Egg with Fennel
Ingredients
- 3 fennel bulbs
- 1 tablespoon vegetable oil
- 1–1.5 teaspoons salt
- 3 eggs
- Yogurt for topping
Preparation
- Separate the fennel from its stalks; discard the tough part and finely chop the remaining green and white parts. Put the oil and fennel in a non-stick pot and sauté until the fennel softens. (It may take a while for the fennel to soften.)
- When the fennel softens, add the salt and stir. Add the eggs one by one, mixing with the fennel. When the eggs are cooked, turn off the heat. Transfer to a serving plate and serve with yogurt.
Fennel Stew
Ingredients
- 1/2 kg fennel
- 250 grams diced lamb or beef stew meat
- 1 potato
- 1 carrot
- 1 onion
- 1 lemon
- Olive oil and salt
Preparation
- Chop the vegetables into cubes. If the fennel is tender, chop its roots to the thickness of a finger; if it's tough, discard the roots.
- Sauté the meat in oil; add the chopped onion.
- Add the carrot and potato, cook for a while, then add 2 cups of water.
- Finally, add the fennel and let it cook over low heat.
People from the Aegean region make this dish without a liaison; they eat it with plenty of lemon. If a liaison is desired: mix 1 egg yolk, a small amount of flour, and lemon with hot water; add it to the cooked dish and cook for a short time.
