We love the fresh and dried figs. Tangör Tan, who has been pursuing good products and producers for Mikla for years in all corners of Anatolia, wrote about different ways of drying, storing and eating figs.
Kara Efe, Dürdane, Morgüz, Poplar, Sarılopa, Bardacık, Sarı Zeybek, Eggplant, Göklop, Yeşilgüz, Karayaprak, Khorasan, White Sickle, small pitchers, Maples, gooseberries … That’s all of them and many more Turkey’s different, and so fine fig varieties. But of course, if you ask an Aegean person, he will take a short cut by saying “eaten”. Aegean people with a comfortable disposition do not want to think about the different names of figs. On the other hand, the fruit is actually the name given to the fresh form of fig. If you visit the Aegean between July and September, you will find plenty of fruits.
I think the best way to eat figs is in the early morning, freshly picked from the tree. The local people call the fig eaten in this way “Sabah doctor”. Figs collected in the morning are more delicious. In addition, local people believe that two figs eaten before breakfast strengthen the metabolism and protect against diseases.
