Levantine cuisine · Vegetable Dishes

Akkoub bi Zeit

Cleaned golden thistle stalks braised in olive oil with garlic and seasoned generously with lemon.

Ingredients · for 4 servings

• 800 g golden thistle stalks (akkoub, or salsify as a substitute)
• 1 onion
• 6 cloves garlic
• 2 lemons
• 5 tbsp olive oil
• 1 tsp ground coriander
• 1/2 bunch fresh cilantro
• Salt, pepper

Instructions

1. Wearing gloves, remove the thorns and tough outer skin from the akkoub stalks, cut them into 5 cm pieces and place them immediately in water with the juice of one lemon so they don't turn brown.
2. Bring plenty of salted water to a boil and parboil the stalks for 12–15 min. until they can be easily pierced with the tip of a knife; drain.
3. Finely dice the onion and braise it in 3 tbsp olive oil over medium heat for 6–8 min. until translucent, then toast the sliced garlic and ground coriander in with it for 1 min.
4. Add the parboiled stalks, season with salt and pepper, pour in 100 ml water and braise covered for 12 min. until butter-soft.
5. Reduce uncovered for 4–5 min. until the liquid has evaporated and the stalks glisten in the oil.
6. Season with the juice of the second lemon and the remaining olive oil, sprinkle with cilantro and serve warm as a mezze.