Fig ataif with orange-blossom syrup
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Serves
4
Cooking Time
Prep time 10 mins, cook 20 mins
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150 gm
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pistachio kernels
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For deep-frying:
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rice bran oil
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8
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perfectly ripe green figs
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To serve:
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crème fraîche
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| Ataif batter |
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5 gm
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dried yeast
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1 tsp
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caster sugar
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200 gm
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plain flour, sieved
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| Orange-blossom syrup |
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500 gm
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caster sugar
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Juice
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and peeled rind of ½ a lemon
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1
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cinnamon quill
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1 tbsp
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orange-blossom water
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1
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For ataif batter, combine yeast, sugar and 100ml warm water in a bowl and stand in a warm place until foamy (4-5 minutes). Add flour and 250ml warm water, stir until smooth and stand in a warm place until you are ready to fry (10-15 minutes).
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2
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For orange-blossom syrup, combine sugar, lemon juice and rind, cinnamon and 300ml water in a saucepan, stir over high heat until sugar dissolves, then bring to the boil. Reduce heat to medium, simmer until slightly thickened (8-10 minutes). Add orange-blossom water and cool to room temperature.
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3
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Meanwhile, preheat oven to 180C. Scatter pistachios on an oven tray, roast until light golden (3-5 minutes), cool, then coarsely chop.
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4
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Preheat oil in a deep-fryer or deep-sided saucepan to 175C. Dip figs one at a time in batter and deep-fry until golden and crisp (1-2 minutes). Remove with a slotted spoon and dip them into the syrup, making sure they get a good drenching, then scatter with pistachios and serve with a good dollop of crème fraîche and extra syrup to the side.
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This recipe is from the February 2010 issue of Australian Gourmet Traveller.
RECIPE Jordan Theodoros, Aquacaf
PHOTOGRAPHY William Meppem
STYLING Geraldine Munoz and Lisa Featherby