🇱🇧 Lebanon
Hindbeh b'Zeit
A mountain classic from the days when greens were foraged, not bought — the bitterness of the hindbeh tamed by lemon and mounds of fried onion.
🔪 Prep: 20 min🔥 Cook: 30 min📈 Difficulty: Medium
Cooking for
4 people
✨ What makes it special
Boiled then squeezed greens sautéed in olive oil, buried under deeply caramelized onions and sharpened with lemon.
Ingredients
- 1 kgdandelion greens or chicory
- 4 large onions, thinly sliced
- 4 clovesgarlic, sliced
- 120 mlolive oil
- 2 lemons
- 1 tspsalt
Method
- 1
Boil the greens in salted water until tender, drain, cool, and squeeze out every drop of water.
- 2
Fry the onion slices slowly in the olive oil until deep amber — set half aside for the top.
- 3
Add the garlic and the squeezed greens to the remaining onions, sautéing until glossy and coated in oil.
- 4
Season with salt and a squeeze of lemon, then spread on a platter.
- 5
Crown with the reserved crispy onions and serve at room temperature with lemon wedges.
🍽 On your table
How this dish looks served for 4