Bastourma salad with Egyptian eggs - Turkish Cuisine

Ingredients



Salad



150 g 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 rings

180 g very thinly sliced bastourma

150 g goat's cheese

pinch of toasted and 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 or pomegranate molasses

6 fresh eggs

500 ml canola oil

100 g dukkah

100 g hazelnuts, toasted, peeled and crushed

40 g cumin seeds, toasted and crushed

40 g coriander seed, toasted and crushed

60 g toasted sesame seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.



Instructions



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 minutes exactly. Refresh under cold water and gently peel.



Dry the eggs, roll them in flour and deep fry in canola oil (preheated 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.