Moroccan cucumber salad is so refreshing and even my 2 years old toddler loves it. He actually had it in its juice version when he was 9 months old.
|Packing my cucumber and orange salad for a picnic|
Feqqous is rather a furry cucumber and you eat it all, while some types of cucumber, especially the other one found in Morocco, requires a bit of peeling and sometimes we need to discard its seeds.
|Common cucumber on top, Feqqous at the bottom|
Armenian cucumber or feqqous is just as good on its own, no seasoning needed. But then when you make this Moroccan salad I'll be posting today, you'll love it even more. We even serve a version of it as juice, more on a liquid and sweet version.
|The inside of an Armenian cucumber|
Every ingredient in this recipe is there for a reason and they should all come together in the end: vinegar/salt/sugar should not overpower each other. Orange juice, depending on its sweetness or sourness defines how much sugar is to be added.
Prep: 7 min
- 500 g of cucumber, half peeled. Discard seeds if they're too big
- 1/4 tsp of salt
- 1 tbsp of sugar
- 1 1/2 tbsp of plain vinegar
- 1 tsp of dried wild oregano (or thyme)
- 1/3 cup of freshly squeezed orange juice
|My little one having a go on his own..|
Grate the cucumber either finely or roughly.
Mix all ingredients and set aside to cool before serving.
Serve in small bowls or deep plates.
The salad keeps well in a cold place for up to 24 hours.