Al-Akoub
Akoub is considered one of the famous foods in the Levant. Akoub grows in the mountains in the spring. Akoub is considered a plant with thorns, so it needs a specific method of cleaning, while being careful of the thorns during the cleaning process. When buying akoob, it must be cleaned well of thorns by cutting the thorns with scissors. Or remove it with a knife, being careful and wearing your paws while doing this, then clean it well, then put it in a pot and stir it with the oil for five to ten minutes until it wilts so that the thorns do not appear again, and then it can be cooked as follows:
Akoub stew
Ingredients:
- Akoub.
- Meat.
- ghee
- salt.
- condiment.
- Onions.
How to prepare
- After cleaning the skewers, removing the thorns from them, and leaving them to drain from the water with which we washed them, we clean the meat and cut it into appropriate pieces as desired, then put a spoonful of ghee in the cooking pot and stir it over low heat until it is almost cooked, then put salt and spices on it.
- Then we add a little water to it whenever we feel necessary and leave it until the water evaporates, then we chop one onion, put it with the meat, and add two tablespoons of ghee.
- Then we cut the akboob into suitable pieces and put it with the meat in the pot and stir it until it becomes tender, then add water to it and leave it until it is cooked, adding spices to it if necessary, then we serve it hot with rice.
- Note: The meat can be boiled first, when it is cooked and the broth becomes thick, and after stirring the koob with ghee and the koob is softened, we place the meat and broth on top of it and leave it to boil until it is cooked and becomes thick.
Akoub with kofta
Ingredients:
Read also:How to cook cauliflower- 3 kilograms
- Two and a half ounces of minced meat for the kofta.
- Small onion head.
- A little parsley.
- A teaspoon of spice.
- a tablespoon of salt.
How to prepare
- After cleaning the stalk and cutting the thorns from it, we boil it half a boil without cutting it.
- Then we take it out of the boiling water and leave it to drain the water.
- We take the large pieces and wrap them in minced meat mixed with spices, parsley, and onions. We tighten them by hand so that the akboob pieces do not come out of the meat, and we dip them in the qarshala pieces.
- We fry them in ghee until they brown on both sides, then we take them out of the ghee and arrange them over the small boiled pieces, then we cover them with water and add salt to them according to taste, and we leave them to boil until they are cooked, and we serve them over peppered rice.
