Alice Zaslavsky's Fig Recipe: A Culinary Journey with Ancient Roots
As fig season reaches its peak, Alice Zaslavsky shares her exquisite recipe for figs with a pomegranate molasses drizzle on herbed labneh and pita chips. This dish not only celebrates the sweet, velvety fruit but also delves into the rich history of figs and yoghurt, offering a perfect blend of flavor and tradition.
How to Select the Perfect Figs
Choosing the best figs requires a hands-on approach. Alice Zaslavsky advises inspecting the bottoms of figs to assess their quality. Weigh them in your palm to find the heaviest specimens, which indicate juiciness. Turn them upside down to check the ostioles—the small openings where pollinators enter. A slight leakage with a sweet or sappy aroma is ideal, while a sour smell should be avoided. This method ensures you pick figs that are bursting with flavor and ready to be savored.
The Ancient History of Figs and Yoghurt
Figs are one of the oldest cultivated fruits, mentioned in sacred texts like the Torah, New Testament, Qur'an, and Bhagavad Gita. They appear in ancient art from Egypt, the Indus Valley, and across the Mediterranean and Middle East. Similarly, yoghurt has ancient origins, likely discovered accidentally during milk transport in animal skins. It evolved into various forms, from drinking yoghurt to labneh, a strained fresh cheese popular in Central Asia and the Levant.
Recipe: Figs with Pomegranate Molasses on Herbed Labneh and Pita Chips
This recipe serves four and combines creamy labneh with sweet figs for a light meal or stunning starter. Alice Zaslavsky recommends preparing components ahead for convenience.
Ingredients
- 10-12 sweet figs
- Pomegranate seeds (optional)
- Extra-virgin olive oil
- 500g natural yoghurt
- Salt, chives, dill, orange zest
- Pomegranate molasses, orange juice, olive oil, garlic
- Pita bread and olive oil for chips
Preparation Steps
- Make the Labneh: Line a sieve with muslin, add yoghurt, and drain in the fridge for 8-24 hours. Mix with salt, herbs, and orange zest.
- Prepare Pita Chips: Slice pita, brush with oil, season, and bake at 200°C until crispy. Store in an airtight container if made ahead.
- Create Pomegranate Drizzle: Combine pomegranate molasses, orange juice, olive oil, and garlic in a jar. Shake well and adjust seasoning.
- Assemble the Dish: Spread labneh on a platter, tear figs, and arrange on top. Drizzle with the pomegranate mixture, garnish with herbs and seeds, and serve with pita chips.
Versatility and Serving Suggestions
This dish is perfect for midweek dinners or as a vegetarian entree. When figs are out of season, substitute with persimmon, pears, or grapes. The labneh whey can be reused in smoothies or frozen for later use, minimizing waste.
Alice Zaslavsky's recipe highlights the beauty of seasonal produce and ancient culinary traditions, offering a delicious way to enjoy figs at their best.
