Stuffed Figs

Sample Dishes from Turkish Cuisine

Stuffed Figs (İncir Dolması)

Dried fig12 piece300 gr
Water1 1/2 cup300 gr
Hazelnuts 1 cup120 gr
Sugar1/3 cup60 gr
Whipping cream8 tablespoon80 gr


Remove stems of figs. Make holes in centers of figs with index fınger (or with a teaspoon). Combine chopped nuts and sugar. Fill figs with nut fılling. Arrange in a shallow pan with fılled sides up. Add water. Cover and simmer for 30 minutes. Remove from heat; cool. Arrange on a serving plate. Top with whipped cream. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy320 cal
Protein5,1 g
Fat14,7 g
Carbohydrates48,5 g
Calcium119 mg
Iron2,19 mg
Phosphorus117 mg
Zinc1 mg
Sodium24 mg
Vitamin A104 iu
Thiamine0,13 mg
Riboflavin0,06 mg
Niacin0,54 mg
Vitamin C0 mg
Cholesterol0 mg

Regional Characteristics:

Figs are grown abundantly in the Aegean and Mediterranean regions. But the recipe comes from the Central Anatolia regions.