Until 8:30AM this morning, all I ever knew about dandelions was one thing: dandelion seeds are pretty.
After all, who hasn’t played with dandelion seeds, watching them tumble around town?
Well, I have. And I always thought that was the only relationship I had with dandelions (until I discovered at 8:30 this morning) was that I — gasp — eat them. Not only eat them, but really LOVE eating them.
World, did you know that delicious, hearty hindbeh is quite literally just dandelion leaves? Okay. Let’s be more specific, to give hindbeh the true glory it deserves: it’s dandelion leaves glistening with olive oil, garnished with crunchy pine nuts and crispy caramelized onions, then drizzled with lemon juice.
Hindbeh has always been one of my all-time favorite dishes, and it’s just a shock to realize what it’s made of at the grand age of 30.