5 Ingredients or Fewer

Turkish Figs with Anise and Walnuts

by:
November 29, 2010
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Turkish Figs with Anise and Walnuts
  • Makes as many as you want
Author Notes

These TSA approved nuggets will satisfy all travelers, young and old. These sweet and savory, soft and crunchy treats are always in my travel bag whether flying, on a long roadie, or even when we go camping. I've written down the basic ingredients and method, but these are also great with a chunk of a nice salty cheese (I love roquefort) shoved inside if you are just packing for an afternoon picnic and can keep them cool for a few hours. If you make the basic version, they will keep well for weeks in an air-tight container, and are also great to keep around the house to nibble with an afternoon cup of tea, or for the kids as an after school snack. Cheers - S —Oui, Chef

What You'll Need
Ingredients
  • Dried Turkish, or domestic Calmyrna Figs
  • Walnut halves, roasted
  • Anise seeds
  • Roquefort cheese (optional)
Directions
  1. Lightly toast the anise seeds in a small pan over medium heat until just fragrant. If your walnuts are raw, roast them on a cookie sheet in a 350? for about 8 minutes.
  2. Cut the hard stem from the top of the figs and discard. Slice each fig almost through along the horizontal "waist" of the fruit and open the fig to accept the anise seeds and a piece of walnut (and cheese, if using).
  3. Sprinkle a pinch of anise seeds inside the fig, top with a piece of walnut, and then close the hinged top of the fig back over the filling, pressing to make sure all your goodies stay intact. That's it!
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  • AntoniaJames
    AntoniaJames
  • Oui, Chef
    Oui, Chef
  • casa-giardino
    casa-giardino
  • luvcookbooks
    luvcookbooks
  • aargersi
    aargersi
Oui, Chef
I am a father of five, who recently completed a two year professional hiatus during which I indulged my long held passion for cooking by moving to France to study the culinary arts and immerse myself in all things French. I earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the Bordeaux L’Ecole du Vin. About six months ago started "Oui, Chef", which is a food blog that exists as an extension of my efforts to teach my children a few things about cooking, and how our food choices over time effect not only our own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences through the blog, I hope to inspire other families to start spending more time together in the kitchen, cooking healthy meals as a family, passing on established familial food traditions, and perhaps starting some new ones.

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13 Reviews

Nick R.
Nick R. June 14, 2013
Dried figs are sinfully good. This is a great road trip snack. The cheese puts this over the top. Simple and beautiful. Delicious Chef.
 
Oui, C.
Oui, C. June 17, 2013
Thanks, Nick! I'm leaving town next week on a diving trip and a bag of these are going with.
 
neighome
neighome August 5, 2012
I substituted fennel seeds for anise seeds, since that's what I had in the pantry. They were a big hit at my picnic. I'd like to try again with anise to compare. Thanks oui chef, for this simple delight!
 
Oui, C.
Oui, C. August 5, 2012
The flavor will be pretty much the same, but as the anise seeds are a bit more delicate, they are a little easier on the teeth than fennel seeds. Glad you liked them!
 
AntoniaJames
AntoniaJames December 9, 2010
I do this with fresh figs (don't halve them . . . just remove the stem end and stuff a walnut half and anise seeds inside) and then put them in jars with rum, or brandy, or whiskey (my favorite) poured over them. Then I forget about them for 8 or 10 weeks, that is, until the December holidays. The figs taste great. The booze tastes great. I recommend it. ;o)
 
Oui, C.
Oui, C. December 15, 2010
Mmmmm.....love the way you think AntoniaJames, just about everything tastes better macerated in a little booze. You're my hero! - S
 
AntoniaJames
AntoniaJames December 15, 2010
And just about any booze is better when it's had fruit soaking in it for a few weeks or months. Makes the cold winter nights so much more pleasant. I've been known to glaze a holiday quick bread or two in a light syrup made with that fruity brandy. ;o)
 
Oui, C.
Oui, C. December 2, 2010
I love the image you've evoked here aargersi...they do look like oysters, don't they? Thanks! - S
 
casa-giardino
casa-giardino December 1, 2010
I would go a little further and bake them. As a child in Italy, these, together with cestnuts, were our holiday treats.
 
Oui, C.
Oui, C. December 2, 2010
Great idea, especially if you've opted to put a little cheese in the center of each fig. YUM.
 
luvcookbooks
luvcookbooks December 1, 2010
luv it, saved it, will serve it for xmas or new years
 
Oui, C.
Oui, C. December 2, 2010
Thanks! I'm sure you'll really enjoy them.
 
aargersi
aargersi November 30, 2010
Love simple, love the flavors - they look like fruit oysters with a nut pearl.