Allet (Hindbeh) — Stewed Leaves

Ingredients

• Fresh allet (hindbeh) leaves
• Large dry white onion
• Olive oil
• Salt
• Lemon juice to taste
• For more of Rana’s vegetarian recipes, see: Maghmoor (Stewed Greens)

Method

1. Pick through the allet, removing herbs and yellow leaves.
2. Wash it well, then place it in boiling water and cook for 30 minutes to one hour depending on the type and size of the allet leaves.
   Timers: 30 min
3. After cooking, put them in a colander and squeeze them well by hand. Take each handful of allet, form it into a ball and squeeze thoroughly.
4. Then finely chop the cooked allet, then season it with olive oil, lemon and salt.
5. Slice the white onion into rounds, then fry them in a little oil or in hot deep oil, stirring. Leave them until they brown and crisp on both sides, then drain.
6. When serving, garnish the allet with the fried onions and lemon pieces; add more lemon to taste if desired.
7. Eat with Arabic bread after it cools to room temperature.