Poached Kalamata Figs with Oregano

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I came across this perfect Mediterranean Diet snack and wonderful way to prepare dried figs years ago in a small village outside Kalamata. It as during the olive harvest, when dried figs are an important source of energy. But these were a treat I had never imagined, poached in salted water then sprinkled with oregano and roasted in embers. This is simpler. All you need is an oven!

Course meze

Cuisine Greek, Greek cuisine, Mediterranean diet

Keyword Diane Kochilas, dried figs, oregano

PREP TIME 5 minutes

COOK TIME 20 minutes

SERVES 2 POUNDS

Ingredients

3 tablespoons Greek sea salt
2 pounds dried Kalamata figs
2 teaspoons dried Greek oregano
Freshly ground black pepper to taste

Instructions

Preheat the oven to 350F/170C.
Fill a medium-large sauce pan with 2 quarts of water and bring to a boil. Add the salt. When the water comes to a rolling boil, add the dried figs to the pot and poach for five minutes. Remove and drain.
Place the hot figs on a large sheet of parchment paper. Sprinkle with dried oregano and pepper. Wrap in the parchment, then in aluminum foil to form a tightly closed parcel. Bake the figs for 20 minutes. Serve warm.

Notes

You can also smoke the figs in a home smoker instead of baking them, or do as the traditional cooks in Kalamata do and nestle the packets under hot embers in a fireplace (winter only!).