Turkish Burrata Recipe

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 Burrata is the star of this inspiring recipe Turkish Burrata Recipe

Burrata is the star of this inspiring recipe. Pomegranate molasses and hot butter enhance it without stealing the spotlight.

Prep. Time 20 mins
Cooking Time 3 mins
Yields 4 to 6 servings


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


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.


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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