Fresh, fragrant, and flavorful this fennel tzatziki is a delightful recipe, born out of an unexpected harvest at our farm.
Fennel seeds are very commonly used in Indian cuisine – be it as a spice added to stuffed vegetables or just as a mouth freshener. But fennel bulbs and fronds are not commonly used in our kitchens. In fact, before having grown it myself, I have to say, I probably would have mistaken a fennel plant for a dill/Suva plant.
A few months ago, on a whim, I sprinkled some fennel seeds on one of our garden beds. To be honest, I didn’t expect much. Fennel, with its feathery leaves and robust bulbs, seemed like a plant that would require more care and attention than I could give at the time. But, as nature often does, it surprised me.
Just like that, we had beautiful fennel plants sprouting up, their bright green fronds waving in the breeze, their bulbs growing plump and fragrant beneath the soil. It was a sight to behold, and it filled me with such joy and anticipation.
Now, I’ve always used fennel seeds in my cooking – they add a wonderful depth of flavour to dishes. But with these fresh, homegrown bulbs at my disposal, I knew I had to do something more. And that’s how the idea of Fennel Tzatziki came about.
What is Tzatziki?
Tzatziki is a traditional Greek dip made with yogurt, cucumber, garlic, and herbs. The closest Indian recipe to it is cucumber raita. I make tzatziki often to go with vegetable sticks and also as a spread for wraps. It’s refreshing, tangy, and pairs well with almost anything.
Fennel in Tzatziki
Adding fennel to tzatziki seemed like a natural choice – its sweet, liquorice-like flavour would add a unique twist to the classic recipe. A simple way to add fennel would be to just add fennel fronds in the tzatziki but I also wanted to use the stem. Since the stem is hardy, I sliced it thinly and pan-roasted it with some olive oil.
And oh, what a hit it was! The Fennel Tzatziki was so popular that we’ve been making it on repeat ever since! Sharing the quick and easy recipe here.
Farm Fresh Fennel Tzatziki
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 2 cups thick yogurt
- 3-4 tbsp fennel stem sliced
- 2 tbsp fennel fronds
- 1 cucumber deseeded and finely chopped
- 1 lemon
- 2 tbsp Olive oil
- Salt to taste
- Pepper to taste (red or black)
Instructions
- Thinly slice the fennel stem and bulb. Heat 1 tbsp olive oil in a pan and roast the chopped fennel. Keep aside.
- In a mixing bowl, combine yogurt, roasted fennel along with the oil, half the fennel fronds and cucumber.
- Stir in juice of 1 lemon
- Season with salt and pepper
- Give everything a good mix and chill in the refrigerator for about an hour.
To serve:
- Scoop into a serving bowl.
- Create some swirls on top of the tzatziki with the back of a spoon.
- Drizzle olive oil on top and sprinkle the remaining fennel fronds and some red pepper powder (optional).
Notes
Enjoy this Fennel Tzatziki as a dip with warm pita bread, as a spread in sandwiches, or as a refreshing side dish with raw/grilled vegetables. It’s a celebration of farm-fresh produce, of unexpected harvests, and of the simple joy of cooking with ingredients you’ve grown yourself.
Are you growing any herbs or vegetables in your home? Do share your feedback
[…] Just the other day I had harvested some fresh dill from the farm. I planned to either make a tzatziki or add it to lentil or other curries but as soon as I came across this recipe of Sweet and sour […]