Hindbeh bi zeit is a traditional Jordanian dish of blanched wild chicory tossed with caramelised onion and finished with olive oil. The heart-friendly olive oil and fibre-rich greens make it a light yet satisfying plate.
Trim the chicory and rinse it several times, then blanch in boiling salted water for 5 minutes to reduce bitterness and drain.
Sauté the onions in olive oil for 10 minutes until deep golden, then add the crushed garlic.
Drain the blanched chicory and toss it with the caramelised onion, drizzle with lemon juice and salt, add the chili flakes and sauté for 5 more minutes before serving.
Do not sauté the chicory without blanching it first, or the bitterness will carry into the dish. Use plenty of blanching water and drain it thoroughly.
Hindibayı iki kez haşlamadan doğrudan kavursam acılığı ne kadar hissedilir, yoksa bir kez 5 dakika haşlamak yeterli mi oluyor? Soğuk suya almak da fark yaratır mı acaba?
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