Crispy Brussels sprouts afelia from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon (page 186) by José Andrés

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried barberries soak at least 30 minutes or overnight.

  • bernalgirl on March 02, 2026

    This combination of flavors was a hit although I “uncheffed” the recipe itself. It calls for two yogurt sauces, top and bottom, plus I was out of barberries, so I added crushed the coriander to the dill and garlic confit yogurt sauce that is spread across the serving plate, layered the Brussels sprouts, and topped with a drizzle of pomegranate molasses in place of the honey and barberries. The flavors absolutely sing! However next time I will roast or pan-char the Brussels sprouts, as deep frying them at home results in a mess without much benefit in flavor. I also might top with crushed pistachios for added texture.

  • twoyolks on February 12, 2025

    Fried Brussels sprouts are always tasty and the combination of the yogurt and the dressing worked really well. I did think that the yogurt was a bit too acidic and could've used more honey. I also drizzled some pomegranate molasses over it which helped tame the acid a bit.

  • MissKoo on November 17, 2024

    Side dish served for group Cookbook dinner. The person who prepared them said these are absolutely amazing immediately after being fried. Unfortunately she had to cook them several hours ahead and they got a bit too crispy being reheated under the broiler. Still very tasty. She made them again the next day and suggested 1. toasting the coriander seeds for enhanced flavor, and 2. using pomegranate seeds instead of barberries. We really didn't notice the barberries at all. Currants might a substitute also. We all loved the coriander dressing.

  • Logan92995 on November 09, 2024

    These tasted great, but fell slightly short of the actual thing. Wasn't overly keen on the coriander seeds; I don't mind them, but they are much more subtle in the dish at the actual restaurant.

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