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Yapay Yemek

Olive Oil Kenger (Cardoon/Gundelia)

A traditional and light Aegean-Anatolian recipe where natural kenger meets olive oil and lemon.

Prep
20 min
Cook
30 min
Time
50 min
Servings
4
Calories
180
Level
Moderate
Heat
Mild
Region
Anatolia
Olive Oil Kenger (Cardoon/Gundelia)
Shopping list
Servings4
Measures

1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.

Ingredients

  • 500 grams fresh kenger
  • 1 large onion
  • 3 cloves garlic
  • 1/2 tea glass olive oil
  • Juice of 1 lemon
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1.5 cups hot water

Calories are an editor’s estimate per serving, not a lab measurement.

Method

  1. 1

    Wear gloves to protect your hands while cleaning kenger, trim the thick outer leaves and thorny parts, and slice diagonally.

  2. 2

    Soak the chopped kenger in lemon water immediately to prevent darkening.

  3. 3

    In a wide pan, sauté chopped onions and crushed garlic with olive oil until translucent.

  4. 4

    Add the drained kenger to the pot and sauté with onions for 2-3 minutes.

  5. 5

    Add hot water, lemon juice, sugar, and salt, then stir.

  6. 6

    Cover the pan and simmer on low heat for about 25-30 minutes until the kenger is tender.

  7. 7

    Serve at room temperature garnished with chopped dill.

Note. The milky sap released while cleaning kenger can stain your hands, so using gloves and soaking in lemon water is essential.

Questions

How do you clean the thorns of kenger?

The hard outer leaves are peeled off, and the thorny parts on it are scraped clean with a knife.

Is olive oil kenger eaten hot?

Traditionally, like most olive oil dishes, it is served at room temperature or chilled.

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