Poached Kalamata Figs

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I came across this perfect Mediterranean Diet snack and wonderful way to prepare dried figs years ago in a small village outside Kalamata. It as during the olive harvest, when dried figs are an important source of energy. But these were a treat I had never imagined, poached in salted water then sprinkled with oregano and roasted in embers. This is simpler. All you need is an oven!

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Poached Kalamata Figs

By Diane Kochilas

Prep Time 5

Cook Time 20

Servings POUNDS

Meze / Starters, Peloponnese, Recipes, Snacks, Vegan, Vegetarian

Prep Time 5

Cook Time 20

Servings POUNDS

Meze / Starters, Peloponnese, Recipes, Snacks, Vegan, Vegetarian

Ingredients

3 tablespoons Greek sea salt
2 pounds dried Kalamata figs
2 teaspoons dried Greek oregano
Freshly ground black pepper to taste

Instructions

Preheat the oven to 350F/170C.
Fill a medium-large sauce pan with 2 quarts of water and bring to a boil. Add the salt. When the water comes to a rolling boil, add the dried figs to the pot and poach for five minutes. Remove and drain.
Place the hot figs on a large sheet of parchment paper. Sprinkle with dried oregano and pepper. Wrap in the parchment, then in aluminum foil to form a tightly closed parcel. Bake the figs for 20 minutes. Serve warm.

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You can also smoke the figs in a home smoker instead of baking them, or do as the traditional cooks in Kalamata do and nestle the packets under hot embers in a fireplace (winter only!).

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Poached Kalamata Figs