• Almond and Fig

Updated: Jun 18, 2020


Ingredients



1 package frozen phyllo dough thawed For the filling 1 bag frozen spinach thawed 1 cup crumbled feta 1 red onion minced (you can sautée it or leave it raw) Salt and pepper to taste A few grates of fresh nutmeg Zest of one Lemon 2 tsp sumac 2 tbls pine nuts Nigella seeds or sesame seeds and flaky salt (optional) Olive oil for brushing

Filling: Squeeze the spinach until all the water comes out you can do that using a couple of paper towels. Add salt, pepper, nutmeg, sumac, feta, pine nuts, onions, lemon zest.

Directions:


Take 1 sheet of filo dough (make sure to cover the remaining sheets with a clean kitchen towel to prevent them from drying) Cut the sheet of phyllo into 3 even strips and brush with olive oil. Fold each strip in half creating a double layer. Place one teaspoon of the filling along the short side of the rectangle and roll creating a cigar ha! Brush the top with olive oil and add a Sprinkle of nigella seeds and flaky salt on top if you want to be fancy u know. Brush, fill, roll and repeat until you are done it goes by so fast. Line the cigars in a parchment lined baking sheet and bake in a 350 oven for about 20 min until golden and crisp.



Dipping Sauce: 1 cup Greek yogurt 1/4 cup crumbled feta Juice and zest of one Lemon A drizzle of olive oil Whirl all ingredients in a blender or a mixer until smooth and fluffy Tip: Phyllo dough gets soggy after it sits out for a while just reheat in a toaster oven and enjoy

* These cigars are freezer friendly. Freeze them in a one sheet pan until frozen solid. Once frozen, pack in a freezer reusable bag. Don't defrost, reheat in a 350 oven until crisp and heated through 15-20 minutes.



  • Mai


My grandmother growing up always ate sweet and savory things combined together. Flavors my young self didn’t really appreciate or understand. Teta would eat avocados with jam or Labaneh with honey or dibis (often grape molasses). But as I got older, these flavors stayed in the back of my memory, I developed my palette to truly enjoy this combination too. Here is a simple holiday treat of creamy Labaneh crostini topped with my cranberry and Seville marmalade compote and finish with a drizzle of olive oil. But as opposed to my fresh cranberry recipe (on my website) i actually cooked the cranberries for this crostini. My daughter Julia caught on to this idea early on but her sweet and savory combo consists of one bite tacos and one bite ice cream or cake. I will stick to my teta ‘s palette because teta knows best. We don’t always have to come up with new recipes, repurpose exiting ones to truly enjoy what’s in season is so fun too.

For my Orange Blossom, Seville Marmalade & Cranberry Fresh Relish

For this recipe I cooked down the relish:

Ingredients:

  • 1 orange peeled and diced

  • Zest of the orange

  • 12 Oz fresh cranberries washed

  • 1/2 tsp orange blossom

  • Add 2 tbls of Seville orange marmalade **, you can also add marmalade or maple syrup or honey. Adjust the sweetness to your liking

  • 1 baguette sliced and toasted

  • honey and olive oil to drizzle

Directions for this cooked version:

In a heavy pot add the cranberries, diced orange, and marmalade, mix to combine. Bring the mixture to a boil and turn the heat down to low and simmer until all cranberries burst, stirring often. If mixture is too dry add few tablespoons of orange juice at a time. Simmer for 20 minutes until mixture is bubbly. off the heat add the orange zest, and orange blossom water. Stir to combine.

let mixture cool before you top you toasted crostini with labaneh and then a dollop of the cranberry relish. Add a drizzle of honey and olive oil to finish.

This salad combo hits all of my favorite flavor notes. Sweet, savory and tangy if I can accomplish this flavor profile in every meal I will retire naaa kidding. This flavorful Holiday

Salad is full of flavor and texture. Fresh firm fuyu persimmons , fresh citrus, crispy and slightly bitter radicchio that’s complemented by the earthy beets and fruits, crunchy toasted pistachios, and salty feta cheese. Running out of adjectives here lol. but the dressing is prob my fav part. I make a jar full and leave it in the fridge. Its a tangy-sweet fresh pomegranate and sumac vinaigrette. That compliments all the sweets and slightly bitter flavors that are going on in the Holiday salad


INGREDIENTS





* 3-4 cups baby kale and or arugula

* 1 cup radicchio chopped

* 2 fuyu persimmons cored + cut into wedges

* 2 blood oranges peeled and thinly sliced

* 3 Roasted beets cut into wedges

* 1/2 cups fresh pomegranate seeds

* 6 ounces Greek feta cheese

* 3 tbls chopped pistachios


Pomegranate sumac dressing

* 1/4 cup 100% pomegranate juice

* 1 tablespoon honey

* 1/3 cup extra virgin olive oil

* salt + pepper to taste

* 1/2 tsp of sumac

Mix all together in a jar to combine

Toss with salad right before serving



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© 2018 by Almond & FIG