The Syrain Fattoush recipe was taken from Moro East- a staple cookbook on The Bookery Cook shelf, and a highly recommended purchase. This salad is excellent on its own for lunch, great with grilled tuna, white fish, marinated lamb skewers, or here paired with chicken. To bulk it up as a vegetarian main, roasted sweet potato, pumpkin and courgette could also be added to make the perfect Syrian Feast.
Graphic designers and creative lovebirds Jaques and Lise from Belgium have illustrated our classic Syrian Fattoush.. a voluptuous, *fat-tushed aubergine gets cosy in a flatbread bed full of Middle Eastern flavour.
* I made almond crumbs using left over pulp from making almond milk. I roasted the pureed pulp for 15 minutes until it was golden brown. To make almond crust, place 2 cups blanched almonds in a blender and blend until well chopped, but not a paste. Spread on parchment paper on a sheet tray and roast until golden brown.
- 1 large aubergine, cut into 1/2cm cubes
- 120ml olive oil
- 16 cherry tomatos, halved
- 4 spring onions
- ½ cup pomegranate seeds
- 1 small bunch of mint, roughly chopped
- 1 medium bunch flat leaf parsley, roughly chopped
- ½ cup pomegranate seeds (to juice)
- 1 small clove of garlic, crushed to a paste with a pinch of salt
- 3 tablespoon extra virgin olive oil
Slice eggplant into cubes, place in a bowl and cover with salt and set aside (this will help remove excess moisture).
Place chopped tomatoes, spring onions, parsley, mint & pomegranate seeds in a bowl.
Rinse excess salt off eggplant and pat dry. Heat oil in a pan and cook eggplant until just soft and brown. Remove from heat and add to bowl.
To make the dress, place pomegranate seeds over a fine strainer (over a bowl) and crush to extract juice. Discard seeds.
To the juice, add the crushed garlic and add olive oil in a slow steady stream, whisking continuously until combined.
Pour dressing over salad and toss to combine. Taste and adjust seasoning as necessary.
Almond Crusted Chicken
- 2 skinless chicken breasts
- 1 cup roasted almond crumbs*
- 1/2 cup flour
- 1 egg
- 2 tablespoons water
- vegetable oil (for frying)
- Slice the chicken into 6-8 medium sized strips.
Mix the egg and water in a bowl until combined.
Set up two trays (or plates), one with flour and one with the almond crust.
Lightly dust the chicken strips in the flour, dip in the egg and then roll in the almond crumbs until well coated.
Heat oil in a large frying pan and cook chicken until crust is golden brown. Drain on paper towel and place on serving platter.
- 225g plain flour
- pinch of salt
- 150ml warm water
- ½ teaspoon yeast
- 1 tablespoon olive oil
In a large bowl combined flour and salt. Add yeast to water and mix until dissolved, add oil.
Make a well in the centre of the flour, add the yeast mix and gentle combine with your hands, breaking lumps as they appear. When dough comes together, knead on a lightly floured surface for 5-10 minutes or until smooth and elastic. If dough is too sticky, add more flour, if dough is too dry, add a touch more water.
Place dough in a light floured bowl, cover with a damp cloth and set aside in a warm place 1-2 hours to rise.
Serve with tahini yoghurt sauce.