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.
Corfu's distinctive fig speciality made from dried figs, grape must or spirits and aromatic spices.
Prep Time
30 minutes
Cooking Time
No cooking
Serves
8
Difficulty
Easy
Dietary Tags
Vegetarian, Vegan, Gluten Free
true
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.
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
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.
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.
Recipe Story / Corfu Connection
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.