5 Ingredients or Fewer

Turkish Figs with Anise and Walnuts

by:
November 29, 2010
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

  • Makes as many as you want
Ingredients
  • Dried Turkish, or domestic Calmyrna Figs
  • Walnut halves, roasted
  • Anise seeds
  • Roquefort cheese (optional)
In This Recipe
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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Review
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.