Stuffed Figs with Bay Leaves

İncir tatlısı


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

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.


  • 8 oz/225 g dried figs
  • ½ pint/300 ml boiling water
  • 1 teaspoon strong or mild scented tea-leaves

For the filling

  • 2 oz/60 g walnuts, coarsely chopped
  • 1 oz/30 g almonds, coarsely chopped

For the syrup

  • 8 fl oz/250 ml tea
  • 2-3 tablespoons honey or sugar
  • zest of 1 lemon, grated
  • 2-3 bay leaves


  • Preheat oven to 350F/Mark 4/180C
  • Leave the tea-leaves to infuse in the boiling water for a few minutes, then strain the tea into a bowl. Add the figs to the hot tea and soak for at least 6 hours.
  • Drain them and reserve 8 fl oz/250 ml of the tea. Hold the figs by their stalks and make a small incision in the soft end of each one. Mix the nuts, then stuff them through this hole to fill out the figs and place them, stalk upwards, in an oven-proof dish.
  • Now make the syrup. In a pan, bring the tea to the boil with the lemon zest, honey and bay leaves. Reduce the heat and simmer for about 10 minutes. Sweeten the syrup to your taste with more honey. Pour the syrup over the figs and bake in the oven for 20 minutes.
  • Serve hot or cold.