15-20 fresh figs, ripe but not too soft

For the stuffing:

250g freekeh, soaked in water for 2 hours

3 tbsp olive oil

1 finely chopped white onion 

1 finely chopped red chilli

1 tsp cumin

½ tsp cinnamon 

1 tbsp pomegranate molasses 

25 finely chopped mint leaves

8 finely chopped sage leaves

For the sauce:

4 tbsp olive oil

3 garlic cloves, sliced

1 lemon, sliced

1 orange, sliced

1 red chilli, sliced

6 fresh thyme stalks

1 tbsp pomegranate molasses 

2 tbsp date molasses (silan)

Garnish (optional):

Pomegranate seeds