Navigation Navigation

Sauté Desert Viper Grass

Plant used: Scorzonera Schweinforthii


  • 500 g Desert viper's grass roots trimmed, washed and chopped
  • 1 large onion finely chopped
  • 0.25 cup olive oil
  • salt and pepper
  • 2 eggs (optional)

Method of Preperation

  1. Heat oil, fry onions until golden in color.
  2. Add the Desert viper's grass, salt and pepper and sauté for 5 minutes.
  3. Cover pan and cook over low heat until tender.
  4. Blend eggs, add to the Desert viper's grass, stir over low heat until eggs are well coagulated.

© 2024 - American University of Beirut