Hindbeh for Ramadan
(Ramadan Dandelion Flowers) Recipe

Origin: Egypt      Period: Traditional

This is a very interesting Egyptian recipe utilizing dandelion flowers in a vegetarian stir-fry that, typically, is used to break the Ramadan fast. It's also an interesting way of preparing a part of the dandelion plant that we, typically, do not eat.

Ingredients:

100g dandelion flowers (the hindbeh)
40g onions, sliced
10g garlic
20ml olive oil
20ml corn oil
1/4 tsp white pepper
1/2 tsp salt
pinch of chilli powder
4 onion rings, fried until crisp and golden brown

Hindbeh for Ramadan
(Ramadan Dandelion Flowers) Preparation:

Method:

Add the dandelion flowers to a pan, add just enough water to cover then bring to a boil and cook for 1 minute then take off the heat and set aside for 5 minutes before draining.

Combine the oils in a frying pan or wok then add the garlic and onion and stir-fry for about 10 minutes, or until the onion is soft and golden brown. Add the boiled dandelion flowers and stir-fry until the mixture is dry. Season with salt, white pepper and chilli powder then transfer to a warmed serving plate, top with the crisp onion rings and serve.

To make it a slightly richer dish you can also garnish with a few fried raisins and almond slivers.

Read: Recipe Articles and Reviews

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