Aegean Style Blessed Thistle (Şevketi Bostan)
Quick answer
Clean and chop the blessed thistle, then sauté with onions and olive oil until tender. Finish the dish by stirring in a classic egg and lemon dressing.
- Total time
- 50 dk
- Servings
- 4
- Calories (est.)
- ~180 kcal
- Difficulty
- orta
sevketi bostan recipe · aegean herb dish · blessed thistle recipe
50 dk · 4 servings · 180 kcal
Ingredients
- 500 grams blessed thistle (şevketi bostan)
- 1 onion
- 4 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon flour
- 1 egg yolk
- 1 teaspoon salt
- 2 cups hot water
Method
- Clean the thistle, cut off tough parts, chop into finger-length pieces, and soak in lemony water to prevent browning.
- Sauté finely chopped onions in olive oil in a wide pan until translucent.
- Add the drained thistle to the pot and sauté for a few minutes.
- Add hot water and salt, cover the pan, and simmer over medium heat until the herbs are tender.
- In a bowl, whisk together lemon juice, flour, and egg yolk to make the dressing.
- Temper the dressing with a few spoonfuls of hot broth, slowly pour it into the pot while stirring, bring to a gentle boil, and remove from heat.
You can wear kitchen gloves while trimming the thorny parts of the thistle.
FAQ
How do you make sevketi bostan tender?
Cooking it slowly in its own broth on low heat helps soften its fibrous structure.
How to prevent the lemon-egg dressing from curdling?
Temper the dressing by adding warm broth from the pot gradually before mixing it in.
From the same shelf
Traditional Abugannuş Mezze
A delicious Antakya mezze where roasted eggplants and peppers meet fresh vegetables and olive oil.
Easy · 45 min
