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Plant used: Gundelia Tournefortii


  • 1 kg Gundelia heads washed and thoroughly trimmed
  • 400 g cubed mutton meat
  • 1 medium onion finely chopped
  • 2 tablespoons oil 
  • Salt 
  • Allspice 

Method of Preperation

  1. Fry onion in pre-heated oil until golden in color.
  2. Add meat, sauté until slightly browned.
  3. Add water, salt and pepper and cook until done.
  4. Sauté Gundelia in oil until slightly browned.
  5. Add the sauteed Gundelia to meat and broth and cook for 15 minutes.
  6. Serve with rice and yoghurt.

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