Taïm Burrata

Appetizer

Taïm Burrata

Recipe By:

Iyad Abou Gaida

Recipe Origin:

Lebanon

Preparation Time:

15 mins

A bold Levantine twist on an Italian classic, this burrata dish combines the earthy flavors of za’atar spice, the tangy sweetness of pomegranate molasses, and the richness of Taïm extra virgin olive oil. Perfect as a mezze, appetizer, or light meal, it’s best enjoyed with warm bread, crisp vegetables, fresh herbs, and pomegranate seeds.

Ingredients

Lebanon, Italy, Mediterranean

Taïm Burrata

  • 1 fresh burrata ball
  • 1 tbsp pomegranate molasses (or substitute with Balsamic vinegar)
  • 2 tbsp Taïm extra virgin olive oil
  • 1 handful of heirloom cherry tomatoes, halved

Garnish

  • Sea salt, to taste
  • black pepper, to taste
  • 1 tbsp za’atar spice blend (or substitute with Sumac)
  • 2 tbsp pomegranate seeds
  • 1 tbsp toasted pine nuts (optional)
  • Fresh basil or mint leaves

Cookwear Used

Cutting Board
Skillet
Colander

INSTRUCTIONS

  • Prep the Burrata: Place the burrata on a serving plate and gently tear it open to reveal the creamy center.
  • Prep the Tomatoes: Wash and halve the heirloom cherry tomatoes.
  • Toast the Pine Nuts (Optional): Heat 1 tablespoon of Taïm olive oil in a small skillet over medium-high heat. Add the pine nuts and toast for 2–3 minutes, stirring frequently, until golden brown. Remove from heat and set aside.

Plating

  • Scatter the halved cherry tomatoes around the burrata.
  • Drizzle with pomegranate molasses and Taïm extra virgin olive oil, allowing the flavors to seep into the cheese.
  • Garnish with a generous sprinkle of za’atar, pomegranate seeds, fresh basil or mint, and the toasted pine nuts.
  • Finish with sea salt and black pepper to taste.

Notes:

  • Enjoy immediately with warm Lebanese Pita bread or crusty bread for scooping.
  • This dish is a perfect balance of creamy, tangy, and aromatic celebrating the bold, fresh flavors of the Mediterranean and Levant.