Hindbeh Bi Zeit (Dandelions in olive oil) هندبة بزيت

Name: Hindbeh Bi Zeit (Dandelions in olive oil) هندبة بزيت
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 kg Dandelion Greens (washed and cleaned).; 2 medium Onions (chopped).; 8 cloves of chopped garlic.; 1/4 cup of EV Olive oil.; 2 tablespoon Lemon juice.; 1/2 teaspoon of Salt.; 500 grams white onion (thinly sliced).

8 steps

Prep:20minCook:15min

Hindbeh Bi Zeit is a popular dish all over Lebanon. It can be served as a salad, also considered as a Mezze dish, and can be eaten as main or light lunch.

Updated at: Thu, 17 Aug 2023 13:35:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories208.3 kcal (10%)

Total Fat10.8 g (15%)

Carbs27 g (10%)

Sugars5.9 g (7%)

Protein5.9 g (12%)

Sodium325.7 mg (16%)

Fiber7.7 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1kgDandelion Greens

8 clovesgarlic

¼ cupOlive oil

2 tablespoonLemon juice

½ teaspoonSalt

For Garnishing

500 gramswhite onion

thinly sliced

Instructions

Step 1

Medium chop the dandelion. and soak it in water with pinch of salt for 10 minutes.

Step 2

Move the dandelion to a saucepan, cover it with a good amount of water, on a medium heat, bring it to a boil for 10 to 15 minutes, then strain and put it in a bowl of ice water.

Step 3

Using your hands, grab a handful of boiled dandelion and squeeze out as much excess water as possible.

Step 4

Heat half the amount of olive oil in a frying pan over a medium heat and add the chopped onions and stir for 10 minutes until golden color, then add the chopped garlic and salt and stir for 5 minutes.

Step 5

Add the squeezed dandelion to the frying pan and stir for 5 minutes.

Step 6

Season with lemon juice, stir it for couple of minutes, then remove the pan from the heat.

Step 7

Fry the thinly sliced onion until it turns crispy and golden brown.

Step 8

Place the dandelion in a serving plate, garnish with fried onions, and serve hot with lemon wedges aside.