Hindbeh bi Zeit (هندبة بالزيت), Lebanese Endive Salad (Vegan)
First off, I just wanted to thank you all for all of the positive feedback I've been getting from my Traditional Recipe collections. If you have a bit of a wanderlust spirit, but you can't really afford to get out there and travel, I think being able to cook the traditional foods of different regions is a fun and challenging way to feel a little bit more connected to these cultures. For those of you who don't know, I actually have two different Traditional Recipe collections, one for Middle Eastern Recipes (like the one you see here) and one for Asian Recipes, which includes cuisines that span from India to Japan to Malaysia. (For those of you who are looking for Vegan or Vegetarian content, all of my vegan recipes in these collections are labeled appropriately, so feel free to dig in with the rest of us!)
The following recipe, as well as much of the other recipes in this collection, is from a small cookbook of recipes that has stayed within my family for many generations. Hindbeh bi Zeit literally translates to "Dandelion Leaves with Olive Oil", but for this recipe (and for your ingredient hunting sake), we are going to be working with endive, which is from the same family and shares that same bitter flavor that pairs extremely well with lemon and oil. This salad is so beloved in the Middle East that it is often pitted against other salads like tabbouleh and fattoush for the title of the region's favorite.
Try this recipe as a healthy side to your usual dinner. You can even skip the cooking part entirely and eat this as a very light endive salad. Whichever works for you!
Hindbeh bi Zeit, Lebanese Endive Salad
2 bunches of endive
1 large onion, chopped
Juice of 2 lemons
1/4 cup of olive oil
Salt and pepper to taste
1) Wash endive well. Drain and chop.
2) Place in saucepan and cover with water. Let it boil for 2 minutes.
3) Drain in a colander and squeeze all water out.
4) Saute chopped onions in the olive oil. Add endive and saute for 3 minutes.