Dardar in Arabic and Eastern star thistle in English (Centaurea hyalolepis) is a wild edible plant commonly collected and cooked in rural Lebanon and Syria. The leaves which look like chicory leaves, are never eaten fresh but always cooked. They are rich in vitamins, iron and magnesium. In Syria, “marshousha” is a traditional dish composed of the plant’s leaves cooked with bulgur, onions, olive oil and paprika. The seasoned dardar leaves are called “assoura“; they are usually prepared with lots of garlic, lemon juice and olive oil.
“Dardar” leaves, washed and cleaned
2 garlic cloves, mashed
- Cook the dardar leaves in hot water until soft
- Strain then squeeze out the remaining water with your hands
- Finely chop the leaves and put them in a salad bowl
- Add the other ingredients and mix well
- Enjoy with a loaf of Lebanese bread