To get my new cookbook, full of family stories, history of the dishes and meticulous recipes from this channel and much more, go to: secure.mybookorders.com/mbo_index.php?isbn=9781545675113 Thanks for your support! =)
You are so Awesome ! I am so glad you presented this dish , it is a relatively uncommon dish to many outside the Middle East, my Dad came from and my Mother's family came from a small simple village in Syria and we grew up here in the USA picking and eating Dandelion, my Dad was a very strong and healthy man he always said Hindbi cleans the blood and is one of the most healthy foods thank you for sharing this dish .
Oh my goodness this turned out so delicious!! Thanks for the simple instructions. Only thing I did different was not add sumac, I don’t have any. But I’m going to a Mediterranean market this week and pick some up. Also, I googled what to do with the boiled greens water and found lots of good info on saving it, and drinking it to promote kidney help. It tastes good too, similar to tea.
Hindebah!!!! I love dark leafy greens with olive oil, citrus, and garlic. Perfect earthy/zingy one-two punch. I eat them with a Persian flair. We call them qasedak and we have them with zereshk (barberries). And because I am all over the map, I add toasted pine nuts to the mix as well. Thank you very much for explaining to your audience the importance of mineral absorption in raw/cooked foods! I am a huge good chemistry nerd so I love to learn about how foods interact chemically with each other. ❤️👍
Thank you for sharing your passion and knowledge! I added these greens to my diet to boost my immunity as these are being reported as an aid in fighting COVID.
Is this also known as khoubayza? My mom (god rest her soul) used to make something very similar except she didn’t boil/blanche the greens. It was more of a raw version. She gave them a quick rinse then salted them, let them sit for a bit then she’d squeeze the greens using her hands to get the bitter juice out then add the rest of the ingredients. I think that’s the fellahin version maybe, I guarantee the flavor will have more ‘pop’:)
Yes absolutely that is another way to make them too, and I really like the raw version as well! You don't have to boil them, I just presented them this way for people that want to remove more oxylates, or antinutrients from the greens.
Omg this looks SO delicious! I just moved to a home where I have wild dandelions growing everywhere, so I'm trying to find interesting ways to cook with them. This is for sure the first recipe I'm trying!
Blanche Didi.. 💕💕💕🌺 OMG.. you look so extra cute in this video.. red looks so gorgeous on you!! We prepare all leafy vegetables in the same style in India; minus sumac :)
Aww thank you dear! Yes I love how Indians prepare greens and pretty much everything, they have such beautiful and rich spice blends that are even harder to master in my opinion! .
Yea I always see this Asian lady in my community picking them in front of the lakes i always wandered what she was picking and why. Now I know she’s a wise lady. Maybe I’ll go and pick some too now😄
Blanche, I can’t get the promo code to work for the olive oil! I went to Harvest Peace online. Did I do it wrong??? Thanks. PS. IM growing Italian dandelions that look just like yours! Can’t wait to try it! I live in Kansas near one of the largest cities in Kansas.
I like to steam the dandelions after washing and sprinkle a home-made dressing on them made from olive oil, lemon, salt, cumin, mint, garlic and Aleppo pepper. Stand-alone delicious or add beans of your choice.
Yummy I never thought of having it with the hummus! Can you make the recipe with dry Molokhia Leaves? We had it when we went to Syria and it was so yummy. But I only see recipes with the frozen one and it looks slimy LOL
Can’t wait to try this recipe! Btw the lemon you have mighttt be from a citrus rootstock that took over your lemon tree. When that happens you get huge, sometimes bumpy or misshapen lemons with little fruit and lots of rind. Just a heads up! It’s really interesting stuff
We don't have beautiful farmers markets here. But, Sprouts and Whole Foods have dandelion leaves now. I tincture the roots. Got your cookbook and bought them to give to family. I have a question, are you going to do Palestinian boxes in future videos?
Thanks so much Rex! Yes it is absolutely wonderful that some main supermarkets are carrying dandelion greens now! Thank you for your support on the cookbook, and as for a box do you mean the Palestinian farmers box? I did the PalBox right before Christmas, but the farmers box with Equal Exchange has had difficulties due to Covid this year.
The lemon really makes this dish come alive. Perhaps you can use extra sumac, which gives it that tangy flavor. Funny you should say that, as I am so allergic to oranges in particular, but I add lemon juice to my cooking with no problems.
In my recipe, I use little bit of dandelion greens and kale . End for the spices or the seasoning I use. Of course, sumac and corriender powder and turmeric And then after it's done cooking I finish with lemon juice and drizzle of olive oil
To get my new cookbook, full of family stories, history of the dishes and meticulous recipes from this channel and much more, go to: secure.mybookorders.com/mbo_index.php?isbn=9781545675113 Thanks for your support! =)
You are so Awesome ! I am so glad you presented this dish , it is a relatively uncommon dish to many outside the Middle East, my Dad came from and my Mother's family came from a small simple village in Syria and we grew up here in the USA picking and eating Dandelion, my Dad was a very strong and healthy man he always said Hindbi cleans the blood and is one of the most healthy foods thank you for sharing this dish .
I have some beautiful large leaf dandelions growing like “weeds” in my flower gardens. Definitely going to try your recipe!
I am growing an Italian dandelion and I will try this!
Awesome!!!
Oh my goodness this turned out so delicious!! Thanks for the simple instructions. Only thing I did different was not add sumac, I don’t have any. But I’m going to a Mediterranean market this week and pick some up. Also, I googled what to do with the boiled greens water and found lots of good info on saving it, and drinking it to promote kidney help. It tastes good too, similar to tea.
So glad you liked it! The sumac is a game changer, I highly recommend it ;)
I’m going to make this today. I bought dandelion greens yesterday. Thank you💕
Hope you enjoy it! =)
Very nice video quality
Just tried this like a snack. It was excellent. Thank you!
Glad you liked it, it's one of my favorites =)
Excellent video! Thanks
Wonderful recipe and great tips god bless
Thank you Mary - God bless!
Thank you!! I just made your sandwich! It’s amazing! Comfort food.
Wonderful! Glad you love it too!
One of my all time favorites.
I will eat it with love. Thanks Blanche.
Hindebah!!!! I love dark leafy greens with olive oil, citrus, and garlic. Perfect earthy/zingy one-two punch. I eat them with a Persian flair. We call them qasedak and we have them with zereshk (barberries). And because I am all over the map, I add toasted pine nuts to the mix as well. Thank you very much for explaining to your audience the importance of mineral absorption in raw/cooked foods! I am a huge good chemistry nerd so I love to learn about how foods interact chemically with each other. ❤️👍
I will look up qasedak right now (I love zereshk). I think pine nuts would be an awesome addition to this and thanks for your feedback! =)
Excellent video Blanche! I will try it! More recipes and if possible with fish and seafood!
Coming up! ;)
Thank you for sharing your passion and knowledge! I added these greens to my diet to boost my immunity as these are being reported as an aid in fighting COVID.
love hendbeh! I used to get the exact same sandwich in Beirut waiting for the bus 👍
No way really? Good to know!! =)
Just made this and it’s absolutely delicious!!
Thanks for giving it a try--so glad you liked it! =)
Can’t wait to try
Is this also known as khoubayza? My mom (god rest her soul) used to make something very similar except she didn’t boil/blanche the greens. It was more of a raw version. She gave them a quick rinse then salted them, let them sit for a bit then she’d squeeze the greens using her hands to get the bitter juice out then add the rest of the ingredients. I think that’s the fellahin version maybe, I guarantee the flavor will have more ‘pop’:)
Yes absolutely that is another way to make them too, and I really like the raw version as well! You don't have to boil them, I just presented them this way for people that want to remove more oxylates, or antinutrients from the greens.
That raw version sounds spectacular👌
Looks delicious
This sounds so yummy! And vegan to boot! Thanks for posting!
You are welcome! ;)
I have your cookbook! I love it!
Hope you like it thank you! ❤️
@@blanchetv Blanche! I love it! I can’t wait to start cooking!
Nice video
Great video
Omg this looks SO delicious! I just moved to a home where I have wild dandelions growing everywhere, so I'm trying to find interesting ways to cook with them. This is for sure the first recipe I'm trying!
So glad you found this recipe then, as this is one of my favorites!!
You should try this as a filling for fatayr. It's very nice, especially if you add some red cabbage.
Oh yes for sure! Might as well use it instead of the spinach-- thank you!
Ty haven’t had in years !
Time to have it again! =)
Nice viedio
Our dandelions are puny compared to those! Looks yummy!
Thank you!
You are welcome!
AWESOME!!!
Blanche Didi.. 💕💕💕🌺
OMG.. you look so extra cute in this video.. red looks so gorgeous on you!!
We prepare all leafy vegetables in the same style in India; minus sumac :)
Aww thank you dear! Yes I love how Indians prepare greens and pretty much everything, they have such beautiful and rich spice blends that are even harder to master in my opinion! .
Yea I always see this Asian lady in my community picking them in front of the lakes i always wandered what she was picking and why. Now I know she’s a wise lady. Maybe I’ll go and pick some too now😄
Haha, now that you know the secret, might as well get some fresh for yourself!
Blanche, I can’t get the promo code to work for the olive oil! I went to Harvest Peace online. Did I do it wrong??? Thanks. PS. IM growing Italian dandelions that look just like yours! Can’t wait to try it! I live in Kansas near one of the largest cities in Kansas.
Hi Jane! Did you try: BlancheTV ? If that doesn't work please let me know! Hope you enjoy the dandelions, seriously one of my favorite dishes! =)
Traditional Palestinian dishes 👍👍
I like to steam the dandelions after washing and sprinkle a home-made dressing on them made from olive oil, lemon, salt, cumin, mint, garlic and Aleppo pepper. Stand-alone delicious or add beans of your choice.
Sounds FANTASTIC! Love the variation of cumin and mint!
Yummy I never thought of having it with the hummus! Can you make the recipe with dry Molokhia Leaves? We had it when we went to Syria and it was so yummy. But I only see recipes with the frozen one and it looks slimy LOL
You know, I think the dry molokhia leaves would be too slimy for the recipe. If you like, you can use Swiss chard or kale instead ;)
It's a good diuretic
Can’t wait to try this recipe!
Btw the lemon you have mighttt be from a citrus rootstock that took over your lemon tree.
When that happens you get huge, sometimes bumpy or misshapen lemons with little fruit and lots of rind. Just a heads up! It’s really interesting stuff
Thanks I need to look into that, sounds like you are onto something!
In India we also cook all vegetables. Species add turmeric, onion, garlic, green chillies, mastard oil. It low calorie and full of vitaminals
We don't have beautiful farmers markets here. But, Sprouts and Whole Foods have dandelion leaves now. I tincture the roots. Got your cookbook and bought them to give to family. I have a question, are you going to do Palestinian boxes in future videos?
Thanks so much Rex! Yes it is absolutely wonderful that some main supermarkets are carrying dandelion greens now! Thank you for your support on the cookbook, and as for a box do you mean the Palestinian farmers box? I did the PalBox right before Christmas, but the farmers box with Equal Exchange has had difficulties due to Covid this year.
Beautiful presentation but I would have used two bunches instead of one.
I have a citrus allergy. Do you think this is worth trying if I can't use the lemon?
The lemon really makes this dish come alive. Perhaps you can use extra sumac, which gives it that tangy flavor. Funny you should say that, as I am so allergic to oranges in particular, but I add lemon juice to my cooking with no problems.
Are dandelions in the uk seem to have more tooth shapes on the leaves. Do they taste the same?
Hmm interesting, the flavor ought to be the same if they are indeed called dandelion greens.
are you from egypt?
No Falasteen. ;)
Better to add the lemon juice once it is cooked otherwise heat will destroy the vitamin c
Yes I add the lemon juice last. ;)
The dandelion greens I buy don't have red color. It's all green. They don't look like the ones you got from the farmers market
No worries, the green ones are delicious too!
In my recipe, I use little bit of dandelion greens and kale . End for the spices or the seasoning I use. Of course, sumac and corriender powder and turmeric And then after it's done cooking I finish with lemon juice and drizzle of olive oil
Does the Olive oil have a harvest date?
Love this! I’m trying out the recipe today. I have been looking for ways to add dandelion into my diet and I’m so happy I found your video!
Welcome and hope you like the recipe!