Levantine cuisine · Desserts & Sweets

Mrabba Tine

Whole green figs simmered soft in anise syrup, sprinkled with sesame as a spoon preserve for coffee.

Ingredients · for 8 servings

• 1 kg small green figs
• 700 g sugar
• 1 tbsp lemon juice
• 1 tsp anise
• 1 cinnamon stick
• 2 tbsp sesame seeds
• 400 ml water
• 1 pinch salt

Instructions

1. Wash the figs, trim the stems to 5 mm, and prick each fruit several times with a needle so the syrup can penetrate; leave overnight in cold water with a pinch of salt.
2. Drain the figs, blanch in fresh water for 5 min, then let drain well – this removes the last bitterness.
3. Bring sugar, 400 ml water, cinnamon stick, and anise to a boil in a wide pot and boil vigorously for 5 min, until the sugar has fully dissolved.
4. Carefully add the figs and let simmer uncovered over low heat for 40–45 min without stirring – rather swirl the pot occasionally so the fruits stay whole.
5. Add the lemon juice and simmer for another 8–10 min, until a drop of the syrup on a cold plate holds its shape without spreading, and the figs are dark and glossy.
6. Toast the sesame seeds in a dry pan for 2 min until golden brown, sprinkle over the still-warm figs, and fill these along with the syrup into clean jars and seal.