The Sleeping Figs

İncır Uyutmasi


Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

While shepherds watched their flocks by night, all seated on the ground, they also soaked their figs in milk, and then some sleep they found.That’s essentially the back story of this dish. I love its name—the Sleeping Figs—because it suggests the gentle process of warming the milk and resting the pudding overnight.

A version of this dessert, called teleme, has been a typical goat herder’s snack popular for thousands of years in northwestern Anatolia. They’d milk their goats, add a few drops of sap from fresh figs to the milk, mix it for a few minutes and let it set into yoğurt. Then they would slice fresh figs through it. Of course, that restricted the pleasure to early autumn, when figs are at their best. Our version uses cow’s milk, walnuts and dried figs to make a healthy breakfast for all seasons.