Lebanese Hendbeh
1 min read

Lebanese Hendbeh

Being a Lebanese and living in France has its challenges.

When it comes to food, the hardest part is not being able to find your favorite dishes or the ingredients to make them.

So when I was able to find some hendbeh leaves, naturally I had to make some.

 

Difficulty: Easy

Cooking Time: ~1 hour

Lebanese hendbeh

Lebanese Hendbeh

Hendbeh is a Lebanese side dish (or mezze) made of a variety of dandelion green leaves found in Lebanon.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Lebanese

Ingredients
  

  • 500 g Hendbeh leaves
  • 2 medium onions
  • 2 tbsp olive oil extra virgin
  • 2 Lemons
  • Salt & Pepper to taste

Equipment

  • 1 Big Pot
  • 1 Cutting board & Knife
  • 1 Strainer

Method
 

  1. Wash and roughly chop hendbeh leaves.
  2. Cook hendbeh leaves in boiling water for around 30 mns or until soft.
  3. Remove hendbeh leaves from the water and drain very well.
  4. Cut the onions julienne style then sautee them with a generous amount of oil until soft & slightly brown.
  5. Add the drained leaves and sautee them together for 5 to 10 more mns.
  6. Add salt and pepper to taste. Optionally add lemon while sautΓ©ing.

 

Serving Suggestions

Best served with Lebanese bread, and lemon wedges, as an appetizer.

 

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