How to Make Alat (Hindbeh)

Ingredients

• 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
• Alat recipe from a friend and cook on Shou Tabkhin Today:
• Naima Ibrahim
• Click Naima’s name to visit her page on our site.
• For more Lebanese vegetarian meze from Naima (Umm Hadi) see this link: Stuffed Vine Leaves in Oil

Method

1. Pick through the hindbeh leaves and wash them well, then cut them into large pieces (coarsely chop).
2. Place them in a pot with water, add the sugar and salt, and boil until thoroughly cooked.
3. Drain them and let them cool, then squeeze them well by hand to remove all excess water.
4. Put the desired amount of alat (hindbeh) on the serving plate, add lemon, salt, a drizzle of olive oil to taste, and toss.
5. 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.
6. Serve the alat (hindbeh) immediately, and it can also be eaten after it cools.
7. Eat it with or without bread, according to preference.
8. Alat recipe from a friend and chef on the 'What Are We Cooking Today' website:
9. Naima Ibrahim
10. Click Naima's name to visit her personal page on our site.
11. For more vegetarian Lebanese meze from Naima (Umm Hadi), here is a link: How to prepare grape leaves in oil.
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