Turkish Burrata
Burrata is the star of this inspiring recipe. Pomegranate molasses and hot butter enhance it without stealing the spotlight.
- Prep: 20 min
- Cooking: 3 min
Ingredients
- 3 green zucchini thinly sliced and grilled
- 14 oz (400 g) Canadian Burrata
- 6 fresh figs quartered
- 5 oz (150 g) pastirma in thin slices
- 1 cup (250 mL) homemade croutons
- Olive oil
- Pomegranate molasses
- 1/4 cup (60 mL) butter
- A dash of lemon juice freshly squeezed
- Freshly ground pepper to taste
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Preparation
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: | 461 Calories |
| Protein: | 21 g |
| Carbohydrate: | 20 g |
| Fat: | 34 g |
| Fibre: | 2.6 g |
| Sodium: | 807 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 25 % / 276 mg |
| Phosphorus: | 25 % |
| Riboflavin: | 27 % |
| Vitamin B6: | 28 % |
| Vitamin C: | 32 % |
