Incir Tathsi Figs stuffed with walnuts

Incir Tathsi Figs stuffed with walnuts

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  • 3 to 4
  • Dairy free Fat conscious
  • 10 minutes, plus 2 hours' soaking time
  • 20 minutes
  • Spice Route Chenin Blanc 2012


  • 1¼ cups boiling water
  • 225 g whole dried figs
  • 60 g walnuts, coarsely chopped, plus extra for grating
  • 1 cup tea made with bay leaves, lemon juice, cloves, sugar and water to taste
  • 2-3 T honey (or sugar to taste)
  • 1 lemon, zested
  • Pomegranate rubies, to garnish

Cooking Instructions

Pour the boiling water over the figs and soak for 2 hours. Preheat the oven to 180°C. 

Hold the figs by their stalks and make a small incision in the soft end of each fig. Stuff the walnuts into the figs and place in an ovenproof dish, with the stalks facing upwards. 

Simmer the tea, honey or sugar and lemon zest for 10 minutes. Sweeten the syrup to taste with more honey or sugar. Pour the syrup over the figs and bake for 20 minutes. Serve hot or cold garnished with pomegranate rubies and grate over extra walnuts.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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