Armenian cucumbers, known in Morocco as feqqous or feggous, are quite good all on their own—no seasoning needed. But when you taste “bendy” Armenian cucumbers in this Moroccan feggous salad, you’ll love them even more. We even have a version of the salad that’s mixed with orange juice and served as a beverage.
A seasonal salad with a seasonal cucumber
Feggous or Armenian cucumbers often have a curved shape (hence the “bendy” name) and have thin, ridged skin. They’re somewhat drier than regular cucumbers and all of it is edible; nothing goes to waste as usually the skin is eaten, too. In comparison, some other types of cucumber, especially the one found in Morocco, require a bit of peeling and sometimes we need to discard the seeds.
Every ingredient in this recipe is there for a reason and they should all come together in the end: the vinegar, salt, and sugar should not overpower each other. Orange juice, depending on its sweetness or sourness, defines how much sugar is to be added.
Although in Morocco we make this cucumber and orange salad specifically with Armenian cucumbers, you can replace them with Lebanese or English cucumbers. However, it does not come right with a regular tasteless cucumber.
Also try the equally refreshing Moroccan Carrot and Orange Salad.
Feggous is the Moroccan name for the Armenian cucumber, a curved or "bendy" cucumber that's usually eaten unpeeled and is somewhat drier than a regular cucumber. In Morocco, this variety is available in summer, making this salad the perfect answer to hot weather with its refreshing and thirst-quenching qualities.
If you can't get hold of Armenian cucumbers, try to use Lebanese or English versions as they tend to have less seeds and a softer skin.
- 1 lb Armenian cucumber, slightly scraped with a knife; discard seeds if they're too big
- 1/4 tsp salt
- 1 tsp sugar
- 1 1/2 tbps white vinegar
- 1 tsp dried oregano or wild thyme
- 1/4 cup orange juice, freshly squeezed (optional)
- 1/2 tsp orange blossom water (optional)
Grate the cucumber either finely or roughly.
Mix all ingredients and set aside to chill before serving.
Serve in small bowls or deep plates. You can also serve it in small individual bowls and add more orange juice for a runny starter. Very refreshing especially on hot days and alongside a heavy meal.
The salad keeps well in the fridge for up to 24 hours.
- If making the salad on short notice, you can quickly chill the salad in the freezer for 10 minutes or so.