Preparations underway in Paphos village as cured fig season beckons

Preparations are underway in the Paphos district village of Lysos for the drying and production of the area’s cured figs, commonly known as ‘maxilles’, which are on the island’s Unesco list of tangible cultural heritage.

Local cultural expert Anna Tselepou told the Cyprus News Agency (CNA) that as August draws to a close, local people are now drying the figs harvested from the trees.

She added that the figs in days gone by were cured in large quantities in Lysos and the surrounding areas, before being transported to shops in Cyprus’ large towns and cities.

She went on to explain that maxilles are “different from other salted figs on the market because they differ in the way they are prepared, but also in their taste”.

One difference, she explained, is that Lysos residents grease the lower part of the fig with olive oil, causing it to ripen.

Traditionally, cotton is tied to a piece of wood which is then dipped in olive oil, which the villagers then smear onto the bottom of the figs. Six or seven days thereafter, the figs are usually ripe.

Once collected, the figs are spread on the ground for a day or two until they wither, before being cut in half and left in the sun for another three or four days.

Then, they are placed in hot water with fennel for a minute or two, before being re-dried for another day or two.

Tselepou said the final product will then be “ready for the cold winter nights”, and that it is “considered the best meze together with walnuts and zivania”.