Akoub is somehow from the same species of the artichokes. It is a seasonal vegetable that grows for around one month each year. Akoub is eaten cooked. It can be also cooked with meat and cooked yoghurt or even made into an omelet. Based on the assumption that akoub comes from the same family of the artichoke, then eating akoub strengthens the liver function and helps in lowering blood cholesterol.
1. Wash the gundelia. With scissors, cut off the prickly parts.
2. In a saucepan, boil the gundelia in 1 liter of water (34 fl oz) for 15 min, then drain
3. In a frying pan, sauté the meat in vegetable oil for 15 minutes.
4. In a saucepan, mix yoghurt with starch over low heat for 10 minutes. Stir until it thickens, then add the gundelia, the garlic and the meat.
5. Keep stirring during the heating process to prevent yoghurt from boiling.
6. When the mixture thickens, turn off the heat.
7. Serve hot with white rice.