Auja

Spring in Damascus is one long procession of foods coming into season.  Winter is dominated by root vegetables, cauliflower and cabbage, and there are also fresh Great Northern Whites and Butter Beans.  But with the first hint of spring the menu broadens.

First to appear is Auja – baby almonds.  They are green and slightly fuzzy.  The outer “shell” is thick and has a tiny sour tang.  The inner “shell” is white and about the same thickness.  Both are crunchy.  The almond on the inside is surrounded by a membrane and its heart is clear and jelly-like.  (I wish I had taken a pic of the inside, but it’s too late now!  They’re already gone!) We eat them whole dipped in salt.  MMMmmmm! It’s like chips without the guilt!

Next to come into season is janerik, which are apple-like fruits the size of a large glass marble.  They are extremely sour and also eaten with salt. I don’t like them. But the kids do; in fact they eat them plain!  You know how they love sour candies back home!

The newest fruit on the produce parade is Akee Dunya, which are very sweet orange balls about the size of figs.

You know the brown fava beans we buy in cans to make foul with at home? They start out green and in their pods.  People buy them by the multiple kilos (as in Hefty bags-full) and spend hours and hours shelling them and freezing them for winter.  But the best treat when they are fresh is to sauté them in olive oil, along with their cut-up pods, and then add cilantro, garlic and lemon juice!  Peas are also being shelled now and we’re anxiously awaiting the appearance of artichokes, which my MIL assures me are next.  They will cost less than 20 cents each!