Pastourma (also spelled basturma) is seasoned, cured beef.
Ingredients
Makes 18
Step 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. 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. 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.
Step 2
Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat. Add figs. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.
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Reviews (8)
Back to TopDefinitely a do over. We used prosciutto and stuck with the feta and sage as called for. We served these as appetizers at our dinner party last night - there wasn't a scrap left. Great combination of flavors.
RhubleT
Denver, Co
1/24/2010
I liked this but i wasn't crazy about the Pastourma (the meat). I think i would have liked them more with proscuitto. Also, i can see that a zippier cheese would be nice. I couldn't really taste the sage or feta enough b/c the meat i had overpowered everything else. That said, i'll make these again and experiment to get it just right - it's an awfully good idea.
hepkat
1/15/2010
This was fantastic just as written. I made it, along with some homemade hummus, to start out a wonderful Greek meal. Yum. It's a "do again" for sure.
anorelius
6/25/2009
Entertained my friend's mother from Crete and she loved this. I used the brasaola and it was delicious just as written. Will definitely make again.
valsma1
PA
1/10/2009
Excellent, easy and a nice compliment to the menu. Made this with fresh figs - did a taste test tonight as it is one of the 7 dishes for New Yr's Eve. Will either add just a tad more Feta or even switch to Blue Cheese for an extra kick. I had the proscuitto sliced a bit to thin so will do two wraps around and instead use two small sage leaves one on each side. I know it will be a hit! Only made one for taste testing an hubby was looking for more! Thanks
Anonymous
Rhode Island
12/29/2008
Wonderful! Very Filling. I placed several on a bamboo skewer and seared them on both sides. I also tried a batch with Stilton Blue Cheese and it added a nice Tang for those who enjoy something a little more zippy. Will make and serve again.
blindpig
Cary, NC
11/2/2008
I recently served this at a cocktail party and it was an absolute hit. I also used proscuitto and half a leaf of sage and found that the flawors blended well. It is also really easy to do ahead of time and just fry them up a few minutes before serving.
Anonymous
Montreal
1/3/2008
This recipe was a snap to make and the flavors married nicely together. The sweet flavor of the figs was great with the salty flavor of feta and proscuitto. The sage is a must but I would only recommend using a half a leave as it can overwhelm the other ingredients. I served this at two different parties and got very positive comments.
Anonymous
San Francisco, CA
12/26/2007
