Sides
Braised Fennel (Shumar Mevushal)
sjfegan
Ingredients
- 4 fennel bulbs, sliced
- 60ml (1/4 cup) Olive oil
- 240ml (1 cup) Water
- 1 tbsp vinegar
- Salt to taste
Method
- Heat the olive oil in a pan and add the sliced fennel.
- Cook gently for 5 minutes, stirring occasionally.
- Add the water, cover, and simmer for 20–25 minutes until very tender.
- Stir in the vinegar and season with salt before serving warm.
Introduction: Fennel gently braised in olive oil, a simple and aromatic side dish showcasing a vegetable well suited to the Carthaginian Mediterranean climate.
Cultural Background: Fennel grew readily across the Mediterranean climate of Carthaginian North Africa, its aromatic, slightly sweet character valued in both everyday and more refined cooking throughout the region.
Tips: Simmer gently and patiently for the softest, most tender result. Slice the fennel evenly for consistent cooking.
Variations: Add a little crumbled cheese on top before serving. Serve alongside grilled meat or fish.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water until warmed through.
Nutrition: Per serving (approx.): 130 kcal, 2 g protein, 9 g fat, 12 g carbohydrate.
FAQs:
Q: Was fennel a common Carthaginian vegetable?
A: Yes, fennel grew well in the Mediterranean climate of the region and was a valued vegetable across ancient North African and wider Mediterranean cuisines.
Q: What is this dish typically served with?
A: Roasted or grilled meats, or as part of a larger meal alongside grain dishes.
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