Akkoub
User Reviews
4.9
Akkoub
Description
This Akkoub recipe highlights the unique preparation of the akkoub plant, which requires removing thorns with gloves and scissors, followed by a brief boil to soften the leaves. The cooking process starts with sautéing onions, leeks, and celery to build a flavorful vegetable broth that is thickened with flour and pureed.
The akkoub is then cooked together with sautéed onions and the seasoned vegetable puree, flavored with cumin, white pepper, and onion powder. Slow cooking on low heat tenderizes the greens and allows the spices to meld thoroughly.
The final dish is brightened with lemon juice and olive oil drizzle before serving. It is commonly enjoyed with rice or bread, making it a hearty and comforting option.
Ingredients
- 2 kg akkoub
- 2 white onion big
- 1/3 cup olive oil
- 2 cups vegetable broth
- 1/2 tsp cumin
- 1 tbsp onion powder
- 1 tsp white pepper
Vegetable broth:
- 1 leek
- 1 onion
- 1/2 celery sticks
- 1 tbsp flour
- 2 tbsp olive oil
Instructions
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.
Notes
User Reviews
Overall Rating
4.9
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