Stuffed fresh figs

Yield: 12 Servings

Measure Ingredient
12 smalls Fresh figs
100 grams Bulgur
50 grams Raisins, soaked in water for 10 minutes
10 grams Black olives, pitted and coarsely chopped
1 small Bunch fresh coriander
¼ teaspoon Cinnamon
1 pinch Ground cloves
1 tablespoon Lemon juice (fresh is preferable)
1 tablespoon Olive oil

Source: Jewish cooking class taught by Bilha Widman Soak the raisins in water for 10 minutes, then drain. Soak the bulgur in water for 20 minutes, then drain and let dry well.

Separate the coriander leaves from the stems. Coarsely chop the coriander leaves. (The stems are not used in this recipe.) Add the coriander, raisins, olives, spices, lemon juice, and olive oil to the bulgur. Mix well, and let stand for at least 1 hour.

Wash the figs. Cut the stem off, if necessary. At the stem end, make 2 crosswise cuts which don't go all the way through the fruit. The result should be that the fruit is in quarters that are still attached.

Fill each fig with about teaspoonful of the filling. Serve and enjoy! Notes: When I tasted the filling after preparing it I thought it wasn't sweet enough, but the teacher assured me the figs were sweet, so the filling didn't have to be sweet. She was right! We ate these figs as an appetizer; I'm sure they would also make a good dessert (maybe then you'd want to drizzle some honey over them?).

Posted to JEWISH-FOOD digest V96 #60 Date: 24 Oct 96 05:48:08 EDT

From: Karen Snyder <100130.1562@...>

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