For the dough:
1 kg plain flour
4 teaspoons of dry yeast
2.5 cups water
2 teaspoons sugar
2 teaspoons salt
2 tablespoons olive oil
To Sabiha:
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2-3 tablespoons of harissa spread
1 eggplant
2 eggs
1 potato
1 hot green pepper
4-5 tablespoons of raw, unsalted tahini from "Achva""
2 tablespoons olive oil
A pinch of salt
A pinch of ground black pepper
1. To prepare the dough: Place the dry ingredients in a mixer with a dough hook and mix slightly.
2. Add the wet ingredients and continue kneading until a uniform dough is formed. Cover with plastic wrap and let rise for about 30-40 minutes.
3. Divide the dough into two balls (you can also make more depending on the size and number of pizzas you want to make).
4. Spread on a baking sheet and use your hands to roll the dough into a round shape. Bake for about 10 minutes to firm up.
5. To prepare the toppings: Slice the eggplant and season with coarse salt and olive oil. Wrap the potato in aluminum foil for a "campfire" flavor. Place the eggplant and wrapped potato in the oven at 180 degrees until the eggplant is browned.
6. Remove the dough from the oven and begin assembling the sabich: spread with harissa spread, sprinkle with baked eggplant, crumbled hard-boiled eggs, campfire-scented potatoes, and hot green pepper slices.
7. Drizzle with a little olive oil, season with salt and pepper and put back in the oven at about 200 degrees for about 10 minutes until golden brown.
8. Remove from the oven, drizzle raw tahini over the sabih pizza and serve hot.
