- 5 red onionsLarge
- 1cup olive oil
- 1cup canola oil
- 3cups Vegetable oilfor deep frying
- 1kg Kolkas
- 1kg lemons
- 1kg oranges
- 1kg Abu Sufayr Lemonليمون ابو صفير
- 500g tahini
- Start by washing and cleaning the kolkas plant.
- Cut kolkas plant into cubes let them drain well in a kitchen towel
- Peel and cut the onions wing shape
- Add the olive oil and canola oil into a big pot, then add the onions
- Fry them till pink color, then add 1 cup water and let them fry on low heat.
- Meanwhile start deep frying the kolkas.
- When done frying the kolkas add them to the onion mixture.
- Let them cook together till the kolkas are well cooked and soft ( around 10 mins)
- Squeeze the lemons, orange, abou sfair, calamantine and mix together in a bowl.
- Add tahini to the orange mixture and stir well.
- Add the tahini and orange mixture to the kolkas and cook on low heat until something known as سارج appears.( oil mixture appears as a layer on the surface)
- After this stage, let them cook for at least 30 min on low heat with continuous stirring
- Put of the heat.
- Serve them on a plate with pita bread.
Contributor: Nabiha Hamadi, 80
+Place: Aley – Lebanon
Grandma of 19 grandsons. She learned her cooking techniques from her family.
|Recipe’s Personal Background||How did you learn this recipe?||Family, mother and grandma|
|Is there some memory/historical event connected to this recipe?||mainly it is only well known in the mountain area and cooked by local women.|
|Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?|| Recipe best cooked by grandma and old women.
This recipe used to be cooked only by old women which they taught to their kids, moveing through generations.
Used to be cooked as a main dish, traditionally, this recipe used to be plated in one big plate in the middle of the table and all family members eat all from this same plate.
The main aim of this traditional food is sharing the same plate by the family and neighbors.
|Mediterranean Background||Any tradition this receipe is connected to? If yes, which one? Can you describe it?||This recipe is mainly cooked in winter with family|
|Any Festivity this recipe is connected to? If yes, which one? Can you describe it?||_|
|Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?||Yes, only known in mountain area and specifically in Al kematieh village.
Kolkas is only planted in north Lebanon, alkora and baalbak area, however this recipe is 100% from al kematieh.
|Season (season this food is linked to)||Mainly cooked in winter because all oranges and kolkas are cultivated during this season.|
|Ingredient||Nutritional Importance||Health Benefits|
|Kolkas||Rich in vitamin C, fibers||Improves constipation, cancer prevention and enhance immune system.|
|Onion||Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese.||It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.|
|Oranges||Rich in vitamin C, B carotene and antioxidants||Cancer prevention, improve immune system, protect the heart|
|Lemon||Excellent source of vitamin C; also contains considerable amounts of vitamin A, folate, calcium and potassium. Like all the other citrus fruits, it contains flavonoids, the most common antioxidant in fruits and vegetables.||Due to its composition in vitamin C, it strengthens the immune system and helps in the absorption of other nutrients, such as iron and calcium. Potassium contributes in the balance of the levels of body minerals and controls high blood pressure. The anti- inflammatory action of its flavonoids contributes to|
|Olive oil||Source of mono-unsaturated fat. It contains vitamins E and K.||The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.|
|Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?||No
However kolkas is good source of vitamins mainly vitamin C, minerals, fibers, and antioxidants. It’s also helps in digestion.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
|Olive oil ( from olives tree) This recipe is a healthy complete food rich in the basic nutrients. It is a good vegetarian dish.
However it is advised not to cook olive oil on high heat, this would make it a better healthier dish
|What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?||No, there is no treatment based on this recipe.|