“I made this recipe by combining Marinated Fennel, Tunisian Fennel Salad (Besh Besh), and the ingredients I had at home (cooking time is marinating time). Serve with a piece of fresh crusty bread to absorb extra oil & vinegar.”
READY IN:
2hrs 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut fennel in half (use the bulb part only).
  2. Rinse under cold water.
  3. Remove core.
  4. Slice thinly.
  5. In an airtight container- mix oil, vinegar, and salt.
  6. Add fennel.
  7. Close container tightly and give a good shake.
  8. Set aside for 2 hours, turning the pot upside down/right side up once in a while.
  9. Serve individual portions, with some of the liquid & a piece of bread.
  10. Garnish with a sprig of leaves (from the top of the fennel).

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