Akkoub is a wild plant that grows in parts of Lebanon, Syria, Jordan and Palestine. Akkoub belongs to the sunflower family and is harvested in early spring.
The plant is thorny and prickly, but with a little patience and special gloves, you can dig out the stem and root which is used to make this traditional dish with bears the same name as the plant: Akkoub.
Once the stem is removed, you can simmer this root to make this delicious, Middle Eastern delicacy. The plant is also used to flavor soups, stews, braises and egg dishes.
- 2 kg akkoub
- 2 big white onions
- 1/3 cup olive oil
- 2 cups vegetable broth
- 1/2 tsp cumin
- 1 tbsp onion powder
- 1 tsp white pepper
- 1 leek
- 1 onions
- 1/2 celery sticks
- 1 tbsp flour
- 2 tbsp olive oil
How to prepare the Akkoub:
- Using a pointed and sharp scissors, wear gloves and snip off all the thorns.
- Wash the Akkoub then drop it in a pan with salted rapidly boiling water.
- Let it cook for 3 minutes then strain on a kitchen towel.
- At this point you can freeze it once it cools down if you don’t want to cook it right away.
How to Cook the Akkoub:
- In a medium pan place chopped onions, leeks and celery sauté with some olive oil.
- Add 1 tbsp of flour and keep stirring until golden.
- Add 3 cups of water and let it boil for 20 minutes.
- Purée the vegetables and broth.
- In another pan using some olive oil sauté the onions for 2 minutes.
- Add the akkoub and keep cooking.
- Add cumin, white pepper and onion powder.
- Add the vegetable purée.
- Cover and let all cook on low heat for 20-30 minutes or until you think it’s tender enough.
- Squeeze some lemon juice and drizzle some olive oil on top.
- Enjoy with some rice or with some bread.