The Syrian civil war is more
than a distant conflict for
Carol and Sharon Salloum.
The sisters, proprietors of
Sydney’s Almond Bar, grew up
visiting family in their father’s
village in western Syria, and
many of the family members
still live in Syria. Since 2011,
the war has made refugees of
5.5 million Syrians and
exposed 3.3 million children
to explosives. “It is vital for
us to ensure that all Syrians
are aware that we have not
forgotten them,” says Sharon.
It’s why the sisters are part of
Cook for Syria, a movement
that began in London in
2016 as a fundraising supper-
club paying tribute to Syrian
cuisine. It has since become
a global effort and has raised
more than $1 million for
UNICEF’s work in the region.
The Salloum sisters are part of
the #CookForSyria dinner at
Three Blue Ducks in Sydney’s
Rosebery on 18 June (which
includes more than 20 chefs,
Kylie Kwong and Matt Stone
among them) and they’ve
shared their sfouf turmeric
cake recipe in the soon-to-be-
published #BakeForSyriabook.
“It’s amazing to see the
support grow from all around
the world... to help children
affected by the Syrian crisis,”
says the book’s editor, Serena
Guen.cookforsyria.comHelping
hands
Turning food and
cooking into support
for children at risk
with the Cook for
Syria movement.FATAYER SABANECH AND JIBNEHSpinach and cheese pastries
MAKES 20-24 // PREP TIME 20 MINS // COOK 20 MINS#BakeForSyriafeatures sweet and savoury recipes from chefs
around the world, including Syrian-German cookbook author Dalia
Dogmoch, who shares these savoury pastries. “Keeping Syrian
recipes alive has become a personal wish of mine,” she says, “and
this initiative strikes a very personal note for my entire family and
me. These oval open-faced fatayers are my favourite variation.”Carol (left)
and Sharon
Salloum.20 GOURMET TRAVELLERNews
1 Add yeast and 1 tbsp sugar
to 60ml warm water and stand
for a few minutes. Place flour,
2 tsp salt and remaining sugar
in an electric mixer fitted with
the dough hook. Knead for
30 seconds, then add yeast
mixture, milk and oil. Knead
until thick and glossy (about
5 minutes), adding a little more
flour or oil if necessary. Knead
until smooth, then transfer to a
bowl, cover with a tea towel and
leave to prove for 30 minutes.
2 For the cheese filling, use a
fork to combine the cheeses,
parsley and mint. Add the egg
and oil and combine well.
3 For spinach filling, heat
vegetable oil in a frying pan
over medium heat and sauté
onions until soft and translucent.
Add spinach, walnuts, sumac,
lemon rind, nutmeg and ½ tsp
salt and pepper and mix well.
Cook until spinach wilts, then
transfer to a bowl and allow to
cool briefly. Add egg and olive
oil, and stir to combine.
4 Divide dough in half. Roll out
one piece on a lightly floured
surface to a 30cm round. Cut
into rounds with a 10cm cutter,
re-rolling if necessary. Repeat
with remaining dough. Press
each round gently into an oval
shape and place on 2 lightly
greased non-stick baking trays.
Place 2 tbsp cheese filling in the
centre of half the ovals, and
pinch opposite sides together
into a boat shape to contain the
filling. Repeat with spinach filling
and remaining pastries.
5 Preheat oven to 170°C. Brush
edges of pastries with a little
butter and bake until edges are
slightly golden (18-20 minutes).
Serve warm.This extract from#BakeForSyria
(Suitcase Media, hbk, £25) has
been reproduced with minor
GT style changes.1 tsp dried yeast
400 gm plain flour
2 tbsp caster sugar
150 ml lukewarm milk
60 ml olive oil
Melted butter, for brushing
CHEESE FILLING
50 gm Akkawi or kashkaval
(cow) cheese (if unavailable
use more of cheeses below)
50 gm mozzarella
100 gm feta
25 gm flat-leaf parsley,
finely chopped
15 gm mint, finely chopped1 beaten egg
2 tbsp olive oil
SPINACH FILLING
1 tbsp vegetable oil
1 onion, finely chopped
200 gm baby spinach, coarsely
chopped
50 gm chopped walnuts
1 tsp sumac
Finely grated rind
of 1 lemon
¼ tsp grated nutmeg
½ tsp white pepper
1 beaten egg
2 tbsp olive oil