Maxilles Lysou is a kind of dried fig produced in Lysos village of Paphos district.
History: According to K. Giaggoulis, Maxilles are named after the latin word “maxilla”, which means “premature fig”. Furthermore, according to R. Papaggelou (2001), the word is derived from the latin word “macilentus”, which means ‘thin’. Maxilles were once the wintertime sweet for the people of Lysos.
Production method: The figs, while on the tree, are daubed with olive oil at the edge using a straw to bring about the simultaneous maturation of the fruits. After about 7 days, the fruits mature and are collected. The figs are placed on pine needles on the ground for 1-2 days to wilt. Afterwards, they are cut in half and left for 3-4 additional days to dry. They are placed in warm water with fennel for 1-2 minutes, are strained and left to cool/dry (Ioannidou M., 2007, Documentary: The bridge across our traditional tastes).
Gastronomy: Consumed as a sweet or with walnuts.
Source: Ministry of Agriculture, Natural Resources and Environment