from Meze by Diane Kochilas
3 tbls. salt
2 lbs dried Greek figs, preferably dark Kalamata figs
2 tsp. dried oregano
½ tsp. freshly ground black pepper (optional)
1. Preheat the oven to 350 degrees. Place 8 cups of water in a large pot. Toss in the salt. Bring to a rolling boil. Add the figs to the pot and blanch for 5 minutes until plump and soft.
2. Place the hot figs on a large sheet of parchment paper. Sprinkle with the oregano and a little pepper, if desired. Wrap in the parchment, then in aluminum foil to form a tightly closed parcel. Bake the figs for 20 minutes. Serve warm.
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