How to Make Green Hindbeh

Ingredients

• 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

1. Clean a bunch of green hendbeh, remove dirt, and leave it soaked in salted water for about one hour.
2. After the required time, wash the hendbeh, drain it, and chop it into medium-sized pieces—not too large, not too small.
3. 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.
4. When the hendbeh stems are cooked, drain them in a very fine sieve, rinse them with cold water, and leave them in the sieve.
5. In a pan, add vegetable oil and fry sliced onions with a pinch of salt over medium heat until they turn golden.
6. Set the onion aside, and in the same pan fry the soaked, well-washed, chopped hamid (sour greens) until it wilts.
7. 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.
8. Finally add the lemon juice and adjust the salt to taste.
9. 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.
10. For more plant-based recipes from Hana, here's potato pie