“A Cretan goes into a field with a cow. The son of the field’s owner runs to his father, and says “Papa! A cow and a Cretan are in the field! What should I do?” His father answers: “don’t bother the cow, she’ll eat until she’s full and leave. But the Cretan will gather everything before he leaves. So chase the Cretan out!”
1 bunch dandelion greens
1/4 cup olive oiljuice of 1 lemon
1 clove of garlic
-Boil enough water for your dandelion bunch in a pot with some salt.
-Add dandelions and cook for 5-7 minutes, depending on freshness of the weed.
-Blanch dandelions for 3 minutes.
-Squeeze excessive water and lay on a plate.
-Mix olive oil, lemon juice, and crushed/minced garlic with salt and pour over the dandelions. (Adjust salt, lemon, and garlic to your taste)
for tarator sauce
2 slices of white bread (cannot stress the importance of the whiteness of bread for this sauce), crusts removed
1-2 cloves of garlic
juice of 1 lemon or 2 tbsp vinegar
1/2 cup ground walnuts (although walnut is more common, some prefer pinenut for tarator sauce)
4-5 tbsp olive oil
-Soak bread slices in 1/4 cup water, squeeze excessive water.
-Put all in a food processor and pulse until smooth. The sauce should not be very runny or thick as a paste. Add a couple of drops of water or lemon juice to loosen up.