Published: October 22, 2021
With fried golden bread and a rich eggplant topping, Salloum’s fatteh pays homage to her family’s Syrian roots – but she has added a few twists of her own
Sharon Salloum remembers eating fatteh for the first time as an eight-year-old while on a family trip in Syria. 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.
“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.
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