Walnut-Stuffed Figs and Almond-Stuffed Apricots

İncır & Kayisi Dolmasi


Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

More than half the world’s dried figs and dried apricots come from Turkey, so of course we have to stuff them. Turkey is the fourth-biggest producer of walnuts in the world, and the number-eight almond producer. So of course they’d be the best nuts for the stuffing.


  • 500 ml (9 fl oz/2 cups) milk
  • 1 ci


Heat the milk, cinnamon stick and cloves in a saucepan over medium heat and bring to the boil. Remove from the heat. Remove the stalks from the figs. Rest the figs in the warm milk for 30 minutes.

Preheat the oven to 180°C (350°F/Gas 4).

Roughly chop the walnuts. Remove