Grab a plastic bag or a little tin condiment tray, and snag some sides from the bowls on the counter. There will chunks of pickled cabbage, pickled peppers and carrots, and other salad-like sides. They go great with your Sabich, and the vinegar pairs perfectly with the semi-sweetness of the tahini. Just look around and do as the others do. They are pros.

Your first bite will probably be an epiphany, the soft, airy pita bread giving way to the crunch of the vegetables and the silkiness of the tahini. And the deeper you get into your Sabich, the more everything melds and the flavors concentrate. It’s like a magic sandwich!

When you are done stuffing yourself, it’s just a few blocks walk to the beach and the boardwalk. Take a stroll, check out all the hard bodies, soak in the sun. Or simply revel and digest. Probably the best option.