Eiz Eddin is from Yabroud, Syria. After Assad’s army pushed the Free Syrian Army outside Yabroud in November 2013 he had to flee. First he went to Lebanon, then Turkey and finally he managed to reach Greece were he believed that finally his rights as a refugee will be recognised. Unfortunately he reached the borders of Greece when the crossing of Syrians was already regulated. The refugees were given a number and until their turn to cross would come they had to wait. Eiz Eddin’s turn to cross never came.
He lived in a tent for months in the makeshift camp of Idomeni in the Greek-Macedonian border. Soon he realised that his best option was to apply for the EU-managed asylum relocation program. After six months of waiting he was relocated to Galati, Romania. There we met for the first time after Idomeni and I asked from him to cook something that he used to cook when he was a student of Mechanical Electronics in Aleppo University.
He told me: “As a student I lived alone and did not have much free time so I needed to cook something which was fast, nutritious and delicious, so this food combines all three!”
Fried Chicken livers Yabroudi style
- 700 grams of chicken liver
- 1 lemon
- 1 onion
- 1 tin of mushrooms
- olive oil
Wash the meat. Cut the onion and fry it with a little olive oil. When soft add the meat and the tinned mushrooms for a few minutes until the meat is cooked. Add the salt, the pepper and the coriander. Finally add as much lemon juice on it as you like.
Accompany with yoghurt, salad and bread and enjoy!