Kuru Incir Tatlisi (Poached Stuffed Figs)


  • 8 – 12 dried figs, stems removed
  • 1/2 – 3/4 cup (125 – 180 ml) finely chopped walnuts
  • 1/4 cup (60 ml) sugar
  • 1 tsp (5 ml) lemon juice


Poach the figs in enough simmering water to cover for 30 minutes.
Remove the figs, reserving the cooking liquid. Cut a slit in the figs
and stuff with the chopped walnuts. Meanwhile, dissolve the sugar in the cooking liquid and boil for 2 minutes. Remove from the heat and stir in the lemon juice. Pour the syrup over the figs and serve warm, chilled, or at room temperature.

Serves 4 to 6.

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