Armenian Cucumber Salad with Orange Flower Water (Feggous Salad)
Moroccan recipe. I bought the Orange Flower Water at a Mediterranean Grocery. The Armenian cucumber does not need to be peeled.
Moroccan recipe. I bought the Orange Flower Water at a Mediterranean Grocery. The Armenian cucumber does not need to be peeled.
- Carbohydrate 21.8396625596606 g
- Cholesterol 0 mg
- Fat 0.00326 g
- Fiber 0.107833334610361 g
- Protein 0.08821666672848 g
- Saturated Fat 0.00098 g
- Serving Size 1 1 Serving (154g)
- Sodium 0.247333333496 mg
- Sugar 21.7318292250502 g
- Trans Fat 0.00014 g
- Calories 83 calories
Step-by-step
- Cut the ends off the armenian cucumber (feggous), and grate them into fine strands. Mix in the sugar, lemon juice, orange flower water and salt.
- Leave the salad to stand at least 10 minutes to macerate, or cover and chill.
- The salad should be served in individual bowls with the juices.
Limited time and basic kitchen tools are all that are required to transform crisp produce into a vibrant dish when working with minimal ingredients. Grating the Armenian cucumber on a standard box grater creates fine, thread-like strands that maximize surface area for dressing absorption, whereas slicing would yield a completely different structural experience. Leaving the vegetable unpeeled preserves a crisp outer bite and prevents the watery interior from collapsing into mush during the short resting window. Granulated sugar and fresh lemon juice must be whisked thoroughly until the crystals dissolve entirely before contacting the shredded cucurbit, ensuring the acid and sweetness distribute evenly rather than pooling at the bottom of the mixing bowl. Macerating the mixture for at least ten minutes draws out excess moisture through osmosis, concentrating the vegetable's natural flavors while softening the strands just enough to yield a tender yet distinct crunch. Orange flower water introduces a potent floral aroma that can easily overwhelm the palate, so measuring the single tablespoon with precision is essential for maintaining balance against the sharp citrus juice. Serving this dish immediately in individual bowls captures the optimal textural contrast between the firm vegetal strands and the fragrant liquid accumulation. Storing any portions for a second day alters the dynamic significantly, as prolonged exposure to salt and acid breaks down the cell walls entirely, rendering the strands limp and shifting the flavor profile toward a heavily pickled consistency.
