This is one of my favorite Middle Eastern classic cold vegan mezze dishes, hindbeh consists of sauteed dandelion greens that have been cooked in plenty of olive oil, and topped with caramelized onions. Just a few ingredients are needed to make hindbeh, but it’s so packed with flavor and goodness.
What is hindbeh?
Hindbeh is the Arabic word for dandelion greens. They have a lovely slightly bitter undertone, and sautee down to a soft texture that soaks up all that olive oil, and lemon juice for intense flavor.
Dandelion greens or hindbeh are very similar to chicory, and almost interchangeable if you happen to have one rather than the other.
Dandelion greens have plenty of health benefits, they are packed with antioxidants and fiber that can help control blood pressure and cholesterol.
Hindbeh as a dish consists of sauteed dandelion greens with olive oil, lemon juice and caramelized onions. So good! If I ever see hindbe on a menu, it’s something I’ll definitely order. However, making this at home is so easy, and dare I say better than the restaurant versions.
Ingredients you need to make hindbeh:
Dandelion Greens: An edible weed plant that you can find in nature in the springtime. I get mine from my local supermarket or greengrocer. You can substitute swiss chard, chicory, kale, or spinach if you can’t find hindbeh.
Olive Oil: Use good quality extra virgin olive oil, since you use quite a bit taste in this recipe. This recipe has such few ingredients that it’s important to use fresh, good quality ones.
Onions: You can use whatever color onions you have on hand. I like a lot of caramelized onions as a topping so I use 3, but if you are using bigger onions you could use only 2.
Lemon: Freshly squeezed lemon juice really brightens the flavor of these greens.
Salt: You’ll need a generous amount of salt to season all these greens, keep tasting and adjusting as you go!
How to make hindbeh bil zeit:
- In a large skillet, heat 1/4 cup of olive oil on medium heat. Add the sliced onions, and caramelize by stirring occasionally for 15-20 minutes or until a deep golden brown. Remove from heat, and take out half the onions placing them on a small plate.
- Very thoroughly wash the dandelion greens. Remove the end of the stems, the last inch or so, and chop the remainder of the greens roughly. You can rinse again just to make sure you get any dirt out.
- Place greens in a bowl and pour boiling water and 1/2 teaspoon of salt on top until submerged. Leave in the boiling water for 2 minutes, then immediately scoop out and into a bowl filled with ice water to blanch.
- Drain very well, squeeze out as much water as you can with your hands.
- Place the drained greens on top of the remaining caramelized onions, add the remaining salt, and stir. Return to the heat over medium low. Cover, and saute, stirring every couple of minutes for 15 minutes or until wilted and thoroughly cooked.
- Remove from heat, add the lemon juice and stir. Taste for seasoning and add salt and more lemon juice if you need it.
- Transfer to serving plate, and top with remaining caramelized onions, and drizzle with the extra olive oil. Enjoy warm, cold or at room temperature by scooping up with pita bread.
What to serve hindbeh bil zeit with:
We eat this just as it is, and use pita bread to scoop it up. SO good! It’s great with an extra squeeze of lemon juice, and some more olive oil drizzled on top.
Storing leftovers:
Hindbeh actually tastes even better the next day, so this is a great make ahead recipe. This will last 3 days in an airtight container, and the best part is it tastes delicious cold and at room temperature, and warm. You can eat it right out of the fridge, or bring it up for 15 minutes or reheat it gently in the microwave.
Recipe tips and tricks:
- Select fresh dandelion greens: Choose bright green leafy dandelion greens, avoiding any wilted or yellowing ones.
- Clean thoroughly: Raw hindbeh can be gritty, so when washing, make sure to be thorough. I like washing once before chopping, then again after chopping just to really make sure I’ve gotten any impurities out.
- Remove bitterness: Dandelion greens can be bitter, especially if they are older or larger. To reduce bitterness, blanch the greens in boiling water for a few minutes, then plunge them in ice water.
Recipe FAQs:
Hindbeh is also known as hindbeh bil zeit, and it’s a typical Levantine dish made with dandelion greens. it’s often served as part of a mezze spread, and is sautéed with olive oil and caramelized onions and finished with lemon juice and more olive oil. It’s a very nutritious and flavor packed nutritious vegan side dish.
Dandelion greens can often be found in Middle Eastern grocery stores, some larger supermarkets and farmers markets, especially during spring.
Although dandelion greens are so distinct and delicious, you can also try swiss chard, kale, spinach, or chicory. Collard greens may even work!
Yes it is vegan, gluten free, and highly nutritious!
For more delicious vegan Middle Eastern recipes:
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Hindbeh
Ingredients
- 3 big bunches hindbeh dandelion greens (2lb, 1kg)
- 1/4 cup and 3 tbsp, divided olive oil
- 2-3 onions, thinly sliced depends how much you like caramelized onions! I go for the max
- 1/2 lemon, juiced
- 1.5 teaspoon salt, more to taste if needed
Instructions
- In a large skillet, heat 1/4 cup of olive oil on medium heat. Add the sliced onions, and caramelize by stirring occasionally for 15-20 minutes or until a deep golden brown. Remove from heat, and take out half the onions placing them on a small plate.
- Very thoroughly wash the dandelion greens. Remove the end of the stems, the last inch or so, and chop the remainder of the greens roughly. You can rinse again just to make sure you get any dirt out.
- Place greens in a bowl and pour boiling water and 1/2 teaspoon of salt on top until submerged. Leave in the boiling water for 2 minutes, then immediately scoop out and into a bowl filled with ice water to blanch.
- Drain very well over a colander, and squeeze out as much water as you can with your hands.
- Place the drained greens on top of the remaining caramelized onions, add the remaining salt, and stir. Return to the heat over medium low. Cover, and saute, stirring every couple of minutes for 15 minutes or until wilted and thoroughly cooked.
- Remove from heat, add the lemon juice and stir. Taste for seasoning and add salt and more lemon juice if you need it.
- Transfer to serving plate, and top with remaining caramelized onions, and drizzle with the extra olive oil. Enjoy warm, cold or at room temperature by scooping up with pita bread.
Video
Notes
Substitutions: You can substitute the dandelion greens for swiss chard, spinach, or kale, for a slightly different dish. Making ahead and storing leftovers: Hindbeh actually tastes even better the next day, so this is a great make ahead recipe. This will last 3 days in an airtight container, and the best part is it tastes delicious cold and at room temperature, and warm. You can eat it right out of the fridge, or bring it up for 15 minutes or reheat it gently in the microwave. Recipe tips and tricks:
- Select fresh dandelion greens: Choose bright green leafy dandelion greens, avoiding any wilted or yellowing ones.
- Clean thoroughly: Raw hindbeh can be gritty, so when washing, make sure to be thorough. I like washing once before chopping, then again after chopping just to really make sure I’ve gotten any impurities out.
- Remove bitterness: Dandelion greens can be bitter, especially if they are older or larger. To reduce bitterness, blanch the greens in boiling water for a few minutes, then plunge them in ice water.
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