Cucumber & Fennel Meze

Name: Cucumber & Fennel Meze
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoon black peppercorns; 1 Tbsp coriander seeds; 2 very young fennel bulbs; 1 Tbsp fennel seeds; 2 Tbsps kosher salt; 4 servings olive oil to taste; 1 teaspoons red pepper flakes (or to taste) optional; 3 Tbsps sugar; 237 milliliters water; 710 milliliters white vinegar; 10 cloves garlic cloves, peeled and left whole; 454 grams very young cucumbers or better yet, persian cucumbers

Cucumber & Fennel Meze might be just the side dish you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 2g of protein, 15g of fat, and a total of 253 calories. If you have fennel seeds, olive oil, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Cut the cucumbers 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 large heat proof, low-sided bowl, tray or baking dish.

Ingredients you will need

Whole Garlic Cloves

Thai Chili

Cucumber

Fennel

Equipment you will use

Baking Pan

Bowl

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