Dandelion in Olive Oil (hindbeh bil zeit) هندبة بالزيت, Dandelion is a green leafy vegetable that appears in late winter early spring. As in any green leafy vegetables, dandelions are very healthy, full of nutrients and very easy to make. In its nature, it has a slightly bitter taste, especially if eaten raw. To help get rid of the bitterness it has to be boiled first with water.
There are two popular vegan dishes made out of dandelion, one with tahini sauce and the other is with olive oil and onions. The one with tahini is already posted on the blog –the link is below. So today I’m sharing the second recipe.
Dandelion with Tahini هندبة بالطحينية
My mom used to make it often during the lent time since it’s a vegan dish. The first step of preparation for both dishes are the same. I remember my mother used to boil it and split it in half to make both dishes. I used to love the one with tahini more, but now I love both and can have them anytime.
How to make dandelion bil zeit
As I said to get rid of the bitterness, it first has to be boiled in water. Start by taking the bottom stems out, chopping it to medium size and wash well. Rinse and place it in a big pot and cover the pot with boiled water. It may look like too much, but 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 the leaves turn softer. Drain all the hot water out, it can be kept in a strainer until it’s cooled off, then squeeze the water out of the leaves using your hands. If you just let it sit there in a strainer it won’t fully drain away all the water. That’s why it’s better to use your hands to squeeze out the water.
This dish can be served with khubez (Arabic bread) and fresh lemon juice. I also enjoy eating next to it radishes and olives.
This recipe makes 3 servings.Print
Easy Dandelion Infused in an Olive Oil
Dandelion is a green leafy vegetable that appears in late winter early spring. As in any green leafy vegetables, dandelions are very healthy, full of nutrients and very easy to make. In its nature, it has a slightly bitter taste, especially if eaten raw. So to help get rid of the bitterness it has to be boiled first with water.
- 2 bunches of dandelion cut, washed well and rinsed
- 4 cups of tap boiled water (or enough to cover dandelion)
- 1 medium-size chopped onion
- 1/2 teaspoon cumin
- 3 tablespoons extra virgin olive oil
- 1–2 lemon juice.
- Chop dandelion and wash well, place it in a pot and cover with boiled water. Keep the pot uncovered.
- Once it starts boiling, turn the heat on medium and let it boil for about 20 minutes or once leaves look softer.
- Drain the water out and place dandelion on a strainer until it’s cooled off.
- Squeeze water out of dandelion using your hands.
- Heat olive oil in a pot, add onions and saute until onions turn golden brown.
- Using your hands separate dandelions after squeezed from water and pour over onions, integrate everything, add cumin, salt. Cover and let everything cook together for about 10-15 minutes.
- Turn heat off and serve warm or room temperature and squeeze some fresh lemon.
Served with khubz (Arabic bread).