Glossary - Cook & Eat Lebanese

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Fattouch
"Fattouch" or "tabouleh": an eternal dilemma when one ordering a mezze – often solved by ordering both! Fattouch is in a way the peasant brother of "tabouleh"; a salad of the garden’s goodies, tomato, cucumber, radish, mint, green pepper, parsley... and especially purslane and grilled bread. The sauce can be only of sumac and olive oil, and the grilled bread (some prefer it fried ... another dilemma), is added only in the last moment so to keep it crunchy.

Figs
The white and chalky grounds of Mount-Lebanon's foothills are embellished by bulky fig trees, which announce the hot summers and the honeyed figs. The fig is the subject of all desires: soft and fleshy, it represents summer's best moments. Black or white, each region has its own figs, all of which are preserved for the winter. Consumed fresh in summer, the figs are dried whole for the winter and are nibbled, during the winter in the villages, next to the stove's fire. Figs are also the first choice for jams, cooked with fresh figs or better dried ones. The fig jam is scented with mastic and is seasoned with sesame seeds.

Foul Maachour (Split Broad beans)
are large pods of fava beans, that have been stripped of their skin and split, so to be used to prepare falafel.

Frikeh
is prepare with green wheat, whose seed is well formed and already hard. This green wheat is put to dry in a big fire. And the result is a green color seed, with a smoked taste and smell.