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Classic Turkish Cooking

By Ghillie Basan

Published 1995

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When fresh, a golden nectar oozes from the deep purple skin of the fig, inside which is a flaming-red soft flesh. Unripe green figs impart a delicate honey flavour when cooked with sugar, to make a unique syrupy jam, yeşil incir reçeli. And in Bursa an unusual winter jam is made with dried figs and pine nuts, kuru incir reçeli. Dried figs are also used in compotes, stews and desserts.