Made this last year for a special friend, and nailed it my first time making this easy and delicious jam! Use a whole honey wheat bread spread it on both sides, add a couple of slices of prosciutto and manchego cheese, and cook panni or grilled cheese style, you won’t be disappointed. Make a large batch and freeze for future use!
I’ve always had a fascination with Middle Eastern Cuisine from Greek to Persian, the range of spices has left my palate begging for more. So next week I’ll be showcasing a few of my middle eastern favorite dishes. But for now I have a recipe for Lebanese Fig Jam, which is a popular staple in Lebanon. What separates Lebanese Fig Jam from ours (US) is ground Mastic which can be found in Greek or Middle Eastern stores. Mastic extract comes from a tree similar to the pistachio family.
If you can’t find Mastic then anise seeds or star anise will work, just make sure to dry roast before you grind then to a powder, and by dry roasting you will bring out the intense aroma and flavor of anise, or any other seed or nut. Roast before you use and you will notice a clear difference.
So I made my Lebanese fig jam and…
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