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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction. Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability. |
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This dish is part of the famous Lebanese Meze (Meza, Mezza, Mezze) |
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WHAT YOU NEED
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Wash well the dandelion greens.
Boil water and plunge them for 30 seconds in the boiling water. This removes the bitterness taste from the dandelion.
Boil water and plunge them for 30 seconds in the boiling water. This removes the bitterness taste from the dandelion.
Keep them in a drainer and press them so the dandelion greens drain well.
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Peel and cut the garlic cloves and two of the onions as shown in the left picture.
Cut the dandelion greens so they can be easily chewed and swallowed.
Cut the dandelion greens so they can be easily chewed and swallowed.
Combine the dandelion greens, garlic and onions in a pan, add 2 tablespoons of corn oil and stir-fry the mix until the onions and garlic are soft.
Cut the remaining onions in crescent shaped slices and stir-fry them with the remaining corn oil until golden brown.
Add the lemon juice to the dandelion mix and the olive oil as well and mix gently.
Serve with the fried onion placed over the "Hindbeh" greens before tasting this delicious Lebanese meza (meze, mezze) dish.
Bon Appétit !
Bon Appétit !
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