📝 About This Recipe
A cornerstone of the Lebanese 'Maza Barida' (Cold Mezze), Hendbeh is a masterclass in balancing the natural bitterness of wild greens with the deep, jammy sweetness of slow-cooked onions. This rustic vegan dish transforms humble dandelion or chicory greens into a sophisticated delicacy through a traditional process of blanching and sautéing in premium olive oil. Finished with a bright squeeze of lemon, it is a nutritious, fiber-rich staple that captures the earthy soul of Levantine home cooking.
🥗 Ingredients
The Greens
- 1.5 kg Dandelion greens or Chicory (thick stems trimmed, thoroughly washed)
- 4 liters Water (for blanching)
- 1 tablespoon Sea salt (for the blanching water)
- 1 bowl Ice water (for shocking the greens)
The Sauté and Caramelized Onions
- 1/2 cup Extra virgin olive oil (divided; use high quality Lebanese oil if possible)
- 4 large Yellow onions (thinly sliced into half-moons)
- 3 pieces Garlic cloves (minced (optional, for added depth))
- 1 teaspoon Salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
Finishing and Garnish
- 2-3 tablespoons Fresh lemon juice (adjusted to taste)
- 1 piece Lemon wedges (for serving)
- 2 tablespoons Pomegranate arils (optional, for a pop of color)
👨🍳 Instructions
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1
Begin by preparing the greens. Wash the dandelion or chicory greens multiple times in cold water to ensure all grit and sand are removed. Chop them into 2-inch (5cm) pieces.
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2
Bring a large pot of salted water to a rolling boil. Submerge the greens and blanch them for 5-7 minutes. This process helps remove the harshness of their natural bitterness.
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3
Immediately transfer the greens to a bowl of ice water to stop the cooking process and preserve their vibrant green color.
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4
Once cooled, take handfuls of the greens and squeeze them firmly to remove as much water as possible. You should end up with dense balls of cooked greens. This is crucial for the texture.
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5
In a large wide skillet, heat 1/4 cup of the olive oil over medium-high heat. Add the sliced onions.
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6
Sauté the onions, stirring frequently, for about 20-25 minutes. You are looking for a deep, dark mahogany brown color. If they stick, add a teaspoon of water to deglaze the pan.
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7
Once the onions are deeply caramelized and crispy at the edges, remove about half of them from the pan and set aside on a paper towel to use for garnish later.
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8
In the same skillet with the remaining onions, add the minced garlic (if using) and sauté for 1 minute until fragrant.
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9
Break apart the squeezed balls of greens and add them to the skillet. Pour in the remaining olive oil.
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10
Sauté the greens with the onions for 8-10 minutes over medium heat, allowing them to absorb the oil and the sweetness of the onions. Season with salt and pepper.
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11
Turn off the heat and stir in the fresh lemon juice. Taste and adjust seasoning; the greens should be savory, slightly sweet from the onions, and bright with lemon.
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12
Transfer the mixture to a shallow serving plate. Spread it out evenly and allow it to cool to room temperature, or chill in the refrigerator.
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13
Just before serving, top the dish with the reserved crispy caramelized onions and optional pomegranate arils.
💡 Chef's Tips
The secret to the best Hendbeh is squeezing the greens until they are bone-dry; any excess water will make the dish soggy rather than silky. Don't rush the onions; true caramelization takes time and is the primary flavor source for this dish. If you find the greens too bitter even after blanching, you can boil them for an extra 3 minutes, though you will lose some nutrients. Always use high-quality extra virgin olive oil, as it acts as a 'sauce' for the greens. If dandelion greens aren't available, curly endive or even kale can be used as a substitute, though the flavor profile will change slightly.
🍽️ Serving Suggestions
Serve at room temperature or chilled as part of a traditional Lebanese Mezze spread. Pair with warm, pillowy pita bread to scoop up the greens and onions. Serve alongside creamy Labneh or a bowl of thick Greek yogurt to contrast the bitterness. Accompanied by a glass of Arak or a crisp, dry white wine like a Lebanese Sauvignon Blanc. Include other mezze items like Hummus, Fattoush, and Kibbeh for a complete feast.