Accompany with burghul Khichin (coarse). Like all yoghurt dishes, do not re-heat as it separates.
Gundelia (Gundelia Tournefortii L. - Akoub) is a wild edible plant that grows above 900 meters. Its taste is a combination of artichoke and wild asparagus; it is well regarded in the Chouf and Sir Deniyeh region for its antioxidizing qualities and the ease of preparation. It is picked between April and early June. Chouf residents are known for their eco-consciousness. Orchards extend as far as the eyes can see, and sustainable agriculture is widely practiced. The Chouf was the stronghold of the patriot rebellion against The Sublime Porte. In the 16th century, Fakhr ad Din II (1572 - 1635) monitored the unification and the modernization of the 'country' (modern-day Lebanon in its actual frontiers became independent in November 1943). Deir el Qamar was the capital of Mount Lebanon during his early reign. The Emir strengthened the 'country' and initiated agricultural projects thanks to his Italian acquaintances. He brought many plants and vegetables from Italy, where he was exiled, pushed away by Ottomans. He initiated the thriving silk industry that enriched generously the mountain ruled by Maronites and Druze. The Ottomans exercised their suzerainty over Mount Lebanon. In the early 19th century, Akhwat Chanay, literally the village idiot, who had great influence on Emir Bashir Shehab II… etc...
To read all the article Order the book: Rural Taste of Lebanon

Preparation time: 50 min
Cooking time: 25 min

Serves 6

500 g (17 oz) gundelia
500 g (17 oz) whole milk yogurt
1/2 teaspoon starch
100 g (30 oz) preserved meat (awarma)
1 garlic clove, crushed
1/4 teaspoon cinnamon
3 tablespoons vegetable oil salt

1. Wash the gundelia. With scissors, cut off the prickly parts.

2. In a saucepan, boil the gundelia in 1 liter of water (34 fl oz) for 15 min, then drain.

3. In a frying pan, sauté the meat in vegetable oil for 15 minutes.

4. In a saucepan, mix yoghurt with starch over low heat for 10 minutes. Stir until it thickens, then add the gundelia, the garlic and the meat.

5. Keep stirring during the heating process to prevent yoghurt from boiling.

6. When the mixture thickens, turn off the heat.

Serve hot.