This Palestinian dandelion greens recipe with tahini sauce, known as hindbeh bi tahini, is a classic Middle Eastern vegan side dish made with tender boiled dandelion greens and a creamy lemon tahini sauce.
Popular throughout Palestine during springtime and Lent, this healthy recipe balances the natural bitterness of dandelion greens with rich sesame lemony tahini sauce.
My mom makes this dish often during Lent, as it’s a perfect vegan option. The preparation starts the same for both versions, this with tahini and the dandelion greens recipe, she would boil the dandelion greens, and then split them in half to create two different dishes.
Dandelion greens are the foundation of a simple yet flavorful vegan recipe that’s both nutritious and easy to prepare. To remove their natural bitterness, the greens are first boiled in water, which mellows the taste and makes them tender.
Dandelion greens are just perfect as a side dish or an appetizer, it highlights the simplicity and depth of traditional vegan cooking.
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What is Dandelion?
Dandelion greens called hindbeh in Arabic, are leafy vegetables that appear in late winter to early spring. Like other leafy greens, dandelion is packed with nutrients and is very easy to prepare. It has a slightly bitter taste, especially when eaten raw, so boiling it first helps reduce the bitterness.
They are a nutritious and often overlooked leafy green, known for their slightly bitter, earthy flavor. These greens are rich in vitamins A, C, and K, as well as calcium and iron, making them a great addition to a balanced diet.
Although they can be enjoyed raw in salads, sautéing them with simple ingredients like onions and lemon helps mellow their bitterness and brings out their natural flavor.
Equipment
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- Pot - To boil dandelion
- Cutting Board - This is for chopping dandelion.
- Knife - For cutting dandelion.
Ingredients
- Dandelion Greens - Can be found at any grocery store in the vegetable section.
- Sesame Oil (tahini) - It is important to find a good brand for tahini paste, most Arabic brands are good and can be found at any store that sales Middle Eastern products.
- Tap Water - to mix with tahini paste which helps to make the dressing creamier.
- Fresh Lemon Juice - gives the dressing a lemony tangy taste.
- Sea Salt
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Chop the dandelion greens and wash thoroughly.
Step 2 | Place them in a pot and cover them with boiling water, leaving the pot uncovered.
Step 3 | Once it reaches a boil, reduce the heat to medium and cook for about 20 minutes, or until the leaves soften.
Step 4 | Drain the water and transfer the dandelion to a strainer to cool. Once cooled, squeeze out any remaining water with your hands. Meanwhile prepare the tahini dressing.
Storage and Pro Tips
- Once boiled and squeezed out of water, dandelion green can be kept in the refrigerator for 2-3 days before mixing them with tahini dressing.
- Dandelion greens mixed with tahini dressing can be stored in the refrigerator for up to 5 days.
- Don’t be alarmed by the large quantity—similar to spinach, dandelion greens shrink significantly once boiled.
- Be sure not to skip the boiling step, as it helps reduce their natural bitterness.
- After boiling, allow them to cool, transfer to a strainer, and squeeze out excess water with your hands. This prevents extra moisture from being released during the sautéing process.
Frequently Asked Questions
Dandelion greens have a slightly bitter, earthy flavor that’s similar to kale or arugula, but with a bit more intensity. Cooking them helps mellow out the bitterness.
Yes, dandelion greens can be eaten raw, especially young, tender leaves. They add a peppery bite to salads and pair well with milder greens to balance the flavor.
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More Vegan Delicious Recipes
Dandelion Greens Recipe with Tahini Sauce
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 2-4
- Category: Lunch/Side Dish
- Cuisine: Palestinian/Middle Eastern
- Diet: Vegan
Description
Ingredients
- 2 bunches of dandelion cut, washed well and rinsed.
- 4 cups of tap boiled water (or enough to cover dandelion in the pot)
Tahini Dressing
- 4 tablespoons tahini (sesame oil)
- 3 tablespoons water
- 1 lemon juice (adjust to taste)
- Salt
Instructions
- Chop the dandelion greens and wash them well. Place them in a pot and cover with boiled water. Keep the pot uncovered.
- Once it starts boiling, turn the heat to medium and let it boil for about 20 minutes.
- Drain the water and place the dandelion greens in a strainer until they cool off.
- Squeeze out the water from the dandelion greens with your hands.
- Tahini Sauce: Add water to the tahini and keep stirring until the mixture becomes smooth and pourable, like a thick dressing.
- Then add lemon juice and salt and adjust to taste.
- Pour the tahini sauce over the cooked dandelion greens and mix well.
- Drizzle with extra virgin olive oil.
Notes
- Once boiled and squeezed out of water, dandelion green can be kept in the refrigerator for 2-3 days before mixing them with tahini dressing.
- Dandelion greens mixed with tahini dressing can be stored in the refrigerator for up to 5 days.
- Don’t be alarmed by the large quantity—similar to spinach, dandelion greens shrink significantly once boiled.
- Be sure not to skip the boiling step, as it helps reduce their natural bitterness.
- After boiling, allow them to cool, transfer to a strainer, and squeeze out excess water with your hands. This prevents extra moisture from being released during the sautéing process.
Reema says
What a great idea, I've never tried them with tahini. Can't wait to make them.
Wafa Shami says
Hi Reema, I hope you'll enjoy them.