Tunnels are used for the drying process, especially in the plain and mountain villages between Aydın and Denizli. This technique I mentioned differs again when it goes further east than Aydın. The 1 – 2 meter high tunnels are covered with nylon and open at both ends, like a simple greenhouse. Dried figs resting on a cover at the bottom of the tunnels dry up thanks to the prevailing winds blowing from the open East-West end. In the meantime, homogeneous drying is achieved by checking the figs from time to time and turning them over. However, figs are never, ever checked after dark. Because a light source is needed to control it, light attracts flies and insects like a magnet in just a few minutes. Flies can leave their eggs in the fig and cause the fig to be mothed and spoil rapidly.
Now we dried the fig. So how should he eat? If you ask me, dip the dried figs directly into the roasted sesame seeds and put it in your mouth. But of course there are other ways. For example, you can open the heart of a fig and fill it with walnuts grown in the mountains. They sometimes put peanuts in the area. In this way, they first dip into tahini and then thirst. Another way is to put the dried figs on the stove in the winter, heat them slightly, and then dip them in thirst.
