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Spread the chickpea mixture over the bread, then spoon the yoghurt evenly over the top. It should have a paste-like consistency add two to three tablespoons cold water if you find the consistency is too thick.īreak the fried bread into large pieces and place in a shallow serving bowl. Using a wooden spoon, mix the ingredients together, gently crushing the chickpeas in the process. Place the soft chickpeas, tahini, lemon juice, pepper, garlic and remaining teaspoon of salt in a bowl. Remove and drain on a plate lined with paper towels. The eggplant will soak up all the oil at first, but will release it back into the pan as it cooks. In the same oil, fry the cubed eggplant until golden-brown. Remove from the oil and drain on a plate lined with paper towels. Heat the vegetable oil in a medium-sized fry pan or saucepan over medium-high heat and fry the bread for 10-15 seconds on each side, until it is golden brown and crisp. Drain the chickpeas and remove the cassia and bay leaves. With the chickpeas on low heat, add the cassia, bay leaves and one teaspoon of salt and cook for about 15-20 minutes or until the chickpeas can be crushed easily between your thumb and index finger. Use a slotted spoon to skim off any scum on the surface. Once they come to a boil, reduce the heat to low.

Cook the chickpeas on a high heat to start. In the morning, drain, then place the chickpeas in a small saucepan and pour in enough water to cover generously. Place the chickpeas and bicarbonate of soda in a bowl, cover generously with water and leave to soak overnight. ¼ cup lemon juice (60ml, juice of about 2 small lemons)Ī small handful parsley leaves, roughly chopped Styling: Ann Ding, Photograph: Blake Sharp-Wiggins Photograph: Blake Sharp-Wiggins/The Guardianġ round piece of middle eastern bread, cut into eighthsġ small-medium eggplant (250g), cut into 1.5cm cubes Sharon Salloum’s Fattet betinjen (eggplant fatteh).

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“Middle Eastern food is such a rustic kind of food, and it’s not about presentation: it’s about being hearty, and full of soul, and full of flavour.” Sharon Salloum’s fattet betinjen Her other lesson, after a decade and a half of running kitchens, is to ignore the ongoing quest for Instagrammable plates: “I tried for a while there, and then I kind of stopped, because I realised I just needed to be true to myself and the cuisine.” Her cafe is in Ashbury, in Sydney’s inner west, and save for two things – real zaatar, and Syrian desert truffles – Salloum says she finds everything she needs locally. We have so many options available – any kind of groceries you want, any ingredient, they’re so easily accessible.” “It’s not like it is here, where you go, ‘I’m just going to pop over to Granville to get this, or I’m just going to go to Haberfield, to the cheese place.’” Salloum contrasts cooking Syrian food in Australia to her “interesting” experience of trying to source ingredients while working in Denmark. “When I’ve taken it off the cafe menu, people have actually complained!”

It’s funny because some of them will actually tell us when they’re going away, so that we’re not worried – because they know that we’ll be worried!”įatteh has become a mainstay of the cafe’s menu. “I’m usually behind the scenes and I don’t really get to know many people, but in a cafe you do, because you see people so often. She says the cafe, now three-and-a-half years old, has shown her a different side of hospitality. These days the sisters focus on their cafe, Three Tomatoes. That restaurant closed its doors in July, after 14 years. Photograph: Suppliedīut “opening a restaurant was something I always knew I would end up doing”. Fatteh has a permanent place on the menu of their cafe, Three Tomatoes.

Before she and her sister opened Almond Bar in Darlinghurst in 2007, they worked as a rehabilitation counsellor and a mathematics teacher respectively.

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Salloum has always had an interest in food, but initially pursued other professional paths. Her version of the Levantine dish features some distinguishing touches: while she remembers her grandmother’s fatteh being brothy, hers is a richer consistency: instead of toasting the bread, she fries it until it is golden. “It just changed everything for me, and the way I perceived all the food my mum would cook at home.” “As a kid, a lot of my first Middle Eastern food experiences, and my love for them, came from that trip to Syria,” Salloum says. The rich, filling breakfast of soft, subtly spiced chickpeas with tahini, yoghurt, fried eggplant and toasted nuts, served over Middle Eastern flatbread, had been cooked for the family by her grandmother and aunt. S haron Salloum remembers eating fatteh for the first time as an eight-year-old while on a family trip in Syria.

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