I’ve been craving this Lebanese dried fig jam lately! Growing up, it was always a staple on our breakfast table. I still remember my mom making it every year and storing jars in the fridge so we could enjoy this delicious homemade preserve throughout the year.

My mom has always been—and still is—a passionate cook. Whenever I visit Lebanon, we spend hours together talking about recipes and ingredients and preparing delicious meals. I definitely inherited my love of cooking from her!

Known in Arabic as Mraba El Teen (مربى التين), this traditional Lebanese dried fig jam brings back wonderful childhood memories and is a delightful way to enjoy the natural sweetness of figs. Watch the video tutorial below to learn how to make this lovely homemade fig jam, just the way we enjoy it in Lebanon!

A Nostalgic Taste of Lebanon

This traditional Lebanese dried fig jam is made with sun-dried figs, sesame seeds, walnuts, pine nuts, anise seeds, mastic gum, and sugar syrup. Simmered with water, sugar, and lemon juice, the figs soften and transform into a thick, jammy preserve infused with the warm, aromatic flavors of anise and mastic, while the nuts and sesame seeds add a delightful texture.

Every spoonful of Lebanese dried fig jam (Mraba El Teen) brings back the comforting flavors of home. It is so much more delicious than store-bought fig jam! Once you taste this homemade Lebanese specialty, you may never look at commercial fig jam the same way again.

Ingredients for Lebanese Dried Fig Jam (Mraba El Teen)

• Dried figs
• Anise seeds
• Granulated sugar
• Fresh lemon juice
• Sesame seeds
• Walnuts, chopped
• Pine nuts
• Mastic gum
• Water
• Clean jars for storage

How to Make Authentic Lebanese Dried Fig Jam

Step 1: Prepare the Sugar Syrup Base

1. 1. Combine ingredients: Pour the water, sugar, citric acid or lemon juice, and crushed mastic gum into a large saucepan.
   2. Boil: Stir the mixture thoroughly with a wooden spoon, place it over high heat, and bring it to a rolling boil.
   3. Simmer: Reduce the heat to low and let the syrup simmer, uncovered, for 8 minutes. 

Step 2: Cook the Dried Figs

1. 1. Infuse flavors: Add the quartered dried figs and anise seeds directly into the hot sugar syrup.
   2. Slow cook: Simmer the mixture completely uncovered for 40 minutes, allowing the figs to plump and absorb the syrup. 

Step 3: Toast the Sesame Seeds and Walnuts

• • To Toast Sesame Seeds: Place a dry pot (completely free of any oil) over medium heat. Add the white sesame seeds and stir regularly with a wooden spoon for 2–3 minutes until they begin to take on a golden color. Remove from the heat and set aside to cool completely. 
  • To Toast Walnuts: Heat a separate dry pot over medium heat. Add the chopped walnuts and cook, stirring constantly, for about 2–3 minutes until they slightly change color. Toasting the walnuts brings out their deep, earthy flavor. Set aside to cool.

Step 4: Combine and Finish the Jam

1. 1. Mix everything together: After the dried figs have simmered for 40 minutes, stir in the cooled toasted sesame seeds, toasted walnuts, and raw pine nuts. 
   2. Final simmer: Stir well to evenly distribute all ingredients, simmer for exactly 1 more minute, and then remove the saucepan from the heat.
   3. Cool: Set the pot aside and allow the jam to cool down.

Step 5: Jarring and Storage

1. 1. Sterilize: Transfer the cooled fig jam mixture into thoroughly sterilized glass canning jars.

1. Seal: Twist the lids on tightly to ensure an airtight seal.
2. Store: Refrigerate your homemade jam to keep it fresh and flavorful.

Frequently Asked Questions About Lebanese Dried Fig Jam

1. What are the health benefits of dried figs and nuts?

Dried figs provide essential minerals, including calcium, magnesium, potassium, copper, and zinc. Walnuts and pine nuts contain healthy unsaturated fats, along with other nutrients that support overall health. Enjoyed in moderation, Lebanese dried fig jam can be part of a varied, balanced diet.

2. How do you serve Lebanese dried fig jam?

Lebanese dried fig jam, known as Mraba El Teen, is delicious served with pita bread, toast, crackers, or scones. For an elegant appetizer, pair it with cheese, crostini, and a sprinkle of blue cheese. It also makes a wonderful addition to a charcuterie board or cheese platter.

3. Can I use dried fig jam as a filling for cakes and tarts?

Absolutely! Homemade dried fig jam makes a delicious filling for cakes, tarts, and pastries. Its rich, fruity flavor pairs beautifully with nuts, warm spices, and buttery pastry.

4. How long does homemade Lebanese dried fig jam last in the refrigerator?

When stored in a clean, airtight container in the refrigerator, homemade Lebanese dried fig jam may keep for up to two months, provided it has been prepared and stored safely. Always use a clean utensil when serving, and discard the jam if you notice mold, an unusual odor, or other signs of spoilage.

5. Can you freeze Lebanese dried fig jam?

Yes! Freezing is a convenient way to preserve extra homemade fig jam. Transfer it to freezer-safe containers, leaving a little room for expansion, and freeze it in portions. Thaw the jam in the refrigerator before serving. For the best quality, use it within several months.

6. Can you make Lebanese dried fig jam all year round?

Yes! One of the advantages of this traditional Lebanese recipe is that it uses dried figs, which are generally available throughout the year. You can enjoy the nostalgic flavors of Mraba El Teen even when fresh figs are out of season.

Let’s Stay in Touch!

Authentic Lebanese Dried Fig Jam Recipe

5 from 1 vote

Prep: 15 minutes minutes

Cook: 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Course

Breakfast

---

desserts

Cuisine

Lebanese

Print Pin Review

Description

Learn how to make authentic Lebanese Dried Fig Jam (Mraba El Teen) right at home. This traditional, aromatic preserve combines sun-dried figs slow-simmered in a mastic and anise-infused sugar syrup, finished with a crunchy blend of toasted sesame seeds, walnuts, and pine nuts. It is the perfect nostalgic addition to your breakfast table or a holiday cheese board!

Ingredients

 

1x2x3x

• ▢ 1 kg / 2 lb 4 oz dried figs stemmed and cut into quarters
• ▢ 750 g / 26.5 oz / 3 ¾ cups granulated sugar
• ▢ 5 cups / 1 250 ml water
• ▢ 1 teaspoon citric acid or 2 tablespoons freshly squeezed lemon juice
• ▢ 200 g / 7 oz walnuts roughly chopped
• ▢ ½ cup raw pine nuts
• ▢ 1 teacup / 200 ml white sesame seeds
• ▢ 1 espresso cup / 2 tablespoons anise seeds
• ▢ 4 pieces mastic gum crushed with a pinch of sugar

Instructions

 

• Prepare the sugar syrup. In a large saucepan, combine the water, sugar, citric acid or lemon juice, and mastic gum. Stir with a wooden spoon and bring to a boil over high heat. Reduce the heat to low and simmer uncovered for 8 minutes.
• Cook the dried figs. Add the dried figs and anise seeds to the syrup. Simmer uncovered over low heat for 40 minutes, allowing the figs to soften and absorb the aromatic syrup.
• Toast the sesame seeds. Meanwhile, heat a dry pot over medium heat, without adding any oil. Add the sesame seeds and stir regularly with a wooden spoon for 2–3 minutes, or until they begin to turn lightly golden. Remove from the heat and set aside to cool completely.
• Toast the walnuts. In another dry pot over medium heat, toast the chopped walnuts for 2–3 minutes, stirring constantly, until they begin to turn lightly golden. Toasting enhances their rich, earthy flavor. Remove from the heat and allow them to cool.
• Combine the ingredients. Once the figs have simmered for 40 minutes, add the toasted sesame seeds, toasted walnuts, and raw pine nuts. Stir well to distribute the ingredients evenly throughout the jam. Simmer for another minute, then remove from the heat and allow to cool.
• Transfer to jars and refrigerate. Spoon the Lebanese dried fig jam into clean, sterilized jars and seal tightly. Refrigerate and enjoy as desired.
  

Notes

Note: To sterilize the jar, place it upside down over a pot of boiling water, allowing the steam to sterilize the inside.

Keyword Dried fig jam recipe, figs, Lebanese dried fig jam

Tried this recipe?Let us know how it was!