Recipe for Melek Erdal’s Fig and Tahini Nut Crumble with Pomegranate Molasses | Middle Eastern Cuisine

Pomegranate molasses is a mesmerizing creation to observe. The process of transforming pomegranate jewels into molasses is not only humbling but also a testament to the dedication of preserving the enchantment and goodness of the pomegranate, ensuring its longevity and ability to travel. This versatile molasses can be used in salad dressings, marinades for meats and seafood, and in this case, to enhance the flavors of roasted figs, resulting in a delightful compote. The figs become even more exquisite as they rest, and over the course of a week, you can store the compote in the refrigerator and use it as a topping for granola or toast spread with curd cheese. Additionally, the tahini and nigella seed-infused crumble mentioned in this recipe will surpass all other culinary creations you’ve experienced.

Figs in Pomegranate Molasses and Tahini Nut Crumble

Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Serving Size: 4-6

2 tablespoons of caster sugar
3 tablespoons of pomegranate molasses
½ teaspoon of vanilla bean paste
Zest of 1 orange and the juice of ½ orange
Zest of ½ lemon
350g of figs (approximately 6-7 fruits), halved
2 plums, halved, stoned, and cut into thin wedges
1 apple, grated
3 tablespoons of honey

For the tahini nut crumble
100g of wholemeal spelt flour
50g of unsalted butter, chilled and cubed
30g of almonds, roughly chopped
70g of walnuts, roughly chopped
30g of shelled pistachios, roughly ground
50g of soft brown sugar
50g of tahini, plus extra for drizzling
10g of sesame seeds
5g of nigella seeds
A pinch of salt

For the spiced cream
⅛ teaspoon of ground cinnamon
½ teaspoon of vanilla bean paste
1 teaspoon of soft brown sugar
Zest of ½ orange
270ml of double cream

In a bowl, combine the caster sugar, pomegranate molasses, vanilla bean paste, orange juice, and both citrus zests. Add the halved figs, plums, and grated apple, and allow them to marinate while preheating the oven to 200C (180C fan)/390F/gas 6.

Place the fig mixture on a small oven tray, ensuring the figs are all cut side up. Drizzle the honey over them and roast for 30 minutes.

Meanwhile, prepare the crumble. Gently rub together the flour and butter until you have a rough mixture. Add the chopped nuts and sugar, stirring everything together. Drizzle in the tahini and continue rubbing the mixture roughly with your fingertips. Sprinkle in the sesame and nigella seeds, along with a pinch of salt, and stir well to combine.

Remove the roasted figs from the oven and allow them to cool, allowing the juices to thicken slightly.

Spread the nut mixture on a lined baking sheet, creating a layer about 1cm deep, and bake for 20 minutes, stirring roughly halfway through. Once out of the oven, let it cool completely before mixing it again. As it cools, the crumble will become crisp, resulting in delightful chunks and clumps.

To make the spiced cream, combine the ground cinnamon, vanilla bean paste, sugar, and orange zest in a bowl. Add the double cream and whip until soft peaks form.

To assemble the dish, place two generous spoons of the crumble in the bottom of each dessert bowl. Top each serving with two spoons of the spiced cream, followed by two fig halves and a few spoons of the fig sauce. Sprinkle the remaining nut mixture and citrus zest over the top, and finish with a drizzle of tahini.