&sq=&lang=&file=File:Amasando-bollo-higo-tradicional-valdepe%C3%B1ero.jpg) Mechanically-produced fig-cake (often formed into a round or square loaf) | |
| Type | Fruit |
|---|---|
| Place of origin | Near East |
| Main ingredients | Fig paste |
A fig-cake is a mass or lump of dried and compressed figs,[1][2][3] usually formed by a mold into a round or square block for storage, or for selling in the marketplace for human consumption.[4][5] The fig-cake is not a literal cake made as a pastry with a dough batter, but rather a thick and often hardened paste of dried and pressed figs made into a loaf, sold by weight and eaten as a snack or dessert food in Mediterranean countries and throughout the Near East. It is named "cake" only for its compacted shape when several are pounded and pressed together in a mold.
- ^ Maimonides (1963). Mishnah, with Maimonides' Commentary (in Hebrew). Vol. 1. Translated by Yosef Qafih. Jerusalem: Mossad Harav Kook. p. 76 (Peah 8:5). OCLC 233308346., s.v. ודבילה
- ^ Translated from the Hebrew word דבלה, and which Syriac equivalent is ܕܒܠܬܐ, explained in J. Payne-Smith's A Compendious Syriac Dictionary, p. 82, as "a cake or mass of dried figs."
- ^ Obadiah of Bertinoro (2011), "Commentary of Rabbi Obadiah of Bertinoro", Mishnayoth Zekher Chanokh, vol. 1, Jerusalem: Vagshal Publishing, p. 171 (Peah 8:5), OCLC 1140888800,
Dveláh, dried figs after they are pressed in a circular-shape are called dveláh, and they are no longer sold by the measure, by rather by weight
- ^ Goor, Asaph (1965). "The History of the Fig in the Holy Land from Ancient Times to the Present Day". Economic Botany. 19 (2): 125 (The Biblical Period). doi:10.1007/BF02862824. JSTOR 4252586. S2CID 34606339.
- ^ Babylonian Talmud (Zevahim 73a)