Kymi Dried Figs
Kymi dried figs are a recognized product by the European Union with Protected Designation of Origin (PDO) since 1994 and Protected Geographical Indication (PGI). They have great nutritional value, rich in calcium (100g of dried figs contain 162mg of calcium), tannins, carotenoids, copper, selenium, zinc, dietary fiber for smooth intestinal function, prebiotics, antioxidants, phenols, low in fat, potassium for regulating blood pressure, muscle cramps, and headaches (100g of dried figs contain 640mg of potassium), magnesium for the proper functioning of our nervous system, and iron to help individuals with anemia (100g of dried figs contain 2.03mg of iron). They are also rich in folic acid, which is beneficial for women during menstruation, pregnancy, and lactation.
In the Bible, it is mentioned that the Garden of Eden had a fig tree where Adam and Eve covered their bodies with fig leaves. In ancient Greece, figs were the third most important fruit after olives and grapes and were associated with the worship of the goddess Demeter, who was said to have offered them to mortals as a gift, as well as the god Dionysus. In ancient Greece, figs were offered for consumption to athletes before the Olympic Games and were given as prizes to the winners. The inability to preserve this fruit for a longer period led to the method of drying, which had a longer shelf life. Thus, it became a significant source of income for the ancient Athenian state. Cleopatra, whose favorite fruit was the fig, died from a snake bite hidden in a basket of figs that were offered to her.
In modern times, there are many large cooperatives that continue to follow this traditional drying method, as the entire process is done manually.
Kymi dried figs are not only used in pastry, such as spoon sweets, cereal bars, cookies, and jams but also in cooking, with various cheeses, salads, sweet and sour sauces, as well as in meat dishes such as beef, lamb, pork, chicken, and game. They are also excellent as a snack and pair well with herbal teas that enhance their flavor.
In Kymi, the land of figs, during August, all the houses, rooftops, balconies, and courtyards are filled with wooden trays of figs drying in the sun, preparing them for winter. Every house has at least one large fig tree that produces hundreds of figs. My father also makes dried figs every year using the traditional process we use at home. Read step by step with care and passion. It is a tradition, and we know the method well.
Let's also see how St. Stephen of Agron (Stefanos tis Agros) in Mentuli of Kymi makes them.
Tiganopsomo Kymis
As far as I can remember from my childhood in the village, significant images are etched in my memory of the moments spent kneading the tiganopsomo dough. What joy it brought us! Early in the morning, my grandmother would head to the village oven to get yeast (back then, we didn't have those convenient yeast packets). And so, the beautiful process would begin. "It shouldn't rise too much!" she would press it gently with her hands, creating small indentations with her fingers. Meanwhile, we would secretly take bits of dough (as if she wouldn't notice) and play, shaping little rolls or mimicking my grandmother Panayiota's movements. Later, it was time for the frying pan... a drizzle of olive oil, the bread placed on the pan, and my grandmother would constantly turn it (to ensure it cooked evenly, she would say).
We would take our places on the divan, eagerly awaiting the plain tiganopso?mo served with petimezi (grape molasses) or tiganopsomo filled with feta cheese. The feta was sparingly grated, as my grandmother would say, "It's not a cheese pie." The exhaustion from playing, the warm tiganopsomo, and the cozy warmth of the fireplace... oh my! One by one, sleep would overcome us, fully satisfied.
Here are our ingredients:
- 1/2 kilogram of all-purpose flour
- 1 packet of dry yeast
- 2 tablespoons of olive oil
- 2 tablespoons of vinegar
- 1/2 tablespoon of sugar
- 1/2 teaspoon of salt
- 1 1/2 cups of lukewarm water
- 1/2 kilogram of grated feta cheese
Dried Figs
It's fig season now, and everyone in my homeland is gathering figs to dry them for the winter. We use dried figs in salads, meat dishes, vegetable rice, and even as a side for a cozy evening by dipping them in tea. The process I will describe is the one my father has been using for years, ensuring that there are no worms or pests. Let's see the steps:
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