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Armenian Cucumber Salad with Oregano – Moroccan Feggous Salad

Armenian Cucumber Salad with Oregano – Moroccan Feggous Salad

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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

A pile of bendy cucumber in a market

Feggous or Armenian cucumbers (aka “bendy” cucumbers). Photo: Nada Kiffa | Taste of Maroc

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.


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Moroccan bendy cucumber salad with oregano in grated and sliced form

Moroccan Feggous Salad - Armenian Cucumber with Oregano

Nada Kiffa | Taste of Maroc
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.
4.64 from 11 votes
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Salad
Cuisine Moroccan
Yield 4 servings
Calories 29 kcal


  • 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. 


Calories: 29kcalCarbohydrates: 6gSodium: 147mgPotassium: 197mgSugar: 4gVitamin A: 150IUVitamin C: 10.9mgCalcium: 22mgIron: 0.4mg

Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.

Tried this recipe? We'd love to know!Mention @tasteofmaroc or tag #tasteofmaroc!
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About the Author

Nada Kiffa is Contributing Editor at Taste of Maroc. A native of Casablanca with strong Fassi roots, she writes about Moroccan and international cuisine at Ainek Mizanek.

Recipe Rating

Carolyn P.

Saturday 21st of August 2021

Harvested my first Armenian cuke today and found this recipe. Can't wait to try. However, the picture shows sliced cucumbers but the instructions says to grate. Which is right?

Christine Benlafquih

Saturday 21st of August 2021

Hi Carolyn. I just made and enjoyed this feggous salad this evening! I think the sliced cucumbers in Nada's photo are simply for presentation/garnish. When I make the salad, I grate the Armenian cucumbers and serve the salad in small bowls because my family likes it with a lot of juice added.


Thursday 30th of August 2018

This looks delicious. I remember when my mom would make it during summer. It's light and refreshing. That's what you get when you mix Armenian and Moroccan cuisine. It's a pure joy! as an Amazigh Moroccan, I am in LOVE with the Armenian culture, people, music, and cuisine. Literally in LOVE!!