Hindbeh (Dandelion Greens)

Hindbeh (Dandelion Greens)

Did you know that dandelions, usually considered a pesky weed, are actually some of the most nutritious greens you can find? They contain antioxidants, help fight inflammation, lower blood pressure, and are packed with vitamins and minerals. If you forage your greens, be sure to save the roots - they make an excellent medicinal tea.

Hindbeh is a traditional dish made of dandelion greens with caramelized onions. Our version is very simple, and uses sumac, but feel free to use lemon juice instead to get the acidic element in.

There are many ways to make it - this is just one method our resident chef uses. We made ours with our baharat as a warming element which compliments the slight bitterness of the leaves. Beautiful as a side dish with rice, or bread to scoop.



Breakfast, Snacks, Lunch




20 Minutes




  • 1 bunch dandelion greens, store-bought or foraged

  • 1 large onion
  • Olive Oil

  • Flaky salt

  • 1 tablespoon Baharat spice mix
  • 1 pinch Sumac or juice of 1 lemon

  • Optional: Tahini to drizzle


Step 1:

Wash your greens and cut them into smaller pieces if you wish. Slice an onion finely.


Step 2:

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.


Step 3:

Add your greens, your baharat and sumac (or lemon juice) and stir everything together. Cover again to steam the greens for 4-5 minutes.


Step 4:

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!

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