Lebanese greens known as hindbeh bi zeit is made with either dandelion greens, curly endive or chicory greens that have been tossed in a lemon and garlic dressing topped with sweet crunchy caramelized onion.
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What is Hindbeh in English?
The Arabic word 'Hindbeh' refers to a few leafy greens including endive, dandelion, chicory and similar wild greens too.
Traditionally, hindbeh, is foraged in the mountains of Lebanon, where an abundance of wild greens grow.
It is also known as hendbe, hindbi, or hindbe.
Note - Endive comes in a few forms and can be called differently in various parts of the world.
What is Hindbeh bi Zeit?
A popular side dish of leafy greens, aka Lebanese dandelion salad or Lebanese greens or sautéed dandelion greens.
Hindbeh bi zeit can be all over Lebanon and other parts of the Middle East and Mediterranean.
“Bi zeit” translates from Arabic to English as “in oil” hence this is “greens in oil”. Though, this recipe the greens are not sautéed in oil.
Hindbeh bi zeit is a versatile dish which can be eaten as a side or perhaps even a light lunch.
😋Why You’ll Love This Recipe
- It’s my Lebanese family’s recipe
- Any type of “wild greens” can be used such as dandelion, curly endive or chicory (the names of these may differ between countries)
- A tantalizing way to enjoy greens, the caramelized onion adds a lovely mild sweetness
- Dietary friendly - naturally vegan, gluten free, soy free, corn free, nut free
✔️Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Chicory or endive or dandelion greens are the main ingredient of this dish. Wash well before chopping into pieces. I have pictured all three types of greens; dandelion, chicory and curly endive, and I have even cooked with a combination of them sometimes.
The color of the cooked greens will depend on which leafy green you use.
Brown onions are pan fried until brown and have caramelized, they are the tastiest part of this recipe.
Extra virgin olive oil is normally used in copious amounts (hence the “bi zeit” in the name of this dish) however I have reduced it enough to cook the onions.
Fresh garlic and salt for flavoring, use as much as you like.
Fresh lemon juice is squeezed on to the finished meal to give a wonderful sourness, again use as much as you like.
🥬How To Make Hindbeh
Step 1 - In a large pot, on high heat, bring water to the boil and place the chopped greens. Turn heat to low-medium and simmer for about 5 - 10 minutes.
Step 2 - Place greens in a strainer and run some cold water over them to cool them down. Using your hands, grab a handful of boiled hindbeh and squeeze out as much excess water as possible. Set each bunch aside until all the greens have been squeezed out.
Step 3 - Add olive oil and onion to a fry pan over high heat, and sweat. Once the onions are translucent and soft turn the heat down to a low-medium and a fry until dark brown. Stir every few minutes to avoid burning.
Step 4 - In a mixing bowl, combine boiled and strained wild greens, half of the caramelized onions, lemon and salt until evenly combined. Serve topped with the remaining caramelized onion. Enjoy as part of a mezze or with bread.
⭐ Pro Tips
Some of these raw wild greens are naturally bitter, boiling them will remove the bitterness.
When caramelizing the onions, stirring every few minutes ensures the onions don't stick to the pan. You may wish to add more oil as needed. This process can take while, depending on your stove.
If you can’t find any of the mentioned greens try making hindbeh bi zeit with kale or ice-berg lettuce.
The key with hindbeh is to add the amount of garlic, lemon and salt to suit your taste.
Hindbeh bi zeit is generally enjoyed either wrapped up in Lebanese bread (pita bread) or using bread as a scoop. It is generally served at room temperature / cold.
Lebanese greens is also enjoyed as a side dish to a larger meal.
I have often used chicory and curly endive in place of dandelion greens. My mother and aunty have used ice berg lettuce. You could also try kale or spinach. If using spinach, it would be best to avoid baby spinach.
Another "bi zeit" recipe is my delicious Lebanese braised green beans called loubieh bi zeit.
Another Lebanese wild green recipe is Bakleh, known as Purslane in English. Bakleh has the most amazing sour taste. Here's my Purslane Pockets Lebanese Bakleh recipe.
Hindbeh Bi Zeit (Lebanese Greens)
- 5-6 cups Water enough to boil the greens
- 1 kg Chicory leaves or dandelion greens or curly endive. Washed and roughly chopped.
- 2 large Brown onions diced small
- 4-6 tablespoon Lemon Juice fresh, or to taste
- 2 cloves Garlic crushed, or to taste
- ½ teaspoon Salt or to taste
- 2-4 tablespoon Olive oil
- 1 medium Lemon for serving
- In a large pot, on high heat, bring water to the boil and place the chopped greens. Turn heat to low-medium and simmer for about 5 - 10 minutes.5-6 cups Water, 1 kg Chicory leaves
- Place cooked greens in a strainer and run some cold water over them to cool them down. Using your hands, grab a handful of boiled hindbeh and squeeze out as much excess water as possible. Place each bunch aside until all the greens have been squeezed out.
- Add olive oil and onion to a fry pan over high heat, and sweat. Once the onions are translucent and soft turn the heat down to a low-medium and a fry until dark brown. Stir every few minutes to avoid burning.2 large Brown onions, 2-4 tablespoon Olive oil
- In a mixing bowl, combine boiled and strained wild greens, half of the caramelized onions, lemon and salt until evenly combined. Serve topped with the remaining caramelized onion. Enjoy as part of a mezze or with bread.4-6 tablespoon Lemon Juice, 2 cloves Garlic, ½ teaspoon Salt, 1 medium Lemon
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Reminds me of my childhood and now as an adult, re-discovering the deliciousness of these simple, yet healthy dishes. Thank you for sharing.
Thank you for your kind words.
I am so glad you like this hindbeh recipe and that it reminds you of your childhood.
Take care, J
These recipes are exactly like having hamati at my elbow. This is the most delicious and the healthiest way to eat. I learned to cook these dishes by eyeballing everything. It's nice to have written recipes to refer to. Thanks for being willing to share.
Thank you so much Laura - this is the highest compliment. I love Lebanese food so much, and I am glad it can be made vegan or is already vegan 🙂
Easy to make! Awesome
Thanks Helen! Did you enjoy it in a wrap?