When spring is here more fresh green leafy vegetables come with it. Dandelions are one of those vegetables that appear in late winter beginning of spring. It’s a leafy green vegetable that has a bit of a bitter taste. My mom used to make it often during lent time since it’s a vegan dish. There are two common recipes that can be made with this vegetable, and they’re both vegans. I’m sharing one of which today. I often find dandelion at stores that sell Arabic produce or it can be also found at some other grocery stores, I found this at Sprouts and the extra bonus it’s organic.
This is how to make dandelion:
Since it is a bit bitter, it first has to be cooked well with water, to get rid of some of the bitterness. Chop it medium size and wash well, then place in a big pot and cover the pot with boiled water. Don’t be alarmed by the amount of it, it will easily shrink after cooking, just like spinach.
Let it boil on medium heat for about 20 minutes or until the color changes into more of cooked green and it’s softer. Drain all the water out, it can be kept on a strainer until it’s cooled off, then squeeze the water out with your hands. By just letting it sit there on a strainer it won’t fully take away all the water, that’s why it’s better to use hands to squeeze out the water.
A basic simple tahini dressing can be made, which is a mixture of tahini with water and added lemon juice and salt. Be generous with the tahini sauce with extra lemon, it’ll make a difference with the taste. Pour the tahini sauce over the dandelion and mix well. This dish can be served as a side dish, or it can be served with khubez (Arabic bread).
Here is how to make dandelion with all the details:
Serve as a side dish or with khubz (Arabic bread).
This recipe makes 3 servings.
Click here for Dandelion in Olive Oil recipe
Dandelion in Olive Oil (hindbeh bil zeit) هندبة بالزيت
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Dandelion with Tahini هندبة بالطحينية
Description
When spring is here more fresh green leafy vegetables come with it. Dandelions are one of those vegetables that appear in late winter beginning of spring. It’s a leafy green vegetable that has a bit of a bitter taste. My mom used to make it often during lent time since it’s a vegan dish. There are two common recipes that can be made with this vegetable, and they’re both vegans. I’m sharing one of which today. I often find dandelion at stores that sell Arabic produce or it can be also found at some other grocery stores, I found this at Sprouts and the extra bonus it’s organic.
Ingredients
- 2 bunches of dandelion cut and washed
- 4–6 cups of boiled water (or enough to cover dandelion)
Tahini dressing
- 4 tablespoons tahini (sesame oil)
- 3 tablespoons water
- 1 lemon juice (adjust to taste)
- salt
Instructions
- Chop dandelion and wash well, place it in a pot and cover with boiled water. Keep pot uncovered.
- Once it starts boiling, turn the heat on medium and let it boil for about 20 minutes.
- Drain the water out and place dandelion on a strainer until it’s cooled off.
- Squeeze water out of dandelion with your hands.
- Pour tahini sauce over the cooked dandelion and mix well.
Tahini
- Add water to tahini and keep stirring, until the mix turns into a liquid pasty, it will look more like a thick dressing, then add lemon and salt.
