Hindbeh

Ingredients:

- 450g fresh dandelion greens
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: Sumac for garnish

Instructions:

Prepare the Dandelion Greens:

Wash the dandelion greens thoroughly in cold water. Remove any tough stems and chop the leaves into bite-sized pieces.

Sauté the Vegetables:

1. In a large pan, heat olive oil over medium heat.
2. Add chopped onions and sauté until they become translucent.
3. Add minced garlic and continue to sauté until fragrant.
4. Add the chopped dandelion greens to the pan. Stir well to combine with the onions and garlic.

Cook the Hindbeh:

1. Cook the dandelion greens over medium heat, stirring occasionally, until they are wilted and tender. This usually takes about 10-15 minutes.
2. Season with salt and pepper to taste.
3. Drizzle lemon juice over the cooked Hindbeh and mix well.

Garnish and Serve:

1. Optionally, garnish the Hindbeh with a sprinkle of sumac for extra flavor.
2. Serve the Hindbeh warm as a side dish or as part of a mezze spread.

Serving Suggestions:

- Hindbeh is often enjoyed with Lebanese flatbread (such as pita) or alongside rice.
- It pairs well with other Lebanese dishes and can be part of a vegetarian meal.

  :الهندباء المقلية

:المكونات