Recipe - Stuffed Fresh Figs

12 small Fresh figs
100 g Bulgur
50 g Raisins, soaked in water for
10 minutes
10 g Black olives, pitted and
coarsely chopped
1 small Bunch fresh coriander
One fourth teaspoon Cinnamon
1 pn 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 JEWISHFOOD digest V96 #60

Date: 24 Oct 96 05:48:08 EDT

From: Karen Snyder 100130.1562@CompuServe.COM