Save Overripe Strawberries with this Roasted Strawberries with Sumac Recipe from Ottolenghi Simple
A simple summer dessert with bold flavor.
This simple, elegant dessert is a beautiful way to use sumac’s tangy brightness beyond savory dishes. Roasting strawberries brings out their natural sweetness, and the sumac adds a citrusy punch that pairs perfectly with the creamy, lemony yogurt base. Bonus: it’s make-ahead friendly and a great way to use overripe berries.
Recipe for Roasted Sumac Strawberries with Lemon Yogurt Cream
INGREDIENTS:
- 1 quart Greek-style yogurt
- 1+ cup powdered sugar
- salt
- 1/2 cup heavy cream
- 1 lemon (1 tsp fine zest, then 2 tbsp juice)
- 1-2 lbs ripe strawberries, hulled and halved lenghtwise
- 1 1/2 tbsp sumac
- 1/2 cup mint, sprigs with a few leaves finely shredded
- 1 vanilla pod, split lengthwise, scrape seeds out and keep pod
- 1/3 cup water
DIRECTIONS:
- Preheat oven to 425° F.
- Toss the strawberries with sumac, mint springs, vanilla pod and seeds, lemon juice, 1/2 cup powdered sugar, and water. Transfer to an ovenproof dish and roast for 20 minutes, tossing after 10 minutes, until soft and bubbling. Let cool to room temperature and discard mint sprigs and vanilla pod.
- Strain juices into a bottle.
- Mix yogurt with heaping 1/2 cup powdered sugar and 1/4 tsp salt. Transfer to a sieve lined with cheesecloth and set over a bowl. Tie cheesecloth into a bundle with string, weight it down with a heavy bowl, and refrigerate for 30 minutes. Extract as much liquid as possible so your are left with about 2 1/2 cups thickened yogurt. Discard liquid and transfer to a bowl. Stir in cream and lemon zest and store in fridge.
- To serve: Pour 3 tbsp of juices into the yogurt cream and gently fold to create pink ripples. Spoon rippled cream into bowls and top with strawberries. Pour juices over the top and garnish with shredded mint.
Yotam Ottolenghi's revelatory recipes for busy cooks. Pared-back brilliance!
Why We Like It:
Ottolenghi Simple brings Ottolenghi’s bold, Middle Eastern-inspired cooking into everyday life. The recipes are packed with flavor but pared down in effort—organized by how they’re simple, whether that’s 30 minutes, 10 ingredients, or one pan. If you're looking for a book to help you get more adventurous in the kitchen—without adding stress—this is it.
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