As told by Elias to Leila, March, 1998:
This is a method of preserving figs that have already been dried. The figs and syrup are stored in large, narrow-mouthed earthenware jars, and will last for "a very long time." Regular dried figs would eventually attract bugs or mold, so you want to preserve them this way. Dry the figs in the sunshine, up on the roof.
The figs could either be preserved in a sugar syrup, or if you don't have the money to buy sugar, (a precious commodity in the village 50 years ago) use a syrup made of boiled down figs.
Sugar syrup first - boil sugar & water together with geranium leaves, lemon juice and perhaps fennel, until the liquid turns thick. (No proportions given) Strain out the leaves, and pour over dried figs in a jar. Add nuts: sesame seeds, walnuts, almonds broken or chopped into pieces "to make it rich, and good". Seal up the mouth of the jar with more dried figs ("like a cork"); cover the mouth with a cloth; then cover the whole opening with "mud" (I assume he means clay).
Fig syrup - boil cut up dried figs in water, again with the geranium, lemon and/or fennel if you like, to make a syrupy, sweet liquid. They refer to this as "fig molasses." Pour that over the dried figs. Proceed as above.
Elias says they made wrap sandwiches with the fig/nut paste as a filling, and carried them to the fields, to snack on when working. Or eat it in a dish, with a fork.