Wild Edible Plants -
About us
Home
Mission
Team
Communities
Contact us
Activities
Projects
Workshops
Plants Database
Access Database
List Recipes
Publications
Brochures
Books
Research papers
Final Report
Media Coverage
Network
Partners
Links


IBSARESDUAmerican University of Beirut
IDRC



Title
Wild mint turnover
Ingredients
1 kg whole wheat flour sifted 1-1.5 cups olive oil 1 tablespoon salt 750 g fresh wild mint leaves washed and drained well 1 medium onion finely chopped and sauteed with olive oil 2 tablespoons lemon juice (optional) Salt
MOP
Mix mint with onion and lemon juice Mix salt with the flour Add water to flour, knead and form a smooth dough Leave to rest at least for 30 minutes Cut dough into small balls On a lightly floured surface flatten each ball evenly with hands Sprinkle each piece with oil on surface, fold Let it rest for at least 10 minutes Place about half tablespoon of fresh mint in center of each piece Turn the sides of dough to form a triangle, seal well Place on a slightly greased baking tray Bake in a preheated oven at 175 °C (medium high) for 15 minutes until color becomes golden brown Serve hot or cold with yoghurt
 
Programming: Khaled al Ahmad - Web Analyst: Maha Jdeed - Photography: Mazen Jannoun 
Design & Management: Yarob Marouf