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DISCLAIMER:
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
This dish is part of the famous Lebanese Meze (Meza, Mezza, Mezze) |
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WHAT YOU NEED
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Start by:
- washing the octopus
- mincing the parsley (coarse)
- crushing the garlic
- juicing the lemon
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Cut the octopus with kitchen scissors in a manner to separate every 2-3 legs and the head.
Put the olive oil in a cooking pot, add the octopus and start the stove at medium to high heat.
Put the olive oil in a cooking pot, add the octopus and start the stove at medium to high heat.
Add the white wine, garlic and parsley as soon as the octopus turns red as shown in the left picture.
Continue cooking and keep tasting from time to time. Add salt as needed.
The octopus will be ready when tender enough.
The final color will look like the picture to the right.
The octopus will be ready when tender enough.
The final color will look like the picture to the right.
Serve in a deep plate and add the lemon juice.
Serve cold meaning at room temperature knowing this is classified as a "cold" Lebanese meze dish.
Bon Appétit !
Serve cold meaning at room temperature knowing this is classified as a "cold" Lebanese meze dish.
Bon Appétit !
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