The fig is put to dry in the sun for about 8-10 days in broom mats, which allow ventilation and flavor of the fruit. Once dried it is split and filled with almonds, walnuts, fennel and citrus peel (lemons or oranges). According to tradition,
the seasoned figs are skewered with wooden sticks, or bamboo cane creating a double row and composing particular forms of rhombus.
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