This dessert was devised in the eastern pocket of the Black Sea coast — the lush, wet tea-growing region. The dried figs are first soaked in tea to soften them, stuffed with chopped nuts and baked in a syrup flavoured with the tea, honey, lemon and hay leaves or rosemary. The dish is served hot or cold, and it can also be made with milky tea or a mild aromatic tea and served with cream. In other parts of Turkey incir tatlısı is usually made with a sweetened milk syrup flavoured with rose-water.
© 1995 Ghillie Basan. All rights reserved.