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A colorful and ornate dish filled with roasted figs, garnished with a few pomegranate seeds and a hint of fresh herbs. The figs are caramelized and arranged neatly on a decorative plate, showcasing a rich glaze that highlights their texture and colors.
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Meat Stuffed Figs Recipe

Prep Time1 hour 15 minutes
WORK TIME30 minutes
Cuisine: Middle eastern
Servings: 8 yields

Ingredients

  • 25-30 Figs

For the filling:

  • 300 g Ground beef/lamb
  • 2 Onions chopped
  • ½ tablespoon Garam masala/Baharat
  • ¼ cup Ground almonds
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon Sumac
  • 2-3 tablespoons Olive oil
  • Zaatar/thyme leaves
  • 2-3 tablespoons of the fig filling

For the sauce:

  • 3-4 tablespoons of the fig filling
  • 2 tablespoons Pomegranate molasses/syrup
  • 2 tablespoons Date syrup
  • 3-4 tablespoons Olive oil
  • Salt to taste
  • Pepper to taste
  • Zaatar leaves

Instructions

  • DIRECTIONS
    1. Preheat oven to 180C (350F). Prepare large round baking dish and set aside.
    2. Prepare the filling: In a medium sized pan heat olive oil. Add chopped onions and sauté until golden, about 10 minutes.
    3. Add the meat and cook on high heat, while breaking it apart for about 5 minutes. Add the spices, almonds, zaatar and mix. Transfer to a bowl and allow to cool.
    4. Prepare the figs: cut the top of the figs, then using a spoon, scoop out the flesh of the figs. Place all the flesh in a bowl for later.
    5. Take about 2-3 tablespoons of the flesh and add the meat mixture and mix. Fill each fig with the meat mixture.
    6. Arrange the figs in the baking pan and cover the fig "lid".
    7. Prepare the sauce: place all sauce ingredients in a bowl, add the fig flesh and mix until combined.
    8. Pour over the figs.
    9. Cover the dish with foil and bake for 30 minutes. After 30 minutes remove the foil and bake for another 15 minutes.
    10. Serve!

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