Name: Dates and Turkish ewe’s cheese
Yield: Serves 4 as a starter
Ingredients: salt and black pepper; 20 g whole almonds (skin on); 6 large Medjool dates (140 g in total); 75 g rocket; 1½ tsp pomegranate molasses; 20 g mixed purple and green basil leaves, and red chard leaves; 3 tbsp olive oil; 120 g lightly salted Turkish ewe’s cheese (or buffalo ricotta or buffalo mozzarella), broken or cut into pieces; a few leaves of dill

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Turkish grocers and supermarkets – there are many of them dotted around East and North-East London – offer a bountiful selection of fresh and flavoursome produce that you can never find in a normal supermarket. The vegetables are usually bursting with flavour, and you can also get some fantastic fresh breads and many dried products from all over the Balkans.

I go to the Turkish Food Centre in Dalston, near Ottolenghi in Islington, for their wonderful cheeses. There are, literally, d