The special way we ate dried figs was called “Taabuzt”, which is a mixture of flour made from wheat, check peas, etc.. Olive oil is poured on a mixture of the flour in a plate. The brown mixture is then mixed until it is homogenous and looks like the brown paste-like shown in the picture below. A fig is then opened and a small amount of the wheat paste is put inside. A piece of flat Berber bread called aghrum is eaten with wheat laden fig. So good!
I still miss eating the succulent and cool fresh figs
that I picked early in the morning. While leaving in the USA, I have from time to time bought dried figs that were harvested in California, Turkey, or Greece. My favorite dried figs are those from Greece and which I buy from Caputo, popular grocery stores around and near Chicago. In fact, Caputo Fresh Market stores are my Mecca.
So was I surprised to be served dried figs when I flew business class from Manchester to Chicago last week? Very much so! When the stewardess presented me with the desert plate, I could not believe my eyes: Dried figs, crackers, cheese, and a date. Below is a
picture of the desert called, “Gourmet Cheese Plate”, described as an assortment of fine cheeses with garnishes.
Life has many surprises. The steawardess must have observed my enjoying of the figs. Soon, she brought me a second serving of the desert.