On 24 May, Israeli and Palestinian Moslems, like their co-religionists the world over, will be celebrating the birthday of the Prophet Mohammed. Considering first of all that Mohammed enjoyed sweets and especially enjoyed dishes that contained figs, it seems appropriate to give two recipes for two just sweet enough celebratory dishes based on these delicious fruits.

Hot Goose Liver with Figs and Raspberry Vinegar
A dish by Israeli chef Israel Aharoni

4 slices of fresh goose liver. each about 2 cm. thick
2 Tbsp. chives, cut thinly
salt and freshly ground pepper

For the figs:
6 purple figs, halved
3 tsp. melted butter
3 tsp. of sugar
freshly ground black pepper

For the sauce:
1/2 cup raspberry vinegar
2 Tbsp. sugar
1/2 tsp. fresh ginger, chopped
1/2 tsp. coriander seeds, crushed

On the cut part of each fig, spoon over 1/2 tsp. the melted butter and on that sprinkle 1/2 tsp. of the sugar. Overall sprinkle just a bit of black pepper.

Prepare the sauce: Put all ingredients in small saucepan, cook and reduce until the sauce thickens somewhat. Strain and keep warm.

Heat a stick-proof skillet over a high flame. Salt and pepper the goose liver slices and when the skillet is hot, place the slices in it and fry on both sides until browned and crispy. Set aside to keep warm.

Place the fig halves under a preheated hot grill, cut sides up, until they surfaces caramalize gently.

Place three of the fig halves on each of four serving plates, and on these place the goose liver. Around this pour the sauce, spreading just a bit of the sauce on the liver itself. Sprinkle over the chopped chives and serve at once. (Serves 4 as a first course).

Chicken with Figs
A dish by Chef Hanoch Farber

2 chicken breasts, halved, skinned and boned
1 tsp. crushed coriander seeds
1/4 tsp. chili pepper flakes (or more or less to taste)
1/4 tsp. ground cumin
salt and freshly ground black pepper
olive oil for frying
1/2 cup red wine or, for observant Moslems, high quality red grape juice
1/2 tsp. grated lemon rind
1 tsp. sugar
12 ripe but not overly soft figs
chopped parsley

Mix together the coriander seeds, chili pepper, cumin, salt and black pepper. Wipe the chicken breasts with toweling and rub with the spice mixture, coating well.

Heat a small amount of olive oil in a broad, heavy skillet and in this fry the chicken breasts on both sides until just browned. Add the red wine, grated lemon rind and sugar and cook for 3 minutes over a medium heat. Add the figs and cover. Cook for another 5 - 8 minutes depending on the thickness of the breasts. (To check for doneness, stick a wood toothpick into the thickest part of the breast. If the fluids that appear are clear and not pinkish, the breasts are done).

Transfer the chicken breasts to serving plates with the figs. Cook the sauce over a high flame for 2 - 3 minutes longer and then pour over breasts and serve. (Serves 4)

© Daniel Rogov