Fattoush Terki Salad Recipe | Fattoush Girls

One day, at a dinner party at my brother's house, my sister-in-law, Rana, placed a fattoush in the center of the table... which wasn't a fattoush. It was a Turkish version, with tahini! Since at my table, we love eggplant in all its forms, it seemed like a good idea to offer this salad recipe.

From 4 to 6 servings as side dishes:

• 2 Chinese eggplants, peeled and cut into small cubes
• 2 pinches of salt
• Vegetable oil (for frying)
• 1 fresh pita bread, cut into squares
• 4 bunches of purslane, leaves only, or 2 hearts of chopped romaine lettuce
• 200 g (1 1/2 cups) cherry tomatoes
• 3 green onions, sliced
• 12 g (1/2 cup) finely chopped curly parsley
• 1 sprig of fresh mint, leaves only
• Pomegranate seeds
• 1 pinch of sumac

Pomegranate Molasses Vinaigrette:

• 5 tbsp olive oil
• 3 tbsp lemon juice
• 2 tsp pomegranate molasses
• 1/2 tsp salt
• 1/4 tsp sumac

Yogurt and Tahini Dressing:

• 3 tbsp plain yogurt
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic, finely chopped
• 1/4 tsp salt

Method :

1. Prepare the first dressing. In a small bowl, mix all the ingredients together with a spoon or whisk. Set aside.

2. Prepare the second dressing. In another small bowl, combine all the ingredients with a spoon or whisk. If necessary, add a little water to achieve a thick but runny texture.

3. Place the eggplant cubes in a sieve and sprinkle with salt. Let drain for 1 hour.

4. In a large skillet over medium-high heat, heat the vegetable oil. When hot, add the diced eggplant, in batches, and cook until golden brown. Remove from the oil and let drain on a plate lined with paper towels.

5. In a pan, fry the pita bread pieces until golden brown. Be careful, this only takes a few seconds. Remove the bread from the oil and let it drain on another plate lined with paper towels.

6. In a large bowl, combine the purslane, cherry tomatoes, green onions, parsley, and mint. Transfer the salad to a serving platter. Drizzle with the first dressing, then top with the eggplant. Drizzle with the second dressing and sprinkle with the pomegranate seeds and sumac.

Note: You can also bake the eggplant and pita bread. Simply spread each eggplant on a baking sheet lined with parchment paper and brush well with vegetable oil. Preheat oven to 450°F (230°C). Grill the eggplant for 30 minutes and the pita for 5 minutes.

Excerpt from the book "At Adelle's Table, Memories and Recipes of a Syrian Immigrant" p.30