This delicious stew is one of the traditional dishes made with this wild vegetable; my grandmother used to prepare it this way and so do lots of folks here. Just sauté the akkoub (tumbleweed) in some olive oil with plenty of chopped onions and garlic, cook the stew meat separately, then mix the two and finish off the cooking with a final addition of fresh lemon juice. Serve with rice.
Here Clint Eastwood is thinking of a suitable place to light up a fire and cook his tumbleweed.
Hmm, just a thought; it is that rustic of a dish!
INGREDIENTS: 4 servings
- 1 pound of tumbleweeds or gundelia or akkoub, cleaned, outer leaves removed
- 2 onions, chopped
- 4 cloves of garlic or to taste, chopped and mashed with a teaspoon of salt
- 1 large or 2 small lemons
- 1 pound of stew meat or lamb shanks
- salt, pepper to taste, a dash of cinnamon or allspice if desired
- olive oil, as needed
- In a large skillet, heat some olive oil and fry the chopped onions till golden; add the akkoub and stir-fry for 20 minutes, shaking the pan every so often to keep them from burning; add the mashed garlic and stir a few seconds. In the meantime, sprinkle the spices on the meat and brown it in a pot and add 4 cups of water. Cover and simmer one hour or longer till the meat is tender.
- Add the meat and broth to the akkoub and stir to combine them; simmer the stew a good twenty minutes longer over low heat, squeeze the juice of a large lemon and serve hot with plain rice.