Figs wrapped in prosciutto and kataifi

By: Greg Malouf, Lucy Malouf
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

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.
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.
Remove from the oven.
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

Figs wrapped in prosciutto and kataifi

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