Turkish Burrata
Meal details
Burrata is the star of this inspiring recipe. Pomegranate molasses and hot butter enhance it without stealing the spotlight.
Course | Prep-time | Cooking Time | Yields | Hors D’oeuvres & Appetizers | 20 min | 3 min | 4-6 Servings |
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Ingredients | Metric | Imperial | 1. 3 green zucchini thinly sliced and grilled |
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2. Canadian Burrata | 400 g | 14 oz |
3. 6 fresh figs quartered | ||
4. Pastirma in thin slices | 150 g | 5 oz |
5. Homemade croutons | 250 mL | 1 cup |
6. Olive oil | ||
7. butter | 60 mL | 1/4 cup |
8. A dash of lemon juice freshly squeezed | ||
9.Freshly ground pepper to taste |
Preparation
Note: Arrange zucchini, cheese, figs, pastirma and croutons on a large serving platter. Drizzle with oil and pomegranate molasses. In a skillet, heat butter until it foams and turns a light hazelnut brown. Remove from heat and add a few drops of lemon juice. Drizzle the hot butter over the figs and croutons. Season with freshly ground pepper before serving.
Tips: Pastirma is a wonderful Turkish deli meat made of air-dried beef. You may substitute any other type of dried beef.Pomegranate molasses is a highly valued ingredient in Middle Eastern cooking. It is made by reducing a mixture of pomegranate juice, lemon juice and sugar until it becomes syrupy. You may substitute with a balsamic reduction to which you have added a few drops of freshly squeezed lemon juice.
Nutritional Information Per Serving
Energy: | Protein: | Carbohydrates: | Fat: | Fibre: | Sodium | 461 Calories | 21 g | 20 g | 34 g | 2.6 g | 807 mg |
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