Khaberni - A reference dictionary in the French language has recorded the entry of two new Arabic words, albeit with Latin script, as part of the digital edition of the dictionary before the words secure their place in its print version in 2026.
The latest update in the digital application of the "Le Petit Robert" dictionary, which is one of the finest and most widespread French dictionaries, mentions the adoption of the words "chakchouka" (chakchouka) and "zaatar" (zaatar) among hundreds of new vocabulary words as part of the annual update of the dictionary's content.
Le Petit Robert dictionary routinely updates its content annually in both its digital and print editions, adopting a number of new words inspired by semantic contexts and diverse backgrounds, which have imposed themselves in both general and private use and circulation.
The "Le Petit Robert" dictionary defines the meal chakchouka as a dish prepared from vegetables (tomatoes, peppers, onions, etc.) and eggs cooked in oil, noting that it is a Maghrebi dish. Regarding the origin of the word, it states that it dates back to 1894.
Although the French dictionary considers chakchouka a Maghrebi dish, it is in fact a popular meal widespread in other Muslim Arab countries including Egypt, Lebanon, Syria, and Turkey, and its preparation varies from country to country, leading each side to believe that it is part of their own cuisine.
As for zaatar, the French dictionary defines it in two entries: the first text states: Zaatar is a name given to many fragrant plants from the Lamiaceae family (thyme, oregano, hyssop, etc.).
The second entry defines it as follows: Zaatar is a mixture of spices and dried herbs, typically consisting of thyme, roasted sesame seeds, sumac, and salt, and is common in Middle Eastern cuisine (1847).
Generally, French dictionaries are rich in Arabic words that refer to cooking habits and food cultures in countries of the Middle East and North Africa.
Among the Arabic words related to cooking that have become integral parts of French dictionaries are words like tabbouleh, hummus, falafel, tagine, couscous, harira, and soup.
This reflects the linguistic and lexicographical presence of the extent of the popularity and renown of Arab cuisine in France and other countries, which is due to decades of cultural exchange between France and the Arab world.
This cultural exchange began before the colonial era and was later enhanced in the context of waves of Arab migration to France and the boom in tourism in all directions, before globalization imposed its rhythm on all aspects of life in all countries.
