Fattoush with chicken balls

Fattoush is an Arabic salad made with old bread and probably the panzanella version of Israel.

Do never throw away old bread, unless you give it to the chickens or swans in your neighbourhood. This salad is one of those good reasons to do this. Important is to keep the bread dry in a paper bag or towel to avoid molding.

For this salad you need a dressing based on buttermilk. If you mix 200 ml of half skimmed milk and 200 ml of Greek yoghurt and stir until you see little bubbles on the surface you get a less sauer home made buttermilk. Prepare this a few hours in advance and keep it in the fridge.

For 2-3p mix 300 grams of chicken meat with 1 small grated courgette, 2 chopped garlic cloves, 1 chopped shallot, 1 chopped small green spicy pepper, 1 table spoon of cumin, salt, 1 egg and some panko. Make 6 meatballs with this mixture. Bake in the oven at 180° in an oiled dish for 40 mins. Turn halfway.

Break a few slices of bread in smaller pieces. Put on baking paper on an oven dish. Add some olive oil, 2 chopped garlic cloves and 2 chopped shallots. Put in the oven 15 mins before finishing the meat balls.

Cut 10 radishes, 300 grams of cherry tomatoes, 1 small cucumber (without seeds- I eat them while preparing, !! no waste!!;-)) in equal cubes. Add a handful of chopped fresh parsley and a handful of chopped coriander.

Mix the dressing with 1 tea spoon of salt and a lot of black pepper. Add 1 table spoon of apple vinegar.

Use a big flat dish to serve the salad. Mix the vegetables with the bread and half of the dressing. Leave  for 10-15 mins so the bread becomes softer and the flavors mingle. Finish with sumak, 1 table spoon. Serve with the balls and the dressing.

Leftovers taste even better the day after.

This is fabulous food, believe me.


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