For the Souvlaki:
18 1-inch cubes Real California fresh Mozzarella or 1-inch Real California bocconcini
1/4 cup minced fresh parsley
3 tablespoons soy sauce
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
For the Burrata-Ganoush:
2 medium globe eggplants (about 1 1/2 pounds)
1/3 cup sesame tahini paste
1/4 cup olive oil
Juice of 1 lemon
1 tablespoon minced garlic
3/4 cup Real California stracciatella or burrata cheese
1 to 2 teaspoons salt, to taste
1/4 teaspoon pepper, to taste
For the Batter:
1 cup all-purpose flour
1/2 cup rice flour
2 tablespoons za’atar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
About 2 cups sparkling water
1 tablespoon lemon juice
For the Salad:
4 ounces baby arugula
1/2 fennel bulb, very thinly sliced crosswise
1/4 cup halved Kalamata olives
1/4 cup thinly sliced red onion
2 medium red radishes, thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
To assemble:
Vegetable oil, as needed
1 cup rice flour
6 4-by-6-inch beet-flavored lavash
Special equipment: 6 6-inch bamboo skewers, soaked in water
To make the Souvlaki: Place Mozzarella cheese in a medium bowl. In a separate bowl, combine parsley, soy sauce, oregano, salt, and pepper. Pour parsley mixture over cheese, mix well, and refrigerate, covered, for 2 hours.
Arrange Mozzarella cheese skewers, 3 pieces per skewer, and refrigerate.
To make the Burrata-Ganoush: Preheat a griddle over medium-high heat. Cook eggplants on griddle, turning often, until eggplants are very soft, charred on all sides, and have lost about half their original size and collapsed. Remove to a bowl, cover, and allow to cool to room temperature.
When cool enough to handle, remove charred skin from eggplants. In the bowl of a food processor, combine eggplant flesh, tahini, olive oil, lemon juice, and garlic and process to a chunky puree. Transfer to a bowl and fold in stracciatella cheese. Add salt and pepper to taste and set aside.
To make the Batter: In a medium bowl, whisk all-purpose flour, rice flour, za’atar, baking soda, salt, and pepper. Add sparkling water and lemon juice, whisking until just combined (a few lumps is okay).
To make the Salad: In a large bowl, combine arugula, fennel, olives, onion, and radishes. Add oil, lemon juice, and salt and toss gently until evenly coated. Set aside.
To assemble and serve: Preheat a griddle over low heat. Meanwhile, add vegetable oil to a medium saucepan, enough to come halfway up the sides, and heat to 350°F. Line a platter with paper towels.
Lightly dust each souvlaki skewer with rice flour, then coat with batter and fry, holding skewer in oil a few seconds to allow a crust to form before releasing. Cook until golden, 2 to 3 minutes. Transfer to the prepared platter.
Heat lavash on the griddle until soft and warm. Arrange lavash on serving plates and spread burrata-ganoush on top. Top with salad and souvlaki.
Recipe courtesy of Rebecca Peizer, All Things Culinary, Napa, Calif.
Fresh Mozzarella Category Winner, 2024 Great Mozzarella Showdown
