Throughout the Middle East, the green almonds of early spring are nibbled raw, added to salads, or cooked together with lamb in a lemony sauce. In Greece they are preserved in heavy syrup, as yet another spoon-sweet, like karydaki (green unripe walnut), or melitzanaki (tiny eggplants, the most exotic of our spoon-sweets).
Green almonds are also pickled. Unusually delicious and crunchy, they are served as an appetizer, together with various kinds of olives, pickled cauliflower, peppers and carrots. Their sour taste complements perfectly the sweet and strong anise-flavored ouzo or raki. READ MORE (The Atlantic)