In The Media

Fennel – Taste&Flavors

Indigenous to the Mediterranean region, fennel, shoumar
in Arabic, is widely distributed in the world and renowned
for its culinary and medicinal uses.

Fennel: Taste&Flavors

Check out the full article in Taste&Flavors magazine.

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Fennel – Shoumar

Indigenous to the Mediterranean region, fennel or “shoumar” in Arabic is widely distributed in the world and renowned for its culinary and medicinal (therapeutic) uses. Fennel grows in the wild in dry, stony calcareous soils but also in moist soils; it grows in winter but can also be found all year long.

Potato and fennel fritters ©Taste&Flavors

The whole plant with its bulb, feathery leaves and seeds are used in the kitchen of different cultures. The fennel stalks similar to celery’s in texture and crunch are added raw in salads, but also stir-fried (as onions) to braises and pastas. The leaves are usually used for garnish, but can also be cooked with fish (especially salmon) or added to salads and yogurt sauce to make tzatziki. Fennel seeds have a sweet aroma and a strong aniseed flavor; they are used in spices mixes. Different types of fennel omelets are known across the Mediterranean countries, they use both the leaves and stalks of the plant.

Getting ready to make fennel tabbouleh 

In Lebanon, fennel is mostly collected in the wild and prepared in omelets but can also be consumed as “assoura” boiled, strained and marinated with lemon juice, garlic and olive oil just like chicory.

[quote]Nutrition Corner [/quote]

Fennel is a crunchy vegetable that adds a refreshing touch to the Mediterranean cuisine. Its different parts can be all used in cooking: the base and stalks mostly for soups and stews, and the leaves as herb seasonings. Fennel also offers plenty of nutritional benefits and is considered as a “heart healthy” vegetable due to its high fiber content. Rich in Vitamin C, potassium and folate, it will boost your immunity and keep you in shape! (1 cup or 90g of sliced fennel = 27 calories)


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