Artichoke is high in fibers and antioxidants, it maintains a healthy heart, reduces bad cholesterol, prevents and treats cancer, improves digestion and acts as a diuretic.
Did you know that if artichoke is left to grow wild, it blossoms into large purple flowers? yes artichoke is a bud of a thistle!
This astounding vegetable can be consumed from leaves to heart and even the bottom, this recipe calls for hearts. Braised artichoke hearts with carrots, potato cubes and peas. It’s usually presented as a side dish, salad or mezza, but if paired with rice you can eat as a main dish.
you will need (serves 4):
- medium onion finely diced
- 400 g artichoke hearts
- 1 cup carrots, chopped in small cubes
- 1 cup potato, chopped in small cubes
- 1 cup peas
- 2 tbsp butter
- 2 tbsp flour
- juice of one big lemon
- 3 cups water
- salt to taste
Sautée the onion in butter until fragrant, add the flower and let it cook a bit until it starts to have a golden shade, then pour the lemon. Whisk the mix the same way of doing the roux then the water little by little. You will obtain a silky and viscous sauce. Add the artichoke, potato, carrots and peas and let it cook on low flame until tender.
As i said you can serve it cold as a mezza or hot with rice, or maybe why not trying it with mashed potato. I am personally a big fan of this dish. I love vegetables and i love everything that has citrus, so it is a heavenly combination. Give it a try and i am sure you will love it.
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Posted in appetizers & salads, main dish
Tagged art direction, artichoke, carrots, cooking, cooking lebanese, easyrecipe, food, food blog, food blogger, food layout, food photography, foolproof recipe, jaymmy, lebanese food, lent, marmite et ponpon, meatless, peas, potato, recipe, traditional recipes with a twist, vegetarian
Who said traditional lebanese dishes can’t be presented in a modern creative way?
Mehche kousa or stuffed zucchini is one of the delicious traditional dishes that all lebanese families cook at least twice a month. Kids as adults love it. So succulent that people never bothered themselves to think of the esthetic presentation on the table .
Personally it’s one of my favourite dishes and i want to take it to the next level, by showing you how the presentation can be equivalent to the taste.
Isn’t mouth watering?
Usually kousa mehche is accompanied with wara’ arich or stuffed vine leaves to make the dish a killer.
- 1 kg kousa
- 200g ground beef
- 1 cup rice
- 2 medium tomatoes chopped
- tomato paste
- salt & pepper to taste
First you need to empty out the zucchini pulp with a special corer. Carve it as much as you can but try not to break it 🙂
Mix together the meat, rice, salt and pepper to stuff the zucchini to 3/4 full. The same stuffing is used also for the vine leaves.
Put the zucchini in the pot vertically, open side to the top so the rice will not go in the sauce. Add the chopped tomatoes, the paste and salt to taste then cover with water.
Bring it to boil then reduce to medium low flame and cook for 45 mns approx.
My mom is the queen of kousa mehche, she taught me!
Posted in main dish
Tagged blog, cooking, courgette, creative presentation, food, food layout, jaymmy, kousa mehche, laban, lebanese cuisine, marmite et ponpon, marrow, stuffed, stuffed courgette, stuffed marrow, stuffed vine leaves, stuffed zucchini, vine leaves, wara arich, yogurt, zucchini