Simply Lebanese

Hindbeh

Hindbeh
  • Prep Time
    5 mins
  • Cook Time
    20 mins
  • Serving
    2
Cooked Dandelion root is tossed with a lemon and olive oil and topped with caramelized onions for the delicious Lebanese vegan dish known as Hindbeh.
Hindbeh

A vegetable side dish, Hindbeh is a very popular Lebanese dish that consists of cooked Dandelion greens (or Chicory) tossed with a lemon and olive oil dressing and topped with caramelized onions. Hindbeh is the name of the greens and the dish as well. It is a very popular dish throughout all of Lebanon.

What is Dandelion Root (Hindbeh)?

Dandelion looks and acts like a weed but, actually has amazing health benefits! The benefits are often used medicinally like in tea or as an herbal medicine to help aid in digestion. Hindbeh is most known to treat stomach and liver conditions but, may also help aid in the treatment of high cholesterol, diabetes, eczema, heartburn and many more ailments.

Dandelion and chicory are from the same family of greens and are quite similar in taste and look. Chicory is not easy to find in local grocery or produce stores, however, dandelion greens have become fairly well-known in the US and are available at most grocery stores with the other greens. Either one works perfectly in this recipe.

How to cook it

Like many Lebanese dishes, the way a recipe is made differs on which region of Lebanon you are from. The recipe I know and love, comes from South Lebanon. Hindbeh needs to be washed very thoroughly before being cooked. The stems are edible, I only trim about an inch off the bottom and discard. The greens are then boiled for about 15-20 min. Once they are boiled until softer to eat, all the water is then squeezed out of the cooked dandelion. I then mix the cooked Hindbeh with freshly squeezed lemon juice, salt and olive oil and top with caramelized onions. However, if you are not a fan of onions, you may omit them. My mother always serves it dressed but without onions.

Hindbeh

Another popular way to make Hindbeh is to boil it for only 5-10 minutes then once all the excess water has been removed, add it to a skillet with olive oil and onions and sauté for about 10-15 minutes. It can be served warm or at room temperature with pita bread.

Hindbeh refrigerates very well for about five days or so. While it has a slightly bitter taste, the lemon juice and olive oil give it wonderful flavor offsetting that bitterness, making it a quite delicious and healthy vegetarian side dish to go with any meal!

STEP 1

Boil a large pot of water.

STEP 2

Wash the dandelion greens thoroughly under cold water. Trim 1-2 inches off the stems and discard.

Hindbeh

STEP 3

Chop the dandelion greens into large 2-3 inch pieces and add them all to the pot.
Cook the greens for 15-20 minutes until soft and tender.

STEP 4

While the dandelion greens are cooking, thinly slice the onion in half then, into thin half-moon slices.

STEP 5

Add two tablespoons of olive oil to a small skillet.
Add the sliced onions and cook over medium-high heat until brown and caramelized.

Hindbeh

STEP 6

Once cooked, drain the dandelion leaves in a colander.
Squeeze all the remaining water from the Hindbeh and set aside.

STEP 7

Add the freshly squeeze lemon juice, remaining tablespoon of olive oil, and salt to the greens and mix well. 


Hindbeh

Top with the caramelized onions and serve with pita bread. 

Hindbeh
Hindbeh

Hindbeh

Cooked Dandelion root is tossed with a lemon and olive oil and topped with caramelized onions for the delicious Lebanese vegan dish known as Hindbeh.
4.91 from 10 votes
Print Rate
Course: Appetizer
Cuisine: Lebanese
Keyword: app, chicory, Dandelion Root, Hindbeh, lebanese, lebanon
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 256kcal
Author: Iman

Ingredients

  • 1 bunch Dandelion or Chicory
  • 3 tb. Olive Oil
  • 2 tb. Lemon Juice
  • ½ tsp. Salt
  • 1 sm Onion

Instructions

  • Boil a large pot of water.
  • Wash the dandelion greens thoroughly under cold water. Trim 1-2 inches off the stems and discard.
  • Chop the dandelion greens into large 2-3 inch pieces and add them all to the pot. Cook the greens for 15-20 minutes until soft and tender.
  • While the dandelion greens are cooking, thinly slice the onion in half then, into thin half-moon slices. 
  • Add two tablespoons of olive oil to a small skillet. Add the sliced onions and cook over medium-high heat until brown and caramelized.
  • Once cooked, drain the dandelion leaves in a colander. Squeeze all the remaining water from the Hindbeh and set aside.
  • Add the freshly squeeze lemon juice, remaining tablespoon of olive oil, and salt to the greens and mix well.
    Top with the caramelized onions and serve with pita bread.

Nutrition

Calories: 256kcal | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 14.8g | Sodium: 665mg | Potassium: 437mg | Fiber: 5g | Sugar: 0.8g | Vitamin A: 223IU | Calcium: 21mg | Iron: 19mg

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    Recipe Reviews

    • Vikas Goswami

      Hi This side Vikas Goswami,

      I would like to propose a suggestions for you to add these points in your blogs about every finish products you made…

      Texture, Smell, Color, Taste…

    • Stefanie

      5 stars
      I got dandelion from my CSA and didn’t really know what to do with it. So I tried your recipe today and it was absolutely fabulous! Will be making it again!

      • Iman

        So glad you enjoyed it!!

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