Hindbeh (dandelion) is a vegan Middle Eastern recipe popular in Lebanon, Syria, Jordan, and Palestine. It is simply prepared from basic ingredients in your kitchen (Onions, lemon, and olive oil).
Thoroughly wash the dandelion with cold water and drain in a colander.
Coarsely chop the dandelion leaves.
Fill a large pot with water then place it over medium heat. Before the water boils add a pinch of sodium bicarbonate.
Add the dandelion and leave it for only 5 minutes while stirring, and the water should not boil in order to preserve the benefits of it as much as possible.
Remove the dandelion from the water and place it in a bowl of ice water.
Drain the dandelion with your hands well, spread it out on a plate, and flatten it by hand so that it dries faster, has a nicer shape, and is not full of water
Heat the olive oil in a frying pan over medium heat and sauté the onions until they become brown and caramelized, stirring occasionally. Remove half the amount with a slotted spoon onto a plate, leaving the rest in the pan.
Add the chopped dandelion leaves to the remaining onions in the pan. Season with the salt and mix. Leave it on medium heat between 10 minutes to 15 stirring regularly.
Transfer hindbeh to a serving platter and garnish the top with the rest of the onions and lemon wedges. Serve warm or cold.
Servings 4