🇲🇦 Moroccan

Fennel Fetta

Name: Fennel Fetta
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 400 g Tomato Puree; to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 2 tbsp Olive Oil; 4 Eggs; 1 tsp Ground Cumin; 1 handful Fresh Parsley; 1/2 tsp Ground Cinnamon; 2 bulbs Fennel; 1 tsp Ras el Hanout

🇲🇦 Moroccan

Fetta — fennel in sauce thickened with beaten eggs, parsley through and through. 32 minutes of mostly hands-off cooking.

Prep 12 min Cook 20 min Serves 4 Medium

Ingredients

Tomato Puree400 g
Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Olive Oil2 tbsp
Eggs4
Ground Cumin1 tsp
Fresh Parsley1 handful
Ground Cinnamon1/2 tsp
Fennel2 bulbs
Ras el Hanout1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Olive Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the ras el hanout, ground cumin and ground cinnamon; toast for about a minute until the kitchen smells incredible.
4
Add the fennel, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the fennel is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Shrimp Tagine with Saffron, Ginger and Fennel · on YouTube