Cucumber and Fennel Meze

Name: Cucumber and Fennel Meze
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoon black peppercorns; 1 Tbsp coriander seeds; 2 very young fennel bulbs; 1 teaspoon fennel seeds; 4 servings olive oil to taste; 1 teaspoons red pepper flakes (or to taste) optional; 2 Tbsps salt; 3 Tbsps sugar; 237 milliliters water; 710 milliliters white vinegar; 10 cloves garlic, peeled and left whole

Cucumber and Fennel Meze is a gluten free and vegan side dish. This recipe makes 4 servings with 249 calories, 2g of protein, and 15g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 20 minutes. A mixture of pepper flakes optional, garlic, fennel seeds, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Cut your cucumber into ½-inch spears. You may need to quarter or half them. Young Persian cucumbers can often be left whole. You are looking for uniformity, so use your judgment.Trim the fennel bulbs evenly, and cut them lengthwise into quarters. retain the fronds for garnish.

Ingredients you will need

Fennel Bulb

Cucumber

Remove some of the core, keeping the layers intact. Slice these into ½-inch slices.

Put the cucumbers, fennel, Thai chilis and garlic cloves into a low-sided large baking dish.

Ingredients you will need

Whole Garlic Cloves

Thai Chili

Cucumber

Fennel

Equipment you will use

Baking Pan

Add all the remaining ingredients to a large, non-reactive, saucepan. Bring the mixture to a boil.

Equipment you will use

Sauce Pan

Remove the pan from the heat and let it cool some for about 5 minutes. Then poor the hot liquid over the cucumber fennel mixture, stirring to coat well. The liquid should nearly cover all the ingredients. If not add a bit more water.

Ingredients you will need

Cucumber

Fennel

Water

Equipment you will use

Frying Pan

Let the mixture cool completely. You may then cover the dish and move it into the refrigerator. They will be ready to eat in about 4 hours, but will be at their best if you wait until the next day before eating them.

Serve chilled on a family style platter with a bit of the marinade and a good drizzle of fruity olive oil.

Ingredients you will need

Olive Oil