We like to consume figs fresh, but the main production takes place by drying the fig, our consumption culture. First of all, figs are not collected from trees and dried; It dries on the tree itself. It begins to dry in August, and at the end of the same month it falls to the soil with the help of the wind. In some regions, villagers help the tree fall by gently irrigating or shaking it. After the figs poured into the soil are collected, they are lined up in the fates (cloths) laid on the soil. Figs, which dry even more under the sun for a few days, become ready for consumption.

If you go to the coastal part of the Aegean, instead of the cloths laid on the ground, you will see structures called “crayfish” that are at least half or one meter high and in the form of six sieves and can breathe. Again in the coastal Aegean, after the figs are dried, they are subjected to a dipping (in other words, dipping) technique. Dried figs placed in wicker baskets are dipped several times in boiling salted water in copper cauldrons and removed. Some fig producers throw a few branches of bay leaves or thyme into this water. The dipped figs are placed in the crayfish to dry again, and they are turned over every 2-3 days to dry thoroughly.

The producers who grow figs mostly have olive groves and therefore olive oil. In this way, they make medicine from fig and olive oil. They fill the figs in the jar and add enough olive oil to cover them. They keep the jar in the shade for 3 months. When winter comes, they eat one of the figs in the jar before breakfast. They say that figs prepared and consumed in this way significantly strengthen the immune system and therefore they are not sick.
Sometimes they put figs to sleep in fresh milk. First, dried figs are cut into thin slices lengthwise. At that time, the milk is started to be heated. When the milk boils on a stone, it is taken from the heat and chopped figs are added and crushed thoroughly with the help of a fork. By adding the remaining hot milk to the crushed figs in hot milk and mixing it with a fork, the figs are distributed homogeneously everywhere. This mixture is then left at room temperature for 1 hour. In the meantime, the hot fig milk starts to cool and freeze and take the form of pudding. At the end of an hour, this fig milk dessert is put in the refrigerator and left for 5 hours to cool. At the end of this period, the milk dessert, which has cooled down, is cut into baklava slices and served.

Pine honey is mostly produced in the Aegean, especially in Muğla and its surroundings. Pine honey is one of the most special honeys in the world, created jointly by insects and honey bees living on the redwoods of this region and called “basra” (marchelina hellenica). Oak honey is also available in other countries. It is one of the honeys referred to as “forest honey” in Lebanon, Spain, Portugal and even Germany. We are mostly in Thrace. Bees also come to the insect outbreak that accumulates on the acorns and their leaves from late July to October.
It is actually a delicious recycling story among wood honey, insects and bees; one’s waste is evaluated by the other. Moreover, wonderful honeys come out. Now, the question is, are we making the most of it ?!
Honey does not deteriorate easily (if it is natural, it is quite natural to crystallize over time), but wood honey can last for a long time, especially without its consistency or crystallization.

Pine honey is mostly produced in the Aegean, especially in Muğla and its surroundings. Pine honey is one of the most special honeys in the world, created jointly by insects and honey bees living on the redwoods of this region and called “basra” (marchelina hellenica). Oak honey is also available in other countries. It is one of the honeys referred to as “forest honey” in Lebanon, Spain, Portugal and even Germany. We are mostly in Thrace. Bees also come to the insect outbreak that accumulates on the acorns and their leaves from late July to October.
It is actually a delicious recycling story among wood honey, insects and bees; one’s waste is evaluated by the other. Moreover, wonderful honeys come out. Now, the question is, are we making the most of it ?!
Honey does not deteriorate easily (if it is natural, it is quite natural to crystallize over time), but wood honey can last for a long time, especially without its consistency or crystallization.

The producers who grow figs mostly have olive groves and therefore olive oil. In this way, they make medicine from fig and olive oil. They fill the figs in the jar and add enough olive oil to cover them. They keep the jar in the shade for 3 months. When winter comes, they eat one of the figs in the jar before breakfast. They say that figs prepared and consumed in this way significantly strengthen the immune system and therefore they are not sick.
Sometimes they put figs to sleep in fresh milk. First, dried figs are cut into thin slices lengthwise. At that time, the milk is started to be heated. When the milk boils on a stone, it is taken from the heat and chopped figs are added and crushed thoroughly with the help of a fork. By adding the remaining hot milk to the crushed figs in hot milk and mixing it with a fork, the figs are distributed homogeneously everywhere. This mixture is then left at room temperature for 1 hour. In the meantime, the hot fig milk starts to cool and freeze and take the form of pudding. At the end of an hour, this fig milk dessert is put in the refrigerator and left for 5 hours to cool. At the end of this period, the milk dessert, which has cooled down, is cut into baklava slices and served.

We like to consume figs fresh, but the main production takes place by drying the fig, our consumption culture. First of all, figs are not collected from trees and dried; It dries on the tree itself. It begins to dry in August, and at the end of the same month it falls to the soil with the help of the wind. In some regions, villagers help the tree fall by gently irrigating or shaking it. After the figs poured into the soil are collected, they are lined up in the fates (cloths) laid on the soil. Figs, which dry even more under the sun for a few days, become ready for consumption.

If you go to the coastal part of the Aegean, instead of the cloths laid on the ground, you will see structures called “crayfish” that are at least half or one meter high and in the form of six sieves and can breathe. Again in the coastal Aegean, after the figs are dried, they are subjected to a dipping (in other words, dipping) technique. Dried figs placed in wicker baskets are dipped several times in boiling salted water in copper cauldrons and removed. Some fig producers throw a few branches of bay leaves or thyme into this water. The dipped figs are placed in the crayfish to dry again, and they are turned over every 2-3 days to dry thoroughly.