• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
×

Home » Vegan Lebanese Recipes

Hindbeh Bi Zeit (Lebanese Greens)

Published: Nov 19, 2019 · Modified: Nov 21, 2022 by Janelle Hama

117 shares
Jump to Recipe

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. 

boiled chopped hindbeh topped with caramelised onions
Lebanese greens known as hindbeh

This website receives a commission/fee for each purchase bought through the affiliate links on this website

Jump to:
  • What is Hindbeh in English?
  • 😋Why You’ll Love This Recipe
  • ✔️Ingredients You’ll Need
  • 🥬How To Make Hindbeh
  • ⭐ Pro Tips 
  • 🥄Serving Suggestions
  • ❓FAQ
  • 🍲Related Recipes
  • Hindbeh Bi Zeit (Lebanese Greens)

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. 

two bunches of curly endive
Curly endive
a bunch of dandelion leaves
Dandelion

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

chicory, lemon, onion, garlic cloves, salt and oil on a white bench

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.

sweating onions in a fry pan
frying chopped onions in a fry pan
caramelized diced onions in a fry pan
chopped dandelion leaves in a green bowl
strained balls of dandelion

⭐ 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 in a sandwich
We love eating hindbeh bi zeit in a wrap - this was using curly endive

🥄Serving Suggestions

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.

a plate of boiled dandelion topped with caramelised onion with a hand using bread to scoop some
red veined dandelion version

❓FAQ

What can I use instead of dandelion greens?

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.

🍲Related Recipes

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.

  • a stack of puff pastry pockets with purslane around them
    Purslane Pockets (Lebanese Bakleh)
  • a parsley salad and a chopped vegetable salad
    Fattoush vs Tabbouleh What's The Difference
  • a brown bowl filled with a creamy off white dip
    Is Hummus Vegan?
  • a collage of four stews, one with potatoes, one with eggplant, one with okra and the other is spinach
    Lebanese Stew Recipes
a white plate with steamed greens topped with fried onion and a side of Lebanese bread

Hindbeh Bi Zeit (Lebanese Greens)

Lebanese greens (hindbeh bi zeit) is made with either dandelion, endive or chicory tossed in a sour dressing topped with caramelized onion.
Print Pin Rate Save Recipe Saved Recipe
Course: Main Course, Salad, Side Dish
Cuisine: Lebanese, Mediterranean
Diet: Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Janelle Hama

Ingredients

  • 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
Metric - US Customary
Prevent your screen from going dark

Instructions

  • 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

Video


Notes

Every few minutes, stir the onions during the frying step to ensure they onions don't stick to the pan. Add more oil if required. Be patient, this process can take up 30 minutes.
The key with hindbeh is to add the amount of lemon juice, crushed garlic and salt that suits your taste.
Sautéed dandelion greens can be enjoyed as a side, part of a mezze or in a wrap.
You may also enjoy this recipe called molokhia a different type of Lebanese greens recipe.

Equipment

pot
Fry pan
Colander

Nutrition

Calories: 148kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 365mg | Potassium: 953mg | Fiber: 10g | Sugar: 5g | Vitamin A: 5426IU | Vitamin C: 42mg | Calcium: 167mg | Iron: 2mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

More Vegan Lebanese Recipes

  • a collage of four different salads in bowls
    Delicious Lebanese Salads
  • a collage of four different desserts; brown pudding, baklawa, stuffed pancakes and white pudding
    Decadent Vegan Lebanese Desserts
  • Best Lebanese Tahini Salad
  • a collage of four different salads
    What to Serve with Mujadara

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. sam

    September 06, 2021 at 4:09 pm

    5 stars
    Reminds me of my childhood and now as an adult, re-discovering the deliciousness of these simple, yet healthy dishes. Thank you for sharing.

    Reply
    • Janelle

      September 07, 2021 at 8:46 am

      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

      Reply
  2. Laura haddad

    September 20, 2020 at 12:12 am

    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.

    Reply
    • plantbasedfolk

      September 21, 2020 at 10:19 am

      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 🙂

      Reply
  3. Helen A

    July 10, 2020 at 1:52 pm

    5 stars
    Easy to make! Awesome

    Reply
    • plantbasedfolk

      July 13, 2020 at 8:43 am

      Thanks Helen! Did you enjoy it in a wrap?

      Reply

Primary Sidebar

A female brunette dressed in black and an apron juggling lemons

Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

Let's cook together!

More about me →

Recipes Not to Miss

  • a red casserole pot with okra stew
    Bamia (Okra Stew)
  • a close up of fattoush in a brown plate
    Fattoush Salad (My Family's Recipe - الفتوش)
  • Warak Enab (Lebanese Grape Leaves)
  • a stack of three rice cakes topped with chocolate, peanut butter and nuts
    Rice Cake with Peanut Butter and Chocolate
a yellow cup of coffee with text reading buy me a coffee

Find me on social media.


PBF COOKBOOK MOCKUP

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Contact
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Storefront
Terms of Use

Newsletter

Sign Up! for emails and updates

Contact

Work with me
Social media
Advertise

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Plant Based Folk