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IBSARESDUAmerican University of Beirut
IDRC



Title
Spanish thistle in oil
Ingredients
500 g spanish thistle stems and petioles, trimmed, washed, drained and coarsely chopped 2 cloves garlic crushed salt 2 Tablespoons each lemon juice and olive oil
MOP
Place Spanish thistle in a pan, cover with water and boil for 5 minutes Drain, allow to cool and press to remove excess water Add garlic, lemon juice Transfer to serving dish and add oil Serve with bread as an appetizer
 
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