One of my favorite dishes in the world is hindbeh. Aside from the wonderful flavor, I also love its simplicity: chopped leaves, lightly cooked with onions and lemon sauce, and drenched in olive oil. Yum.
Up until a couple of years ago, I never stopped to wonder where the leaves come from. And then I discovered that it’s literally dandelion leaves. You know, the stuff that grows between the tiles of the sidewalks of Amman.
Amazing how something so wild can turn into something so exquisite.
