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.

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.

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.

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.