Fine Julienne Cut

A fine julienne cut means slicing vegetables into very thin, long strips, nearly as thin as a hair. It is generally used on firm vegetables such as carrots and potatoes for garnish or a crispy accent. Although its Turkish name, fitil, resembles that of a beef cut (dana fitil), it means something different here.

Where It’s Used

“First slice the carrot thinly, then cut it into hair-thin julienne strips.”