Stuffed Figs
Sample Dishes from Turkish Cuisine
Stuffed
Figs (İncir Dolması)
| Ingredients | Measure | Amount |
| Dried fig | 12 piece | 300 gr |
| Water | 1 1/2 cup | 300 gr |
| Hazelnuts | 1 cup | 120 gr |
| Sugar | 1/3 cup | 60 gr |
| Whipping cream | 8 tablespoon | 80 gr |
Preparation
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)
| Energy | 320 cal |
| Protein | 5,1 g |
| Fat | 14,7 g |
| Carbohydrates | 48,5 g |
| Calcium | 119 mg |
| Iron | 2,19 mg |
| Phosphorus | 117 mg |
| Zinc | 1 mg |
| Sodium | 24 mg |
| Vitamin A | 104 iu |
| Thiamine | 0,13 mg |
| Riboflavin | 0,06 mg |
| Niacin | 0,54 mg |
| Vitamin C | 0 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
Figs are grown
abundantly in the Aegean and Mediterranean regions. But the recipe comes from
the Central Anatolia regions.