This dish is available in different variations in several parts of the world. It has been popular in Lebanon for a long time and is a common feature on the meze table, when it consists of fish and shellfish.
SERVES: 6-8
INGREDIENTS:
- 2 1/2 pounds (1 kg) large octopus
- 2/5 cup (95 ml) vegetable oil
- 1 1/2 cups (225 g) chopped yellow onion
- 1 1/2 cups (about 250 g) sliced carrots
- 1 cup (150 g) shredded leeks
- Salt
- White pepper
INSTRUCTIONS:
- Begin by cleaning the octopus. Grip the head firmly and pull out the intestines, making sure to remove as much as possible. If the hard transparent part (beak) does not come out, remove it separately.
- Save the ink bladder if available. Rinse the octopus with cold water and pat dry using paper towels.
- Cut the cleaned octopus into pieces of desired size.
- Heat the vegetable oil in a saucepan over medium heat.
- Add the chopped yellow onion to the heated oil and cook for a few minutes until softened.
- Add the octopus pieces to the saucepan and stir to combine with the onions.
- Mix in the sliced carrots, shredded leeks, salt, and white pepper, ensuring all ingredients are well combined.
- Dilute the saved ink bladder with water and add it to the saucepan, ensuring that the ingredients are covered.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the saucepan with a lid and allow it to simmer for approximately 30 minutes, stirring occasionally to prevent burning.
- After simmering, remove the octopus pieces from the saucepan and place them on a serving platter.
- Strain the remaining sauce over the octopus pieces, ensuring a smooth and even distribution.
- Serve the octopus dish while it’s still warm, and enjoy the flavorful combination of ingredients.
