In the village of Lysos, located in the Paphos region, preparations are in full swing for the drying season of figs, a local delicacy known as maxilles. This traditional product is included in the UNESCO list of intangible cultural heritage.
Local cultural expert, Anna Tselepu, said that August is coming to an end and villagers are busy collecting and drying figs. She noted that in former times, figs were harvested in large quantities in Lysos and neighboring areas, and then sent to shops throughout Cyprus.
Tselepu emphasized that maxilles stand out from other dried figs not only because of their unique preparation method, but also because of their special taste. One of the distinguishing features is that the bottom of the figs is coated with olive oil, which helps them ripen.
The cooking process involves applying olive oil to the figs using a piece of wood wrapped in cotton. After six to seven days, the figs reach maturity. It is then left on the ground for one or two days to wilt, cut in half and dried in the sun for another three to four days.
The figs are then immersed in hot water with the fennel for a minute or two and then dried again for a day or two. According to Tselepu, the final product will be ready for cold winter evenings and is ideal as a meze along with walnuts and zivania.
Source: cyprus-mail.com
