Name: Sykomaida
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 500 g soft dried figs, stalks removed; 60 ml ouzo or raki; 2-3 tbsp grape must or petimezi, as needed; 1 tsp fennel seeds, lightly crushed; 1/2 tsp ground fennel; 1/4 tsp ground cumin; 1/4 tsp freshly ground black pepper; Finely grated zest of 1 orange, optional; 50 g walnuts, roughly chopped, optional; Clean fig leaves, vine leaves or baking parchment for wrapping

About Sykomaida

Sykomaida is one of Corfu's most distinctive traditional foods: a dense, aromatic fig paste or 'fig cake' made from sun-dried figs, grape must or spirit and spices. Traditionally shaped into patties and wrapped in leaves, it is quite unlike a conventional baked cake.

Ingredients

500 g soft dried figs, stalks removed
60 ml ouzo or raki
2-3 tbsp grape must or petimezi, as needed
1 tsp fennel seeds, lightly crushed
1/2 tsp ground fennel
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
Finely grated zest of 1 orange, optional
50 g walnuts, roughly chopped, optional
Clean fig leaves, vine leaves or baking parchment for wrapping

Method

If the figs are very firm, soften them briefly with a splash of warm water, then dry thoroughly.
Finely chop or pulse the figs in a food processor until they form a coarse, sticky paste.
Add the ouzo or raki, fennel seed, fennel, cumin and black pepper. Add enough grape must or petimezi to make a cohesive mixture rather than a wet paste.
Mix in orange zest and walnuts if using.
With damp hands, form into flat round patties.
Traditionally the patties are placed on fig leaves and allowed to dry. For a practical home version, wrap loosely in baking parchment and leave in a cool, dry place until firmer, then refrigerate for safe storage.
Slice thinly to serve.

Plan your visit

Recipe tips

This is a modern home adaptation of a traditional sun-drying process. Do not attempt prolonged room-temperature storage unless using a tested preservation method.
Corfiot recipes vary: some use must, others ouzo, raki or mastiha, and additions can include walnuts or orange peel.
Black pepper and fennel are important to its unusual savoury-sweet character.

What to serve with it

Slice thinly and serve with coffee, ouzo or brandy, or pair it with Corfiot cheese and cured meats. It also works well on a winter cheese board.

The story behind the dish

Sykomaida, literally associated with fig paste or fig bread, is a characteristic Corfiot speciality rooted in preserving the island's fig harvest. Traditionally the mixture was shaped into patties, dried and wrapped in fig, vine, walnut or chestnut leaves. Its combination of fruit, alcohol and peppery spices makes it far less sweet than many modern desserts.

Where to try it in Corfu

Sykomaida is more often found as a traditional product than as a restaurant dish. Look for locally produced versions in Corfu Town's market and specialist food shops. Eucalyptus Taverna in Agios Stefanos on the north-east coast has also featured sykomaida as part of a Corfiot seasonal salad, demonstrating how this traditional fig speciality can be used in contemporary island cooking.

Sykomaida