This ancient form of the well-known stuffed wine leaves is first mentioned in the ancient Greek play “The Acharnians“ by the Athenian playwright Aristophanes in the 5th century BC. There must have been plenty of versions of the stuffing - this specific one , a sweet dish with honey, is said to be a classic from Athens.
The fig leaves are edible and the whole dish is astonishingly tasty, although I would add some more honey or, alternatively, pieces of dried fruits.
You need:
10 fig leaves
1 cup (120g) wheat flour
1 ounce (30 g) lard or butter
4 tbsp milk
1 egg yolk, honey
Have you seen my cookbook “GARUM - Recipes from the Past“ yet? It features historical dishes ranging from Ancient Mesopotamia to the Renaissance. And if you like, visit me at trullocicerone... or on instagram at @trullocicerone.
Music: Balzan Groove Kevin MacLeod (incompetech.com)
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