Levantine cuisine · Vegetable Dishes

Hindbeh bi Zeit

Blanched dandelion greens in olive oil, topped with deeply caramelized onions and plenty of lemon.

Ingredients · for 4 servings

• 800g dandelion greens (or chicory as a substitute)
• 4 onions
• 100ml olive oil
• 2 garlic cloves
• 1 lemon
• 1 flatbread
• Salt, pepper

Instructions

1. Wash the dandelion greens several times in cold water, trim off the tough stem ends, and cut the leaves into thumb-length pieces.
2. Blanch the leaves in boiling salted water for 6–8 min. until tender and the bitterness has mellowed, then shock in cold water and squeeze out firmly.
3. Slice the onions into fine rings and slowly fry them in 80ml olive oil over medium heat for 20–25 min. until deep brown and sweet; drain half of them until crisp on paper towels.
4. Finely chop the garlic, add it to the onions in the pan and sauté for 1 min. until fragrant but not browned.
5. Add the squeezed greens, toss for 5 min., and season generously with salt, pepper, and the juice of the lemon.
6. Arrange warm on a shallow platter, scatter with the crispy fried onions, drizzle with the remaining olive oil, and serve with flatbread.