Farçous

Farçous, also farsou, or farsun in rouergat, are savoury pancakes or fritters originating from the Aveyron region of South-Central France.^[1] They are made by combining a mixture of chopped wilted chard, spinach or mixed herbs (or some combination of these)^[2], minced onion, garlic and parsley, with a thick crèpe batter made from flour, eggs and milk.^[1] This mixture is then fried in oil or butter, forming a small, thick pancake with a crisp exterior.^[3] Variations are made with and without meat -- chopped bacon, sausages or minced pork are also traditionally included,^[4] and some variations also include raisins or prunes.^[1]

Traditionally, farçous are served with a fruit jam,^[2][5] though they may also be paired with a white wine.^[4][1] They are may be served warm or at room temperature, as a starter, snack or side dish.

Farçous originate in the 19th century, in what was then known as Rouergue, as a means of combining foraged wild greens with stale bread, flour and smal amounts of meat to make a cheap, nutritious meal for farm workers.^[4] The name originates from a rouergat word meaning 'small portions of stuffing'.^[6] Post the economic migration of many Aveyronnais to Paris during the 19th century, farçous became a dish also often found in Parisian cafés.^[5]

• Kuku Sabzi -- Iranian frittata made with mixed herbs
• Eggah -- an egg dish from Arabic cuisine often prepared with fresh herbs