Vegetarian mains
ChefHana Musa Naama
How to Make Green Hindbeh
How to make green hindbeh the traditional way in a classic recipe... Hindbeh, or al-ilt, is one of the tastiest plant-based dishes, with benefits on every level!
Ingredients
Start here, then move straight into the method.
- 1 bunch or bundle of green hindbeh
- Vegetable oil
- 4 dry onions
- Salt
- 1 bunch of sorrel leaves (if available)
- 1 tablespoon olive oil
- Juice of 1 lemon
Method
Follow the cooking sequence without leaving the page.
- Clean a bunch of green hendbeh, remove dirt, and leave it soaked in salted water for about one hour.
- After the required time, wash the hendbeh, drain it, and chop it into medium-sized pieces—not too large, not too small.
- Put plenty of water in a pot on the stove, and when the water boils, add the hendbeh leaves, cover the pot, and leave them for about one hour.
- When the hendbeh stems are cooked, drain them in a very fine sieve, rinse them with cold water, and leave them in the sieve.
- In a pan, add vegetable oil and fry sliced onions with a pinch of salt over medium heat until they turn golden.
- Set the onion aside, and in the same pan fry the soaked, well-washed, chopped hamid (sour greens) until it wilts.
- Drizzle a little olive oil over them, then squeeze the hendbeh thoroughly to remove all the water and add it on top of the hamid.
- Finally add the lemon juice and adjust the salt to taste.
- Stir the hendbeh for a few minutes to blend the flavors, turn off the heat, transfer the hendbeh to a serving dish and garnish with the fried onion.
- For more plant-based recipes from Hana, here's potato pie
Recipe tags
Vegetarian mainsInternationalDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Pumpkin Kibbeh Without Flour
- Potato Pie
