Sauteed Dandelion

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Sauteed Dandelion

(Elet)

 

 

Dandelion? Yes, dandelion. If you grew up as a child in America,

chances are you picked dandelions, blew the seeds off and made a

wish. But once upon a time, many Arab women harvested wild dandelions

in spring, and took it home to make this recipe.

 

Ingredients:

 

2 L (8 cups) chopped dandelion leaves and stems

125 mL (1/2 cup) olive oil

2 large onions, sliced

125 mL (1/2 cup) tahina (sesame seed paste)

75 mL (1/3 cup) lemon juice

10 mL (2 tsp) salt

75 mL (1/3 cup) water

 

Directions:

 

Remove the brownish head part of the dandelion, chop leaves and stems

into thumb-long pieces or smaller. Immerse in a tub of water and wash

repeatedly. Place in a large pot, cover halfway with boiling water

and put over high heat. Bring to a boil. Lower heat, turn over once

or twice, cover and cook for 15-20 minutes or until tender. (The

cooking is necessary to soften and to remove bitter taste.) Drain in

a colander until completely cooled down. Pick up in handfuls and

squeeze tight to rid of moisture. Transfer to a large bowl. Mash

slightly between your fingers.

 

Pour oil into a heavy frypan and place over medium high heat. Fry

onions until golden brown. Pour over dandelions.

 

Pour tahina into a small bowl, add lemon juice and salt and stir.

Gradually add the water, stirring constantly. Pour over dandelions

and mix well.

 

Best eaten at room temperature. Ideal for sandwiches in pita (Arabic

bread).

 

Makes 4 servings

 

Keeps for 2 - 3 days in the refrigerator.

 

Endive may be used instead of dandelion in this recipe.