• 125 g butter
  • 1 egg
  • 1 tea glass of oil
  • 1/2 glass of yoghurt
  • 1 pack of vanillin
  • A package of baking powder
  • 4 Glass of ofFlour
  • 15 figs
  • 1/2 glass of cracked walnuts
  • A soft dough is obtained by mixing butter at room temperature with other ingredients.
  • Figs are chopped into small pieces and mixed with cracked walnuts.
  • The dough is rolled out with a rolling pin to a thickness of approximately 3 mm.
  • Round shapes are obtained from the dough with the help of a water glass.
  • Round dough is placed inside a piece of stretch film. Figs and walnuts are placed in the middle, covered with stretch film and gently turned to shape it into a fig.
  • Remove the stretch film and place the cookies on the tray.
  • Cooked at 180 degrees for 20 minutes.
  • When it cools down, it is served by pouring powdered sugar on it.

  • 3 eggs
  • 250 g (1.5 cups) granulated sugar
  • 200 ml (1 cup) oil
  • 200 ml (1 cup) milk
  • 2 packets of baking powder
  • 1 pack of vanillin
  • 350 g (3.5 cups) flour
  • 15 dried figs
  • 100 g (1 cup) cracked walnuts
  • 6-7 g (1 tablespoon) cocoa
  • Sugar and eggs are mixed with a mixer for 10 minutes.
  • Milk and oil are added.
  • Flour, baking powder and vanillin are added and mixed with a spatula.
  • The dough is slowly poured into the greased cake mold. While pouring, sprinkle chopped, floured fig and walnut pieces into it.
  • Separate some of the remaining dough and mix it with cocoa.
  • Finally, the cocoa dough is gently mixed while pouring it into the cake mold.
  • It is cooked under control at 180 degrees for 45 minutes and served.

  • 1 Teaspoon of Powder Yeast
  • 3.5 Cups of Flour
  • 1 teaspoon salt
  • 1/4 Cup Granulated Sugar
  • 1/4 Cup of Oil
  • 1 Egg at Room Temperature
  • 1 Glass of Milk at Room Temperature
  • 10 Chopped Dried Figs and 10 Walnuts

For the above:
  • 1 Egg White
  • Sesame as much as you desire
  • Yeast, flour, salt and sugar are mixed in the kneading bowl.
  • Then liquids are added and kneaded for 10 minutes.
  • Cover it and let it ferment for 1 hour.
  • Figs and walnuts are also added and kneaded again.
  • The dough is divided into 3 parts and rolled and knitted.
  • Place it on a baking tray lined with baking paper and let it ferment for another hour.
  • Brush with egg white and sprinkle sesame seeds.
  • Bake in a preheated 200 degree oven until golden brown.

  • 125 g butter
  • 2 eggs
  • 1 teacup of oil
  • 1 tea glass of yoghurt
  • 1 packet of baking powder
  • 1 pack of vanillin
  • 5 glasses of flour
  • Place flour and sugar in a deep bowl, add butter and oil softened at room temperature and knead thoroughly.
  • Add vanilla, baking powder and egg and continue kneading. Leave the ready dough in the refrigerator for about 1 hour.
  • The pie mold is well oiled. Separate 1/3 of the dough and put it in the freezer.
  • Spread the remaining dough into a thin layer in the tart mold and poke holes in it with a fork.
  • Fig marmalade is poured over the tart dough and spread. The tart dough that we put in the freezer is grated and spread on top.
  • Preheat the oven to 180 degrees and bake the tart for about 25 minutes until the top is golden brown. After cooking, when the first temperature comes out, you can serve it by pouring powdered sugar on it.