Hendbeh b zeit is a mezze table must! Traditionally, the bitter, dark green leaves of wild dandelion are required. But substitutes are easy: Kale or Swiss chard is as good as dandelion, or try any kind of dark, bitter greens. Just follow the recipe!
- 2 1/4 pounds (1 kg) dandelion (or kale or Swiss chard)
- Vegetable oil, for frying
- 2 medium yellow onions
- 2 garlic cloves
- 1/4 cup (60 ml) olive oil
- 1 bunch green coriander, stalks and leaves separated
- Juice of 1 lemon
- Kamal Mouzawak
Bring a pot of water to a boil. Coarsely chop the dandelion and drop it, in batches, into the boiling water for 3 minutes. Drain, then squeeze well to get out most of the water.
Heat about 1 inch (2.5 cm) of vegetable oil in a deep skillet over medium heat. Cut 1 of the onions into slices, and fry them in the vegetable oil until golden and crispy. Drain on paper towels.
Finely chop the remaining onion and the garlic. Heat the olive oil in a large skillet over medium heat and sauté the onion and garlic in the oil. Chop the coriander stalks and add to the skillet. When the onion is melting and starting to color, add the blanched dandelion, stir well, raise the heat, and let it all cook and dry out for 5 minutes. Season to taste with salt. Chop the coriander leaves and add to the dandelion. Add the lemon juice (it may need more than 1 lemon, depending on your taste). Serve hot or at room temperature.