Figs wrapped in prosciutto and kataifi

Figs wrapped in prosciutto and kataifi

By
From
Arabesque
Serves
6
Photographer
William Meppem

Partnering sweet fresh figs with creamy mascarpone and salty, piggy ham is a classic and delicious combination. Here they are briefly baked in a kataifi nest, which provides an extra crunch. The combination of hot juicy figs, salty ham, and cold melting mascarpone makes a stunning luscious starter.

Ingredients

Quantity Ingredient
6 medium lemons, zest and flesh finely chopped, plus 100 ml juice extra
2 tablespoons salt
4 garlic cloves, finely minced
100ml cider vinegar
1 tablespoon fresh ginger, finely grated
1 teaspoon cardamom seeds, finely ground
1 teaspoon coriander seeds, finely ground
1/2 teaspoon chilli flakes
225g brown sugar
200g fresh dates, stoned and chopped small

Method

  1. Wrap the base of each fig with a slice of prosciutto. With a small sharp knife, make a small cross over the top of each fig, and gently squeeze the base of the fig, so it opens out like a little flower.
  2. Carefully divide the kataifi into 12 long sections and brush liberally with the melted butter. Wrap it around the fig, leaving just the pointed top of the fig protruding. Bake the figs on the top shelf of a preheated 200°C oven for 8 minutes, or until the pastry is golden-brown.
  3. Remove from the oven.
  4. Serve with a blob of fresh mascarpone stuffed into the top of the fig and a grind of fresh black pepper.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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