🥬 Hindbeh (dandelion greens with olive oil)
Hindbeh bi zeit is a Levantine dish of dandelion greens blanched, then sautéed in olive oil with garlic and topped with crisp caramelised onions. The greens are silky and pleasantly bitter, balanced by the sweet onions and a squeeze of lemon. It is served at room temperature as a mezze or a light vegan main with bread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 kg dandelion greens, washed and roughly chopped
- 3 onions, thinly sliced
- 4 tbsp olive oil
- 3 garlic cloves, crushed
- 1 lemon, juiced
- Salt
Method
- Blanch the greens in boiling salted water for 3–5 minutes, drain and squeeze out the water.
- Fry the onions in 3 tbsp of olive oil over medium heat for 15–20 minutes until deep golden; set aside.
- Heat the remaining oil, add the garlic for 30 seconds, then the greens, and sauté for 5 minutes. Season with salt.
- Off the heat, stir in lemon juice to taste.
- Serve warm or at room temperature topped with the onions, with lemon wedges.
How to make it lighter
- The calories come almost entirely from the olive oil — 1 tbsp oil ≈ 120 kcal, and 2 tbsp is enough for the whole pan.
- Caramelise the onions slowly with a splash of water instead of extra oil.
- Serve it as a side with grilled chicken for a light, filling plate.
History
Wild and cultivated dandelion greens have long been foraged and cooked in Lebanon, Syria and Palestine, and hindbeh is a typical dish of the olive-oil-based zeit family. It is especially common during Lent and in spring when the greens are young.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →