Traditional Lebanese Hindbeh
A classic and healthy Middle Eastern meze staple: tender sautéed greens tossed with garlic and fresh lemon juice, piled high with a sweet mountain of crispy caramelized onions.
40 min
Easy
Libanesa / Levantina
4 servings
The story behind
You have absolutely no idea how incredibly flavorful this simple green dish turns out! The very first time I experienced real hindbeh was at a small hillside restaurant in Lebanon. I was completely amazed by how a dish made entirely of greens could have such an incredible depth of flavor. Traditionally, it is made using wild chicory or dandelion greens, which carry a lovely bitter note, but a friend's mother confessed to me that she often uses fresh spinach or chard at home when she wants a quick alternative, and it tastes just as spectacular. The absolute secret to this recipe lies in the contrast of the onions—the tangy kick from the sautéed base matching the crispy, melt-in-your-mouth sweetness of the caramelized strands on top. Personally, I love serving this chilled or at room temperature as an appetizer, scooped up with warm pieces of flat pita bread. To drink, an ice-cold glass of mint-infused lemonade or a light green tea pairs beautifully to keep the clean, vibrant layers intact. You are going to love it.
Instructions
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1Heat two tablespoons of extra virgin olive oil in a large skillet over medium heat and toss in the thin onion strands.
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2Cook the onions patiently for about 15 to 20 minutes, stirring occasionally, until they turn deeply caramelized, rich golden-brown, and slightly crispy around the edges; transfer to a plate and set aside.
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3In the same skillet, pour in the remaining tablespoon of olive oil and sauté the minced garlic for one minute until highly fragrant without letting it burn.
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4Add the fresh spinach leaves in batches (they will wilt down immensely) and toss over medium heat for 3 to 4 minutes just until tender and vibrant green.
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5Remove the greens from the heat, drain any excessive liquid if necessary, and pour the fresh lemon juice over them, seasoning with a good pinch of fine salt and black pepper.
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6Transfer the seasoned greens into a medium ceramic serving bowl, shaping them into a neat base.
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7Top the dish by piling the sweet caramelized onions right in the center over the bed of greens, beautifully mirroring the setup from Hindbeh.png.
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