Sabich Charif (סביח חריף) is the spicy build of sabich: fried eggplant, hard-boiled egg, Israeli salad, tahini, and amba in pita, pushed hot with a heavy hand of s'chug. The word charif means hot, and that is the whole point of the order. A standard sabich is a soft, layered, fairly mellow pocket, so the spicy version is a deliberate reframing around the green chili paste, with the eggplant and egg still doing the structural work and the heat running through every bite rather than sitting as a side condiment.
The build keeps all the classic components and tilts the seasoning. The eggplant is sliced and fried until deeply soft and bronzed, the egg is hard-boiled and sliced so it shows in the cross-section, the Israeli salad is finely diced, and tahini and amba go in as usual. The difference is the s'chug: a fresh Yemenite chili paste of green or red chilies with garlic, coriander, and cumin, spread generously or layered through so its heat is structural rather than a dab on top. Done right, the chili builds a slow, aromatic burn that the tahini's fat and the salad's acidity keep in check, the eggplant stays silky underneath, and the amba's funk still reads through the heat. Done wrong, the s'chug is dumped in one corner so half the sandwich is scorching and half is bland, or the heat is cranked so high it flattens the eggplant, egg, and amba into a single note of burn with no layering left.
It is served as a stuffed pita, eaten by hand, usually with extra pickles and a wedge of lemon to cut the heat. It varies first by which chili paste is used, a green s'chug leaning grassy and sharp, a red one leaning deeper and smokier, a harissa-style addition leaning fuller, and second by how much is asked for and what else goes in, more amba leaning funky-hot, added hummus or fried potato leaning richer against the burn. The fully loaded and extra-egg builds sit in adjacent territory as orders of their own. Each deserves its own treatment rather than a line here, but they all return to the same idea: the standard sabich layers carried by chili heat, the eggplant and egg still the heart rather than a vehicle for the spice.