GLOSSARY - F

Here are some terms, names and alternatives to help everyone use and understand our recipes perfectly.


FALAFEL:
A popular Middle Eastern street food made of spiced chickpea fritters, often served in warm pitta bread with tahini sauce. It's often served as part of a selection of hot meze dishes.

FENUGREEK:
An aromatic Mediterranean plant that produces long pods containing oblong, brownish seeds. The seeds have a slightly bitter taste and are roasted and ground and used as a flavoring in curries and pickles.
The leaves from the plant (often sold by the Urdu name, Methi) can be used in salads and both fresh and dried leaves are used in Pakistani cookery. The seeds and the leaves have a strong aroma.


FROMAGE FRAIS:
A fresh, low-fat curd cheese (similar to cottage cheese but processed until the texture is smooth and lump-free) made from pasteurised cows' milk. Fromage frais has the consistency of a cream cheese but with fewer calories and less cholesterol. It's delicious eaten on its own or with honey or fresh fruit puree. It can also be used in desserts or savoury dishes. Use it to make savoury sauces or as a topping for spicy baked apples.

(Substitute low-fat cream cheese in the recipe, but please, not nonfat cream cheese.)