Comments on: Sykomaitha: Greek Fig Cakes

By: Fig season and lady peas

Fig season and lady peas — Wed, 31 Aug 2011 23:57:22 +0000

[...] I’ve got orders for fig oat bars and fig and coconut truffles. I’m studying sun-dried sykomaitha from Corfu. I’m hustling a new goat’s milk trade in time for fig and ricotta ice cream [...]

By: Jeffery

Jeffery — Sat, 06 Dec 2008 06:53:55 +0000

Where do you get fig leaves, if you’re sans fig tree?

By: hank

hank — Wed, 23 Apr 2008 18:42:40 +0000

They are technically edible, but are pretty rough. I just use them as a natural wrapper that adds a cinnamon-like flavor to the fig cake.

By: Debbie

Debbie — Wed, 23 Apr 2008 17:07:03 +0000

Are the fig leaves edible ? If so how do you fix them?

By: Sam Sotiropoulos

Sam Sotiropoulos — Thu, 17 Apr 2008 05:10:43 +0000

Sykomaitha… it’s been a while since I’ve had these… They were my grandfather’s favourite field snack! Well done Hank!

By: NorCal Cazadora

NorCal Cazadora — Tue, 15 Apr 2008 12:26:14 +0000

I can testify: They were delicious with ouzo – a combination responsible for derailing my productivity on Sunday afternoon. But I agree they’d make a fantastic winter food. I also thought they’d be great to take hunting – compact and calorie-dense. Sans ouzo, of course.

By: hank

hank — Mon, 14 Apr 2008 19:36:44 +0000

Very funny! You can’t quite tell from the photo, but that’s Plomari ouzo in the top picture.

By: Peter

Peter — Mon, 14 Apr 2008 18:24:14 +0000

Great dessert Hank and one I’m not familiar with. I have everything available except fig leaves!

As you know, fresh figs are always best eaten “as is” so this would have to be a winter dessert.

I’m not sure what other Ouzo is available down there but look for smaller brands, like Plomari…not as sweet as “12″ and it’s a purer product.