Bastourma salad with Egyptian eggs recipe

Created by Greg Malouf

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Cuisine: Turkish

Ingredients

Salad
150g salad leaves - rocket, red oak, tat soi, mesclun mix, frisee or endive
8 small artichoke hearts in oil - broken into segments
1 purple onion - halved and sliced into thin ring
180g very thinly sliced bastourma
150g goat's cheese
a pinch toasted & crushed saffron
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
Sea salt and pepper to taste

Garnish
Extra virgin olive oil
Sumac - a reddish-brown spice made from ground dried berries. (It has a nice tangy taste).
OR:
Pomegranate molasses (great to have in your cupboard, can be used for any salad or vegetable dressing)
6 fresh eggs
500 mls canola oil
100g dukkah] (pron. Du=hah)Dukkah
100g hazelnuts, toasted, peeled and crushed
40g cumin seeds, toasted and crushed
40g coriander seed, toasted and crushed
60g toasted sesame seeds.

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Preparation

Mix all dukkah ingredients, add a pinch of salt and cover in an airtight container. Place eggs in warm water and bring to the boil. Boil for 4 mins exactly. Refresh under cold water and gently peel.

Dry the eggs, roll them in flour and deep fry in canola oil (pre-heated to 220°) for 10-15 seconds or until lightly browned.

Drain and roll the eggs in dukkah. Keep warm.

To assemble
In a large steel bowl lightly mix the salad leaves, artichoke hearts and sliced onion, then add the bastourma and clumps of goat's cheese.

Before dressing with extra virgin olive oil and red wine vinegar, add the saffron and season with salt and pepper.

Place a mound of the salad in the centre of a plate with the eggs resting on top. Drizzle some extra virgin olive oil around the plate and sprinkle with sumac or pomegranate molasses. Serves 6

If you enjoyed this Bastourma salad with Egyptian eggs recipe then browse more Turkish recipes, salad recipes and our most popular hainanese chicken rice recipe.

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