The Lamb-and-Feta-Stuffed Cabbage Recipe (from Fine Cooking #115) calls for crushed fennel seeds because they add subtle fennel flavor to the lamb filling without being be too crunchy (as whole seeds would) or overwhelming (as ground fennel would). To crush seeds of all kinds, including coriander, black peppercorns, and cumin, reach for either a small, heavy-duty pot, a chef’s knife, or a mortar and pestle.
|With a pot Press the bottom edge of the pot into the seeds, slowly moving the pot back and forth over the seeds to crush them.|
|With a knife Slowly move the flat side of a chef’s knife over the seeds, pressing down on the blade with your fingertips to crush the seeds.
|With a mortar and pestle In the mortar, slowly move the pestle in a circular motion over the seeds, pressing down to crush them.|
Photos: Scott Phillips
Crush whole seeds with a pot
Crush whole seeds with a knife
Crush whole seeds with a mortar and pestle