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
Yields 4 - 6 servings
turkish burrata

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

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.

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Nutrition

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
Vitamin C: 32 %
Vitamin B6: 28 %
Riboflavin: 27 %
Phosphorus: 25 %