Dried Fig Souvlaki

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READY IN: 20mins
Recipe by Karen in MA

from www.epicurious.com Pastourma (also spelled basturma) is seasoned, cured beef.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing.
  5. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat.
  6. Add figs. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.

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