Dandelion with Tahini هندبة بالطحينية
When spring is here more fresh green leafy vegetables come with it. Dandelions are one of those vegetables that appear in late winter beginning of spring. It’s a leafy green vegetable that has a bit of a bitter taste. My mom used to make it often during lent time since it's a vegan dish. There are two common recipes that can be made with this vegetable, and they’re both vegans. I’m sharing one of which today. I often find dandelion at stores that sell Arabic produce or it can be also found at some other grocery stores, I found this at Sprouts and the extra bonus it's organic.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 bunches of dandelion cut and washed
- 4-6 cups of boiled water (or enough to cover dandelion)
- 4 tablespoons tahini (sesame oil)
- 3 tablespoons water
- 1 lemon juice (adjust to taste)
- salt
Instructions
- 1
Chop dandelion and wash well, place it in a pot and cover with boiled water. Keep pot uncovered.
- 2
Once it starts boiling, turn the heat on medium and let it boil for about 20 minutes.
- 3
Drain the water out and place dandelion on a strainer until it’s cooled off.
- 4
Squeeze water out of dandelion with your hands.
- 5
Pour tahini sauce over the cooked dandelion and mix well.
- 6
Add water to tahini and keep stirring, until the mix turns into a liquid pasty, it will look more like a thick dressing, then add lemon and salt.