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Whole fig jam or mrabba el-teen kwez

"Abou enek" or figs with peduncle
“Abou enek” or figs with peduncle

The whole fig fruit is preserved with its peduncle (tail) and serves as a very sweet dessert. Mastic and geranium leaves are added to the jam to enrich its taste and aromatize it.

Ingredients:

1 kg of small sized white figs

500 g of sugar

1 liter of water

Juice of 1 lemon

4-5 pebbles of gum Arabic (mastic), grounded

5 geranium leaves, washed

1 cup of sesame seeds, roasted

Preparation:

  1. Rinse the figs and drain them. Dry them with a cloth before cooking and make sure you keep the peduncle (tail)
  2. In a cooking pot, prepare the syrup by heating the sugar and water over medium fire
  3. When the syrup starts boiling, remove the froth when formed and add the figs
  4. Keep stirring gently with a wooden spatula until the mixture boils again and begins to thicken
  5. Add the lemon juice, gum Arabic and geranium leaves and stir for 10 mns
  6. When the jam is thick enough, stir-in the sesame seeds and turn the fire off
  7. Remove the geranium leaves and pour the jam in sterilized glass jars. Make sure the figs are fully covered with syrup
  8. Close the jars tight and turn them upside down to avoid the formation of air pockets. Leave to cool overnight
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Recipes

Fresh figs jam

Green and black figs make delicious jams
Green and black figs make delicious jams

Fresh fig fruits are processed into a spreadable jam, great for sandwiches and healthy energetic snacks. To make one 1 kilo of fig jam, you need:

Ingredients:

1 kg of small sized white figs

600 g of sugar

Juice of 1 lemon

4-5 pebbles of gum Arabic (mastic), grounded

5 geranium leaves, washed

1 cup of sesame seeds, roasted

The color of fig jam depends on the fruits color
The color of fig jam depends on the fruits color

Preparation:

  1. Rinse the figs and drain them. Make sure they are dry before trimming their peduncles (tails)
  2. In a heavy-bottomed cooking pot, layer the figs and sugar starting with a layer of sugar in the bottom and leave to soak overnight
  3. On the next day, bring the mixture to boil while continuously stirring with a wooden spatula to completely dissolve the sugar and avoid it from sticking to the pot sides and bottom
  4. Add the lemon juice as soon as the mixture starts boiling and remove froth when it is formed
  5. Incorporate the mastic and the geranium leaves and boil for 30 mns
  6. When the syrup starts evaporating, add the roasted sesame and stir for few more minutes until the jam has thickened. Remove away from fire
  7. Let cool down before pouring the jam into sterilized glass jars and closing tight. Don’t forget to remove the geranium leaves
  8. Refrigerate after opening

 

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Food Tourism Activities Mouneh

Drying and steaming figs

fig.
White dried figs

Food drying is one of the oldest methods used to preserve food for later use; the low moisture content of the foods prevents bacteria, fungus and yeast growth and prolongs the fruit shelf-life. Mature figs are harvested during the peak season; they are rinsed under cold running water and then drained. The natural and authentic way to sun-dry figs is to open them flat and place them skin-side down on green broom branches (wezzel in Arabic). Broom branches ensure air circulation around the fruits and avoid molding during the drying process. These branches are cut green and pressed with a wooden board prior to use, to make sure they are well flattened. The figs are left to dry in the sun for a week (according to the weather); they are covered during the night to protect them from dew.

To make sure dried figs last longer without spoiling, they are subjected to another process known as steaming or “tehbil” in Arabic.

The infusion of herbs and spices used to steam figs
The infusion of herbs and spices used to steam figs

Ingredients: 

2 kg of dried figs

1 tsp of anise seeds, 1 tsp of clovers and a handful of bay leaves wrapped together in cheesecloth

2 liters of water.

Preparation:

  1. In a large cooking pot, bring the water to boil
  2. Add the cloth with the spices inside
  3. Place the figs in a stainless steel colander
  4. Submerge the colander in the water for 3 seconds, 3 times
  5. After the third plunge, spread the figs on a cloth to dry away from the sun

In addition to prolonging the storage life of the figs, the steaming process with the spices adds flavors to the fruits.

fig
Black dried figs