Hindbeh b Zeit (Dandelion Leaves in Oil) is a traditional Lebanese recipe for a classic salad of blanched chicory leaves fried with onions and finished with garlic and lemon juice. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: Dandelion Leaves in Oil (Hindbeh b Zeit).
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Ingredients:
1kg large dandelion leaves
120ml olive oil
3 onions, sliced into thin rings
1 tbsp salt
5 garlic cloves, crushed
lemon juice to taste
Method:
Remove any yellowing leaves from the dandelion then wash and shred them very finely crosswise. Bring a pan of water to a boil, add the dandelion leaves and blanch for 2 minutes then drain. Cool under cold, running, water then squeeze out all the excess moisture by squashing the leaves between the palms of your hands.
Heat the oil in a pan, add the onion rings and fry until golden brown. Remove the onions with a slotted spoon and set aside. Now add the dandelion leaves to the oil remaining in the pan and stir in the garlic. Season with the salt and fry over medium heat for 5 minutes.
Take off the heat and turn into a bowl. Season with lemon juice and set aside to cool.
Serve at room temperature, topped with the onion rings.
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