An introduction to the varied ingredients of Lebanese food, as taken from our second cookbook.

F big


Fig trees are to Lebanon what apple trees are to the UK – we’re lucky to have an abundance. In fact, so widespread are fig trees that many households end up with a glut of the fruit and need to preserve them. Thick, sticky fig jam is therefore another staple on our table, spread on flatbreads at breakfast time or served as a sweet accompaniment to cheese. It’s really easy to make your own and will keep for up to a month in the fridge after opening.

Take 200g green figs – slightly green ones are best as they are on the point of ripening and will have the strongest flavour.

Roughly chop, discarding the tops, and place in a pan with the juice of one lemon.

Simmer for about 5 minutes then add 200g granulated sugar and stir to dissolve, then bring to boil and simmer gently for about 5 minutes or until you have a jammy consistency.

Leave a little liqud in the mixture as the jam will thicken as it cools.

Transfer to sterilised jars and store in a cool, dark place until ready to use. Use generously!



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