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Figs intended for drying need to be of good quality. They are placed to dry for several days, and every other day they need to be turned. When they are dry, we pick a bay leaf and store them away. If we want dry figs without striš, we fumigate them with sulfur vapor. In order to do that, we need to arrange them into a krtol (tuber) which we then put on a stick. We prepare a steel barrel inside of which we place a paper with sulfur powder and light it. We place the prepared figs over it and leave them covered for approximately three hours. That is how we get sumporane smokve (sulfured figs).

Vela Puharić, V. (2008). Tradicijska kuhinja makarskog primorja Vrime prošlosti na pijatu budućnosti. Etnološka istraživanja, (12/13), 397-410.

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