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STUFFED FIGS

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STUFFED FIGS

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Ingredients

Adjust Servings:
18 large fresh or dried figs
Olive Oil
The Filling
1 medium onion chopped finely
Olive Oil for frying
1 whole chicken breast cut into 1/4 inch cubes
1/4 teaspoon freshly ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
pinch ground cloves
Salt
The Sauce
100 grams tamarind paste (3 1/2 oz) can be purchased in health food store or Middle eastern store
4 tablespoons Brown Sugar and juice of half a lemon can be used instead of tamarind paste
2 fresh or dried figs
1 litre ice water
2 1/2 tablespoons Brown Sugar
Features:
  • Gluten Free
Cuisine:
  • Serves 6
  • Medium

Ingredients

  • The Filling

  • The Sauce

Directions

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The Filling

  1. Fry the onion in a small amount of olive oil.
  2. Add the cubed chicken and spices.
  3. Stir until the chicken turns white.
  4. Adjust seasonings.
  5. Remove from heat.
  6. Cool.
  • * For a vegetarian version, substitute mushrooms for the chicken. Chef Basson recommends a combination of button and oyster mushrooms.

The Sauce

  1. Dilute the tamarind paste in a saucepan with a little hot water.
  2. Chop the figs and add them.
  3. Add the water, cinnamon and brown sugar.
  4. Bring to a boil.
  5. Cook until reduced and all flavors have melded.
  6. Remove from heat.
  • * Tamarind comes from the Hebrew: ~tamar hindi~, meaning Indian fig.

Assembly & Cooking

  1. If using fresh figs, open the tops and hollow them out with a little spoon, taking care not to rip the edges or bottom.
  2. If using dried figs, simply massage the fig with your fingers to soften and cut a little slit at one end (no need to remove anything).
  3. Fill with stuffing mixture and close the slit over the stuffing so it doesn’t show.
  4. Fresh figs: Add to the pot only for the last 10 minutes of cooking the sauce.
  5. Dried figs: cook for 15-20 minutes, taking care not to let the sauce burn or dry out.
  6. Sauce should be thick like syrup.
  7. You can take out the figs and reduce the sauce to the desired consistency before serving.
  8. Add sugar if the sauce is to tart for you.

Moshe Basson

Our story begins in 1960, when a young boy named Moshe Basson celebrated the holiday of Tu Bishvat (the new year of the trees) by planting a small Eucalyptus plant in the yard of his parents’ home in Jerusalem. The years past, the Basson Family moved away, and the tree grew tall and strong. Under this very tree the First Eucalyptus restaurant was opened by the Basson Family.

Focusing on local and regional produce and cuisine, it drew instant attention, and among its patrons one would find Supreme Court judges, cabbies, University Professors, and local shop workers alike.

Moshe Basson, utilizing his schooling in agriculture and passion for studying ancient script, has incorporated into the restaurants kosher menu many dishes that are based on foods eaten for many centuries in this region.  In time, he became an authority on herbs and edible wild plants indigenous to this region, and their culinary uses.

As the Eucalyptus restaurant changed, grew and gained an even larger following of both Israelis and visiting tourists, Moshe continued to bring the message of local food to the world, winning several food competitions, was nominated for an honorary “Slow Food” prize, and continuing the family tradition by bringing his son, Ronny, into the management team of the restaurant.

Chefs 4 Peace

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