Every island in the Adriatic sea seems to have its own fig cake. On the Island of Vis it is prepared from figs, Lozovača (grape rakia) and fennel. It is shaped into patties and stored on laurel leaves.
500 g (17.5 oz) dried figs
50 ml (1.7 fl oz) Lozovača (grape rakia)
1 teaspoon fresh chopped fennel leaves
Remove stems from the figs and cut into quarters. Put into blender, add rakia and fennel. Blend thoroughly.
Divide the mixture into four portions and form with wet hands patties about 1 cm thick. Place each on a board and leave 15 days to dry. They need to be flipped every day.
The process can be speeded up by drying them for an hour in the oven at 60°C (140°F).
Cut the fig cake into slices and serve with homemade rakia (rakija).
Pattie (hjib) may be stored in a cardboard box. Put some laurel leaves on the bottom and place the patties on it, then cover with laurel leaves for another layer, finish with sprigs of rosemary on top.