Please upgrade your web browser now. Internet Explorer 6 is no longer supported.
  • My Home
  • »
  • Library
  • »
  • Fennel and feta with pomegranate seeds and sumac

Fennel and feta with pomegranate seeds and sumac from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi

  • fennel
  • feta cheese
  • lemons
  • parsley
  • pomegranates
  • sumac
  • tarragon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)

Notes about this Recipe

  • Eat Your Books

    Can substitute dried cranberries or sour cherries for pomegranates.

  • sharifah on January 02, 2012

    I don't like the taste of raw fennel - its a bit too aniseed-y. But this recipe changed my outlook on raw fennel. Have to make sure the fennel is sliced really thinly, and somehow the combo of feta, sumac & pomegranate mixes well and masks the aniseed taste. Would make this again

  • Franci on November 30, 2011

    Very nice flavor. I did really like tarragon and fennel together.

  • Jane on May 18, 2011

    I'm slightly embarrassed to admit that I have never cooked with sumac before. That will now be rectified as I have a little jar from Penzey’s and I will definitely make this salad again. I followed the recipe to the letter – although pomegranates are out of season I was able to buy one of those packs of the seeds. The balance of the licorice-ish fennel and tarragon, the creamy feta and the tangy pomegranate plus the tartness of the sumac, made for a really interesting mouthful. The only thing I might do differently when I make it again is leave out the tarragon as that flavor was a bit dominant.

You must Create an Account or Sign In to add a note to this book.

Reviews about this Recipe

This recipe does not currently have any reviews.

« Prev Next »

Recipe online

View complete recipe

Member Rating

Average rating of 4.5 by 3 people

Categories