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Ankinar bil Zeit

Local name: أنكينار بالزيت

Syrian artichoke hearts braised in olive oil with peas and carrots, served cold with a wedge of lemon.

VeganGluten-free#artichoke#peas#olive oil#cold#mezze
Ankinar bil Zeit

Photo: عمر الشامي · CC BY 4.0

Prep
30 min
Cook
35 min
Total
65 min
Serves
4
Difficulty
Medium

Method

  1. Drop fresh artichoke hearts into lemon water as you trim them, so they do not darken.
  2. Sweat the shallots in the olive oil for 5 minutes over low heat, without colouring them.
  3. Add the carrots and cook for 5 minutes more.
  4. Sit the artichoke hearts hollow side up, then pour in the water, the juice of one lemon, the sugar and the salt.
  5. Cover and simmer for 20 minutes on the lowest heat.
  6. Spoon the peas into the hollows and cook covered for another 8 minutes.
  7. Cool in the cooking juices, then dress with the second lemon before serving.

Dishes named bil zeit are eaten cold. The olive oil sets a little as it cools and coats the vegetables in a glossy film. Damascus kitchens build a different version around each vegetable of the season.

Nutrition · per serving

Calories
351 kcal
Protein
7.8 g
Fat
23.7 g
Carbohydrate
31.7 g
Fibre
10.9 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Do frozen artichoke bottoms need thawing first?

No, put them straight into the pan, hollow side up. They come already trimmed and will release a little water early on, which does no harm here. They also save you the lemon-water step, which exists only to stop freshly trimmed artichokes from darkening.

What is the spoonful of sugar for?

It is not there to sweeten the dish but to round off the sharpness of two lemons and the natural bitterness of artichoke. Without it the dish tastes aggressive once cold. A single teaspoon is enough for the whole pan.

How long does this mezze keep?

Three days in the fridge, as long as it stays submerged in its cooking juices. The flavour actually improves overnight. Take it out twenty minutes before serving so the olive oil, set firm by the cold, turns liquid again.

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