HINDBEH (DANDELION GREENS)
Breakfast, Snacks, Lunch
1 bunch dandelion greens, store-bought or foraged
- 1 large onion
- 1 tablespoon Baharat spice mix
1 pinch Sumac or juice of 1 lemon
- Optional: Tahini to drizzle
Wash your greens and cut them into smaller pieces if you wish. Slice an onion finely.
Add a drizzle of olive oil to a medium-high pan (we used cast iron) and add in your onions and a pinch of salt. Slowly cook down the onions for 10-15 minutes until they are soft and nearly caramelized. You can periodically cover the pan to keep the onions from burning.
Add your greens, your baharat and sumac (or lemon juice) and stir everything together. Cover again to steam the greens for 4-5 minutes.
Plate your Hindbeh in a dish, add a drizzle of fresh olive oil and a bit of flaky salt. Serve warm.
Optional: drizzle a bit of tahini on top for a warm, nutty addition to this punchy dish. Enjoy!