Dried Figs, the Cretan Way
Figs are a beloved fruit in Crete, enjoyed for their natural sweetness in every season—fresh or dried.
In summer, every household makes its own batch of sykomarides. These sun-dried figs, often filled with walnuts and raisins, are a treasured Cretan treat during fasting periods, but they also make an excellent meze for tsikoudia.
Ingredients:
-
Figs
-
Dried bay leaves
Method:
We score the figs and press them lightly by hand to flatten them a little. Then, we place them on a tray and spread them out under the sun, covering them with a net or muslin cloth to keep flies away.
They remain in the sun until they are well dried—about ten days.
At night, we bring them inside so that moisture doesn’t get to them.
Each morning, we turn them over to ensure they dry evenly on both sides.
Once ready, we press them together by hand and store them in a jar along with dried bay leaves.
Sykomarides: sun-dried figs.
Lena Igoumenaki
President of the Cretan Cuisine Festival Association
Cretan Cuisine Festival
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