Mastic is a plant resin, often used in Greek cooking. It's name refers to it chewy, gum-like texture.
- 4 Genoa figs
- honeyed yoghurt, to serve
- toasted walnuts,
- toasted sesame seeds
- ground cinnamon
- brown sugar
- lemon juice
- dried rose bud
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Crush the almonds and walnuts in a food processor, then add sesame seeds and cinnamon. Separately pound the mastic with the sugar, then add to the nut mix.
Cut figs almost in half (keep the fig joined at the stem end). Spoon the mixture onto the centre of one half of the fig and press two halves gently together. Place figs on their side in a small baking dish.
To make the syrup, gently simmer water, sugar and lemon juice. Add rosewater and some dried rose buds and pour over the figs. Bake for about 10 minutes.
Serve with a dollop of honeyed yoghurt.