‘Assoura’  -  Syrian Cooked Beet Leaves

posted on: Aug 25, 2025

By: Habeeb Salloum/Arab America Contributing Writer

The harsh, rainless prairies of our Saskatchewan homestead in the 1920s and 1930s called for ways and means for families to do what they could to sustain living. There was no waste.  In the kitchen this meant that whatever we were able to grow in our hand-watered garden was used to prepare various dishes.  Beet leaves, for instance, that may be tossed today as an unwanted part of the vegetable, made for a great ingredient in many dishes.

One such dish was that of assoura, usually made with dandelions, spinach or swiss chard.   When these were not available beet leaves provided a great substitute, and we loved it.

Serves 4 to 6

8 cups washed, drained and coarsely chopped beet greens

1/4 cup olive oil

2 medium onions, thinly sliced

6 cloves garlic, minced

3/4 teaspoon salt 

1/2 teaspoon black pepper

3 tablespoons fresh lemon juice

In a deep saucepan, bring water and 1/4 teaspoon of the salt to a rolling boil and then add the beet leaves.  Boil for 1 to 2 minutes, or until leaves are tender and wilted but still green.   Immediately remove the leaves and drain in a sieve.  When slightly cool, squeeze out the water from the leaves by hand or by pressing with a spatula or a wooden spoon, squeezing out as much water as possible.  Set aside in the sieve.

Heat the oil in a frying pan over medium heat and sauté the onions until golden, about 10 minutes.  Add the garlic and sauté a further 2 minutes.  Stir in the beet leaves mixing them well with the onions and then sprinkle and stir in the remaining salt and pepper.  Cook for five minutes then add the lemon juice and cook a further 1 or 2 minutes.

Transfer to a serving dish.  This can be eaten hot, chilled or at room temperature.

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