Salads and appetizers
ChefNaima Ibrahim
How to Make Alat (Hindbeh)
Alat (hindbeh) is a light, healthy Lebanese meze. There are several ways to prepare it—some simply boil and dress it with lemon and olive oil, others sauté it with onions or top it with fried onions.
Alat (also called hindbeh) — preparation varies slightly from cook to cook, and the result is always delicious.
Ingredients
Start here, then move straight into the method.
- Alat / hindbeh leaves (chicory)
- 1 tsp salt for boiling
- 1 tsp sugar for boiling
- Lemon juice to taste
- Salt to taste
- Olive oil
- Sliced onions, pickled or fried — optional
- For more Lebanese vegetarian meze from Naima (Umm Hadi) see this link: Stuffed Vine Leaves in Oil
Method
Follow the cooking sequence without leaving the page.
- Pick through the hindbeh leaves and wash them well, then cut them into large pieces (coarsely chop).
- Place them in a pot with water, add the sugar and salt, and boil until thoroughly cooked.
- Drain them and let them cool, then squeeze them well by hand to remove all excess water.
- Put the desired amount of alat (hindbeh) on the serving plate, add lemon, salt, a drizzle of olive oil to taste, and toss.
- Serve the alat (hindbeh) topped with fried onion wedges if desired, or fry the alat after boiling and squeezing with a finely chopped onion, then squeeze lemon over it, drizzle with olive oil, and serve.
- Serve the alat (hindbeh) immediately, and it can also be eaten after it cools.
- Eat it with or without bread, according to preference.
- For more vegetarian Lebanese meze from Naima (Umm Hadi), here is a link: How to prepare grape leaves in oil.
- #how_to_prepare_hindbeh# Lebanese_meze# meze# what_are_we_cooking_today
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Stuffed Vine Leaves in Oil
