Potato and fennel fritters

Potato and fennel fritters ©Taste&Flavors

This type of omelet with fennel is prepared and served in the beautiful village of Zawtar, Nabatieh (South of Lebanon). The small patties combining eggs, fennel and potatoes are fried and consumed with tarator (tahini sauce).

Caloric content:

  • for the patties: 395 calories / serving of 3 patties
  • for the tarator: 89 calories / tablespoon


The patties

4 medium sized potatoes, shredded and juice squeezed out

1 bunch of wild fennel leaves, washed and chopped

½ cup of flour

4 cloves of garlic, smashed

3 eggs

1 tsp of salt

1 tsp of allspice

1 tsp of hot pepper (optional)

Vegetable oil for shallow frying

The tarator (tahina sauce)

1 cup tahini

2 garlic cloves, smashed

Juice of 2 lemons

Water for dilution


  • In a large bowl, mix the shredded potatoes, flour, eggs, fennel, garlic and condiments
  • Shape the mixture into palm-sized patties
  • In a skillet, heat the vegetable oil on medium fire
  • Fry the patties in the hot oil, for about 2 minutes on each side
  • Remove with a slotted spoon or a fork and set aside to cool
  • In another bowl, combine the tarator ingredients and add water until the sauce is consistent and not too watery
  • Serve the little omelets while still warm and enjoy them with the tahini sauce

Ejjit shoumar (Fennel omelet)

Shumar omelet
Shumar omelet

Fennel or “shoumar” is a wild plant, indigenous to the Mediterranean region. It grows in winter but can also be found all year long. This recipe is from Iqlim Al Kharroub

Servings: 4

Caloric content: 190 calories / serving

Preparation time: 30 mns


1 ½ cups of fennel leaves, washed and chopped

1 tsp of fresh mint leaves, washed and chopped

1 cup of parsley, washed and chopped

1 small onion, finely chopped

1 cup of whole-wheat flour

4 medium eggs

½ tsp of baking powder

¼ tsp of salt

½ tsp of lemon zest

½ tsp of olive oil


  1. In a bowl, beat the eggs and add all ingredients
  2. Pour the egg mixture into a hot, oiled frying pan
  3. Cook until the under-side of the omelet is brown
  4. Turn the omelet carefully on the other side
  5. Serve when both sides are done