Dried Fig Souvlaki Recipes
DRIED FIG SOUVLAKI
Pastourma (also spelled basturma) is seasoned, cured beef.
Provided by Michael Psilakis
Yield Makes 18
Number Of Ingredients 6
Steps:
- Using small sharp knife, cut stem from top of each fig, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fig. Fill slit in each fig with cube of feta cheese, then press opening closed. Place 1 slice of pastourma on work surface; top with sage leaf. Place stuffed fig at 1 end and roll up to enclose fig. Secure with toothpick. Repeat with remaining pastourma, sage, and figs. DO AHEAD: Can be made 1 day ahead.
- Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat. Add figs. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.
DRIED FIG SOUVLAKI
Make and share this Dried Fig Souvlaki recipe from Food.com.
Provided by Karen in MA
Categories Greek
Time 20m
Yield 18 pieces
Number Of Ingredients 6
Steps:
- Using small sharp knife, cut stem from top of each fig, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fig.
- Fill slit in each fig with cube of feta cheese, then press opening closed. Place 1 slice of pastourma on work surface; top with sage leaf.
- Place stuffed fig at 1 end and roll up to enclose fig. Secure with toothpick. Repeat with remaining pastourma, sage, and figs. DO AHEAD: Can be made 1 day ahead.
- Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing.
- Pour enough oil into large skillet to cover bottom. Heat over medium-high heat.
- Add figs. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.
Nutrition Facts : Calories 20.9, Fat 0.1, Sodium 0.8, Carbohydrate 5.4, Fiber 0.8, Sugar 4, Protein 0.3
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DRIED FIG SOUVLAKI RECIPE | BON APPéTIT
2008-04-07 Using small sharp knife, cut stem from top of each fig, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fig. …
From bonappetit.com
Servings 18Author Michael Psilakis
From bonappetit.com
Servings 18Author Michael Psilakis
- Using small sharp knife, cut stem from top of each fig, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fig. Fill slit in each fig with cube of feta cheese, then press opening closed. Place 1 slice of pastourma on work surface; top with sage leaf. Place stuffed fig at 1 end and roll up to enclose fig. Secure with toothpick. Repeat with remaining pastourma, sage, and figs. DO AHEAD: Can be made 1 day ahead.
- Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat. Add figs. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.
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